Tavi-brewer
Active Member
Mead is gorgeous!
There's nothing better than a good comparison brew so this time I’ve started two 1/2 gallon meads with identical recipes where the only variable is the honey itself.
*The aim is to see if the honey itself impacts on the character and flavour of the final Mead.
I chose an inexpensive runny COOP shop own brand and a local Tamar Valley premium honey.
I used 680g/1.5lb of each honey in each demijohn, added the ingredients, took an SG and pitched the D47 yeast.
The sugar content varied with the inexpensive at 81g/100g (SG 1090) and the premium at 89g/100g (SG 1102)
The local honey had no nutritional info so the sugar content was worked out by calculating back from the SG.
The difference in starting honey was astounding spoon for spoon with the premium actually tasting like honey.
We’ll see how it goes and I’ll update as I go for those Mead lovers……
There's nothing better than a good comparison brew so this time I’ve started two 1/2 gallon meads with identical recipes where the only variable is the honey itself.
*The aim is to see if the honey itself impacts on the character and flavour of the final Mead.
I chose an inexpensive runny COOP shop own brand and a local Tamar Valley premium honey.
I used 680g/1.5lb of each honey in each demijohn, added the ingredients, took an SG and pitched the D47 yeast.
The sugar content varied with the inexpensive at 81g/100g (SG 1090) and the premium at 89g/100g (SG 1102)
The local honey had no nutritional info so the sugar content was worked out by calculating back from the SG.
The difference in starting honey was astounding spoon for spoon with the premium actually tasting like honey.
We’ll see how it goes and I’ll update as I go for those Mead lovers……