As a gift, I got some honey from Poland. It has a very stong taste - very unique and very delicious. Of course, I'd like to make a mead with it. We have about 20 oz of it. Any thoughts on the following:
1. Is that enough for a 1 gallon batch, or should I add some clover honey? I dont want to water it down, so to speak, but I dont want to make it too thin either.
2. I dont usually pasteurize, but this stuff has got to be loaded with all kinds of extras. I dont want to drive off any flavors/aromas, but I also dont want funky stuff to grow in it. Is a healthy yeast starter enough, or should I play it safe and heat it up?
1. Is that enough for a 1 gallon batch, or should I add some clover honey? I dont want to water it down, so to speak, but I dont want to make it too thin either.
2. I dont usually pasteurize, but this stuff has got to be loaded with all kinds of extras. I dont want to drive off any flavors/aromas, but I also dont want funky stuff to grow in it. Is a healthy yeast starter enough, or should I play it safe and heat it up?