Hey guys, newbie here. I've made a few relatively successful batches of mead so far, some better than others. Have a question I can't seem to find the answer for through searching this site. I've gotten my hands on some raw walnut honey from a local beekeeper here in Germany. It tastes fantastic! It's dark and, well, nutty. Quite the character.
Has anyone successfully made mead from walnut honey? I've seen people post about walnut extract or trying to use black walnuts without much success. Seems walnut honey might be the way to go to get that nutty character. What do you think? Any experience you can lend me in what might go wrong?
My plan:
3.5 lbs walnut honey
handful of raisins for the yeast (try to keep it as natural a process as possible)
D47 yeast (has worked well for me so far, and I have it on hand, and environment is under 70 degrees, so I believe it should be fine)
Fill to 1 gallon water
Any thoughts on this? Danke!
Has anyone successfully made mead from walnut honey? I've seen people post about walnut extract or trying to use black walnuts without much success. Seems walnut honey might be the way to go to get that nutty character. What do you think? Any experience you can lend me in what might go wrong?
My plan:
3.5 lbs walnut honey
handful of raisins for the yeast (try to keep it as natural a process as possible)
D47 yeast (has worked well for me so far, and I have it on hand, and environment is under 70 degrees, so I believe it should be fine)
Fill to 1 gallon water
Any thoughts on this? Danke!