hist-brewing: Re: Buckwheat honey in meads

Dan McFeeley mcfeeley at keynet.net
Mon Jan 22 09:23:09 PST 2001


Karen Olson wrote:

>>It's like buckwheat honey, a 100%
>>buckwheat mead would also be undrinkable for years, but
>>then that's another story... :?>)
>
>Now that I have to disagree with, I have made a 100% buckwheat mead.  Yes, 
>you need to wait at least a year to drink, but mead is for the patient in my 
>opinion.  I don't doubt that it will only improve, and compared to the 
>accident with the cherry wine/buckwheat mead, it is stronger tasting.  But 
>than I happen to like the stronger flavored honeys for straight meads.


It depends on where you buy your buckwheat honey.  I've been told that
buckwheat honey from the West coast is mild in flavor compared to buckwheat
honeys from the East coast, which are much stronger.


<><><><><><><><><><>
<><><><><><><><>
Dan McFeeley
mcfeeley at keynet.net


-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com



More information about the hist-brewing mailing list