... If you go to the "Gotmeadlive" radio podcast and start on 9/5/17 I walk you through the entire process and explain why we do what we do and how to use the best science available to us to make award winning mead that drinkable right out of the carboy.
I would add enough to get to 14%. That yeast will easily eat it dry. The higher ABV will work better for a sweeter mead. As you will be able to add more of the honey to it because it will need more to counter the higher ABV.
Oh my gosh ... this meadowfoam honey! You can smell strong vanilla. I think it smells like a cake baking. Rich tasting honey that everyone picked out the vanilla aftertaste easily. We made a bunch of toast with a bit of butter and generously added this meadowfoam honey to each piece. It is heaven in your mouth and that is not an understatement. I need to make this mead before my kids eat it all!
So I got to thinking about those flavors playing together. The toasted bread brought toasted oak to my mind. I have not studied oaking meads yet, but maybe it is something I should look into? I think there are pod casts about it, but it takes me a while to get through each of those. Haha! What do you think? I also know all honey tastes good on toast!!!
Oh my gosh ... this meadowfoam honey! You can smell strong vanilla. I think it smells like a cake baking. Rich tasting honey that everyone picked out the vanilla aftertaste easily. We made a bunch of toast with a bit of butter and generously added this meadowfoam honey to each piece. It is heaven in your mouth and that is not an understatement. I need to make this mead before my kids eat it all!
So I got to thinking about those flavors playing together. The toasted bread brought toasted oak to my mind. I have not studied oaking meads yet, but maybe it is something I should look into? I think there are pod casts about it, but it takes me a while to get through each of those. Haha! What do you think? I also know all honey tastes good on toast!!!