We'll have to compare mead recipes. So far I only make mead in 1 gallon batches but I only use honey I buy from farmers markets or local beekeepers. I made a strawberry mead using honey from Springfield, LA and strawberries from a farm in the Springfield area. I have another mead using honey from Denham Springs and Louisiana blackberries. I waiting for the Satsumas to become available so I can make a Satsuma mead.I buy bulk raw honey for my meads. One supplier sets hives in certain agricultural areas to give me blueberry honey that fed off of blueberry blossoms. Knotweed, orange blossoms, cranberry, black locust, etc…
My favorite honey for mead is blueberry. The mead takes on so many bourbon notes and has crazy complexity.
It comes as this white chunk in a five gallon bucket, legs, beeparts and all.
None of my local beekeepers can give me as much honey as I need, so I have stopped trying to buy from them. Most do it because they are more interested in setting up a table at farmers markets and art shows than making money.
It’s funny. I love meads, but I can’t stand any honey on my foods. It’s just too cloyingly sweet for me. I do like to make baklava though. The nuts and butter really cuts the sweetness for me.