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2nd mead question

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chiguire

chiguire

NewBee
Registered Member
Jan 27, 2010
303
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Katy, TX
Hi, folks.

Well, I am a mead brewing beginner, but my JAO is running out (only one bottle left). It turned out great after it got some age under its belt.

Now I am left in a quandary of what mead-style to brew next.
I am brewing with 30+ year old honey from my grandfathers stock pile (he used to be a bee keeper)

I understand from reading Schramm's book that precious aroma and volatiles are lost in old honey...?
The honey is delicious, dark, and a bit wild. I really want to brew a medium show mead from this honey as kind of a "Heritage Mead"...

Am I crazy brewing a show mead from such old honey?


All input is welcome.
 
Last edited:
chiguire said:
Am I crazy brewing a show mead from such old honey?
Click to expand...

Definitely... as a loon. Bonkers. Nuts. Out of your mind. :eek:

That stuff could be toxic. In fact, you should probably dispose of all that old honey. We have just such a disposal facility here at the Fusel Shack. I'll PM you the address and you can ship it here for environmentally safe handling. ;D

Medsen >:D
 
;D So after all that, let's clarify the question...

Have any of you noticed significant aroma/taste loss in old honey?
 
Medsen Fey said:
Definitely... as a loon. Bonkers. Nuts. Out of your mind. :eek:

That stuff could be toxic. In fact, you should probably dispose of all that old honey. We have just such a disposal facility here at the Fusel Shack. I'll PM you the address and you can ship it here for environmentally safe handling. ;D

Medsen >:D
Click to expand...

Picking on the noobs again, eh, Medsen?!

I've never tasted honey that old, so I couldn't hazard a guess--30 years! Wow! But I think that with honey, if it tastes good, it is good, no matter if it might have been better 29.5 years ago.
 
Hey, if you taste/smell it and it's awesome then it's awesome. One of the best sound engineers ever said: "if it sounds right it is right".

Go for it. That said, Ken's book uses an outdated definition of "show" mead, now adays show mead means you use no nutrients, which is a bad idea for a beginner. You'll be wanting to make a "traditional".
 
Well seeing as some of the archaeological types found honey stored in some of the caches of historical goodies in Egypt - dated at something like at least a couple of thousand years old - then on actually tasting it, declared it still edible, I'd have though that 30 years or so is a "drop in the ocean".

Go for it. Though follow AToE's suggestion and look up "Traditional" recipes.......

Good luck

regards

fatbloke
 
AToE said:
Hey, if you taste/smell it and it's awesome then it's awesome. One of the best sound engineers ever said: "if it sounds right it is right".

Go for it. That said, Ken's book uses an outdated definition of "show" mead, now adays show mead means you use no nutrients, which is a bad idea for a beginner. You'll be wanting to make a "traditional".
Click to expand...

Thanks to everyone for the suggestion, and thanks for the updated definition of "show mead" vs. traditional. I will definitely be using nutrients.

I have been using this honey for years making bread, eating, and one batch of JAO. It is good, but it is different than most honeys I have tasted. I like the "if it tastes good it is good" criteria.

I am really not sure how old this honey is, but I know it is 30+ years. My grandpa stopped keeping bees prior to my birth and I am 29.

Next mead. A medium traditional "Heritage" mead.

Thanks everyone
 
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