In the No-age sweet mead recipe it calls for buckwheat honey and says not to substitute it. My question is what is that type of honey doing that a different honey couldn't do? When I looked up buckwheat honey it describe it as a strong dark honey that could easily replace molasses in cooking recipes. Is it the taste? Is it that dark honeys ferment quicker? The honey site said it was high in antioxidants but that shouldn't play into the fermenting should it? In the recipe he said not to substitute that there was a reason to the madness.....Ok ,what's the reason?
Not trying to change the recipe for changing sake, buckwheat honey it all but unheard of here. Getting a lot of "your looking for what?" type responses for my time on the phone calling local honey sellers. As an avenue of last resort I could order it online but that is not my favorite approach to things I like to be able to see what I'm buying in my hand when the money leaves my wallet.
If buckwheat honey would substitute for molasses in cooking would molasses do the same for buckwheat honey in mead making? Just a thought.
Thanks for any help you can give to some one stuck in a place where buckwheat is only know as a little rascal.
Tarot
Not trying to change the recipe for changing sake, buckwheat honey it all but unheard of here. Getting a lot of "your looking for what?" type responses for my time on the phone calling local honey sellers. As an avenue of last resort I could order it online but that is not my favorite approach to things I like to be able to see what I'm buying in my hand when the money leaves my wallet.
If buckwheat honey would substitute for molasses in cooking would molasses do the same for buckwheat honey in mead making? Just a thought.
Thanks for any help you can give to some one stuck in a place where buckwheat is only know as a little rascal.
Tarot