>
> What kind of honey should be used? Raw or processed? Organic or
> commerical? Chunk or creamed?
>
Weel, just got through with a batch last week. It has been in the
reefer for a week or so. How long do you think a mead should be aged?
I made it with the recipe in the ez caps instructions. Used a local
beekeepers honey purchased directly from him. He said it was a
goldenrod time of the year (last fall?) and it does taste kind of spicy
or strong by itself, but not a bad taste to me at all.
To anyone making mead I would recommend the purchase from local
directly as it is really cool to see how they do it, etc. Plus Mr.
McAvoy is a nice guy.
Gonna let it age for 2-3 more weeks or until someone tells me
differently. Then I will let you know how it turned out. I like mead.
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ORGINAL POSTER: tjenkins4162
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