[MR] A Question about Honey?

[Towey, Brian]

Milord Grendel,

I have used clover, sourwood, tupelo, orange blossom, and wildflower (i.e.,
mongrel) honeys.  They all have their charms.  If this is your first batch,
I'd recommend clover.  It tends to be mild and predictable, and (more
importantly) cheap.  You can get it in bulk at many health food stores.
Just take in empty gallon jugs and fill them from the barrel.

Warning: A gallon of honey is heavier than it looks.  If you drop it, the
resulting mess will be very impressive.

Most of the other honeys are more sour (acidic) than clover, and if you like
tart wine they may suit you better.  Especially for a sweet mead, the flavor
of the honey will be very important.  So, taste the honey and see if you
like it before you start brewing.

You may find that the choice of yeast will be more important than the choice
of honey.  Some are quite "bready" and others less so.  I usually prefer
*pasteur champagne*, but it has a high tolerance for alcohol.  You would not
want your sweet mead to keep fermenting on and on until you had a very
potent dry mead instead.  So, you either want a yeast that will poop out at
a reasonable percentage of alcohol, or you will want to stop fermentation
with some sort of yeast killer.  Do you have a local brewing shop?

Your servant,

Charles Fleming
"Miror Otium Negotium Multum Requirere"