Varietal honey and brett/bacteria question

[wickerman]

I plan on making a few experimental meads with brett and bacteria. Will the brett/bacteria wipe out the flavor and smell from a varietal honey? I don't want to waste my good stuff (buckwheat & orange blossom) if there will be little to no contribution of flavor or aroma.
Any input is appreciated.
Thanks,
wickerman

 

[sweetcell]

while sour mead isn't very common, a few folks have made it... i would ask them directly, in their threads (actually, probably best to read the thread first - they might have already answered your question)
https://www.homebrewtalk.com/f30/storm-lambic-mead-410764/
https://www.homebrewtalk.com/f163/sour-mead-anyone-try-214546/
https://www.homebrewtalk.com/f30/sour-mead-253448/
https://www.homebrewtalk.com/f30/sour-funky-mead-239791/

2011 seems to have been a popular year for experimenting with sour mead... the fact that this style hasn't taken the brewing/meading world by storm make me wonder how successful those experiments. clearly, there is a need for more experiments

 

[Oldsock]

I've gotten pretty good varietal aromatics out of sour beers with honey added during fermentation. I've got a five-way split (Acacia, Raspberry, Blueberry, Gallberry, and Sourwood) aging at the moment. Only about 5 months old, but they are still very distinct.

 

[wickerman]

Thanks for the replies. My thought was that if brett and bacteria can eat esters from other yeast, they could devour what contributes to honey taste/aroma as well.
It had occurred to me that sour mead may not work to well because I can't find much about sour mead experimenting. I would think that the lack of complex sugars would have an effect. Not sure if it would be positive or negative however. Oh well, I guess I'll find out in a yr or so.
Thanks,
wickerman

 

[GTG]

Brett Trois by itself makes a great mead quickly. Although not a sour mead but very interesting.

 

[wickerman]

I have vials of wlp645 brett C, wlp677 lacto, and wlp665 Flemish ale blend that I'd like to do meads with, but space and carboys are limited. I currently have a batch with wlp665 Belgian sour mix going, as well as a 1 gallon made with gueuze dregs. I only used clover honey in those 2 though.