Ho, I'm thinking about making a batch of this mead once the ones that are going right now finish up. (although, I somehow have the feeling that the sage mead will have to be allowed to bulk age for a while, if I want to drink it).
Maple Syrup: I've seen this referenced to be used in a 1:1 proportion with honey, or 1:2, or whatever. What are your experiences using it, and do I need to pasteurize it before I add it to the must or should I treat it like honey otherwise? I am planning on getting grade B for maximum flavor (so I won't have to replace as much honey with it, meaning more honey flavor). Is this not recommended?
Buckwheat Honey: I'll need at least a gallon of it for this project, where do you suggest I locate a gallon of it for cheap? Unpasteurized and unfiltered.
Oak: I've been eyeing these oak cubes, and have a few questions, can you describe the differences in taste between toasts, and what toast do you recommend I get for a good balance with the rest of the mead? Should I add these to bulk aging, or sometime during secondary fermentation?
American, french or croatian?
Maple Syrup: I've seen this referenced to be used in a 1:1 proportion with honey, or 1:2, or whatever. What are your experiences using it, and do I need to pasteurize it before I add it to the must or should I treat it like honey otherwise? I am planning on getting grade B for maximum flavor (so I won't have to replace as much honey with it, meaning more honey flavor). Is this not recommended?
Buckwheat Honey: I'll need at least a gallon of it for this project, where do you suggest I locate a gallon of it for cheap? Unpasteurized and unfiltered.
Oak: I've been eyeing these oak cubes, and have a few questions, can you describe the differences in taste between toasts, and what toast do you recommend I get for a good balance with the rest of the mead? Should I add these to bulk aging, or sometime during secondary fermentation?
American, french or croatian?