hist-brewing: Heather Honey Mead

[Karen Olson]

Personally I wish I knew where the brew shop I got it the Buckwheat from in 
Pennsylvania got it.  I will have to ask.  I had to have it shipped here in 
Iowa but it was worth it.  Also isn't buckwheat a general name for several 
species of that grain type?  That may account for the different results we 
all get.

Karen Olson


----Original Message Follows----
From: "NATHAN T Moore" <NTMOORE at SMTPGATE.DPHE.STATE.CO.US>
To: <hist-brewing at pbm.com>
Subject: Re: hist-brewing: Heather Honey Mead
Date: Mon, 22 Jan 2001 08:28:40 -0700

 >I don't know what kind of buckwheat you have  I got mine from Dutch
Gold in
 >Lancaster, Pa.  I offered a jar of it to my wife for baking, but she
refused
 >saying it "smelled like barnyard". Mine is *very* strongly flavored.

I recently purchased 5 gal of buckwheat honey from Oregon after doing a
bit of research (Bees Knees Honey Factory), which is currently
fermenting away in some Apple Butter Cyser, and a straight mead and
smells amazing and the honey had a awesome flavor, almost like caramel.
When I was doing some research before purchasing I found in a few places
that there is supposable a huge difference between domestic buckwheat
honey, like I believe Dutch Gold is selling, and wild buckwheat honey
from the West Coast.  The Wild Buckwheat honey is supposed to be a much
finer honey.  So maybe the difference in experiences is based on the
differences in the two honeys.  Although, since I only have experience
with the west coast honey, I can not confirm this.  Can anyone else?

Nate

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