I might just add on wildflower: "Wildflower" from a grocery store is going to be a mix of multiple different honeys to try to obtain that basic neutral flavor. Wildflower from various localities may be HUGELY different. My summer wildflower is almost lemony and very flavor forward. And honey from 2 different yards 5 miles apart may be totally different in flavor yet... both are "wildflower" as they are non specific mixes of locally available flora.
I second the wildflower honey, particularly local honey. For the past year, I have been making meads form local bee keepers around the Los Angeles basin. It has been amazing what just a 10 mile difference can make in the flavor profile of the honey.
@@kahlilbt my fall honey is just kind of gross. But I've made mead from it that was pretty respectable.i guess it's like wine... It's not always made from grapes you want to snack on.
Going on flying bee ranch has me wanting to make a lot of traditionals. Radish, vetch, carrot, scotch broom. So unique! I also want to explore more honeydew honey. I have had some meads from Europe that have been made with that type of honey and are divine!
Costco Business center had 5gallons of dutch gold bakers for $90. Taste was not very good originally but once it fermented out it was just as clean as wildflower. I used it in my no water peach and it was perfect.
My fav mead by far is a buckwheat traditional - I feel like I'm drinking a serious mead when I have that! Interesting tip to use buckwheat for the red pyment, I did not think of that and I'm planning on making one soon.
I just got 1 pound of mad honey from tibet it is from last years harvest but is un-diluted. it is hands down the most expensive honey or food I have ever bought($135/1.1# shipped). and as for the effects... yep they are there haha. it has very deep floral flavor I wasn't expecting it is also very sweet tasting. I have a whole host of honeys from Hawaii and so far macadamia and tangerine blossom are my favorites. I like the blackberry blossom honey I have as well. linden is an amazing honey. pine honey is different, forest honey is also very deep and earthy. I have blueberry as well. and am looking to get a few more honey's this year to try.
@@DointheMost I'll give you a more detailed update when I get home and give my taste buds a reminder. From what I recall it has a certain radish-y flair or spice note with some vanilla or marshmallow on the finish.
I developed a Chai Cherry mead recipe using buckwheat and it is one of my best meads by far. It is a bit odd getting that hay/grassy note, but is kind of addicting. The chocolate notes really bring a lot to the cherries.
@@DointheMost I have a local meadery that has a buckwheat traditional on the menu! Straight up buckwheat. Nose was very pleasant and the palate was exactly what we come to know and love!
The BJCP has a good honey guide I would recommend people read. My personal local favorite is Michigan Star Thistle. Another fun one is s basswood honey, it has minty notes to it.
Where I’ve been getting my honey in Oregon there’s a Vetch honey which has similar menthol notes but is also quite fruity, I’d be interested to see how it compares to basswood.
Hot tip if you live in the midwest and want to get your hands on some really choice but reasonable wildflower honey, check marketplace on facebook, yes I know Facebook is a cursed realm, but here in rural MN I get 5 gallons of delicious ambrosia from a local beekeeper for 200$ a bucket ($3.33/pound). It’s fantastic, versatile honey that supports a local keeper’s passion that also supports your local food cycle. If you can swing it, a local beekeeper is always the way to go for your everyday honey and I got to learn a little extra about the honey just from chatting with the fellow as he pulled the buckets from his shed 😁
I recently made a Traditional with heather honey (and 1/2 oz of dried heather tips) - this was easily the best mead I've ever made. I came out like a honey forward medium sherry. I'm down to my last two bottles, so time to make some more! I've also just bottled a Chouchen. Very labour intensive, as you have to make a cider first and then re-ferment it with Buckwheat honey, but it came out really well - if apples and molasses had a love child, chouchen would be it. Well worth a try. Any thanks for all the advice in your videos, it's been so helpful over the last few months.
So interesting! I'm new to brewing but do far the honey varieties are very different here in Australia. The cheapest store honey is pretty much the same price as the top raw stuff, directly through beekeepers or honey suppliers. I've only found one place (online) that sells orange blossom honey so far, and never seen wildflower or clover for sale. Common varieties here are macadamia, tea tree, ironbark, brush box, and 'bush' local honey, which I guess is similar to wildflower. Have you ever tried leatherwood honey? It's from a specific area in Tasmania and has a very strong unique flavour.
Raspberry blossom honey a favorite of mine, it has a juicy floral flavor. Christmas berry blossom is really good fermented it leaves a nice peppery note along with a floral fruit. It gives nice depth to fruited session meads. Mango is really bright and pleasant, it makes a nice crispy hydromel. ETA: Fireweed honey. If you can get it do!
One big one I would experiment with would be Fireweed honey. It is huge and ubiquitous in the Pacific Northwest and Alaska. I've never used it in mead, but it bet it would be great and a large portion of the population would have easy access to it.
Fireweed is amazing. I used it in a semi sweet fireweed traditional session mead and won second place in a local competition. I live in Washington, I am happy that I can buy it locally. If you can get some, do. :)
A good guide and recognize some of these but haven’t tried most. I found a supplier in Hawaii I get most honey from. I love the Christmas Blossom and Macadamia Blossom honeys. A lot of them are fruity though the Fire Blossom(Christmas) has those fall like spice notes too it. My favorite local honey to VA is Sourwood. Makes such a wonderful, layered traditional.
I’ve been using Holdman Honey here in San Antonio and they have different counties that they have hives in. The biggest bloomers here are composite flowers like coreopsis and sunflowers, bee balms and mesquite, huisache and guajillo. That being said H-E-B sells straight Mesquite Honey and Desert Honey which is very dark. Our citrus trees were decimated by the February ‘21 Snowpocalypse so no Orange blossom lately.
Iv got to try cranberry honey, it sounds really interesting. Closest thing iv got to a berry type honey is a snowberry honey, but it’s flavor is really delicate and cant make a melomel with it. But I did recently manage to grab 1 1/2 gallons of sourwood honey iv been thinking of using for a semi dry traditional.
I would say this is a great guide in what to expect from honey but you should also taste the honey before fermentation to get a sense of what will be the final product
We dearly loved our mead we christened “buckn’ the blue with maple too”. A buckwheat/blueberry melomel with some thyme and back sweetened with maple syrup. Turned out as a fantastic mead.
Our local wildflower Honey cost more than the prices that you warned about, however it is well worth the price. It comes from Chimney Rock, NC where Dirty Dancing and Last of the Mohicans was filmed.
It is very floral, with a richness much like oak, yet some hints of citrus as well. I’m not exactly sure where the citrus notes come from, but they are very present. The floral nature is like elderberries, honeysuckle, and dandelion. Quite nice. I will get you the address if you like.
There's really interesting pine/fir-tree honeys produced in the Eastern Mediterranean (Greece/Turkey/Balkans area) that's made in dense woodlands. Slightly woody, slightly spiced, kind of reminiscent of pine/fir sap. It turned out really nice when dry and flavoured with a hint of juniper and lemon. It's expensive (works out over $10/lb where I am), so I may try it in a pyment. That way the grapes can do half the work.
@@DointheMost I don't know where you live, but European deli stores usually sell this kind of a honey (usually called forest honey). It's the only mead that I didn't like - a bit too much like pine cough syrup to me.
I'm thinking about making a mocha caramel mead with cold brew coffee, bocheted honey possibly meadowfoam for the cream taste in coffee. Do you think bakers honey for bochet and meadowfoam for the rest could hit the flavor profile?
I'm still new at brewing I've made a handful of meads and fruit wines, currently experimenting with a cacao honey was delicious on its own we'll see how it ferments out just wondering if anyone else has tried this?
Well as someone that was looking for local honey recently, I'm not feeling as good about buying 3 pounds of wildflower honey for 28 dollarydoos. Is that expected to pay a higher price when buying from a beekeeper, or did I pay too much for that? I guess I expected to pay more for local honey direct from a beekeeper since that quality was higher, but almost double the price is making me question that. Thanks for the great content!
Any experience with bamboo honey? I've seen a few around me that sell it. It's a little bit pricier and apparently not actual bamboo. Not a ton of info online but I wanna try it with a braggot since it's apparently not unlike buckwheat except with a lighter color.
It is also called red bamboo, Japanese bamboo or knotweed. My local apiary (New England) has it. It does have a pretty strong flavor, I've used it for spice heavy meads.
There's a local beekeeper who has hives all over the county. The honeys taste and look very different from each other. Also, now I'm kicking myself because I saw meadowfoam honey yesterday and didn't buy it.
I’ve seen Star Thistle honey online on sale before but never taken the plunge. Anyone ever brew anything with it enough to have a good grasp of it’s character? 🤔
Awesome, now i just need some to do Australian honey's, like how the hell do i work with yellow box, blue gum or red gum. If anyone has a list like that please let me know
Try NZ manuka honey,it's amazing stuff just make sure it hasn't been processed or come via China, China fakes and adulterates NZ manuka honey stealing from NZ and it's people stuffing up our markets and driving prices down and heaps of other crap so yeah please try our NZ manuka honey it's got heaps of antioxidants and good stuff in it .
Off topic but what is your origin story (if you want to divulge)? Id love to see a video of behind the scenes. Does your family brew? It seems like you studied science?
@@DointheMost yes me to in MA but it works for me. I understand if people want more variety. I do session meads mostly with local fruits and herbs and i dont know if the honey makes a huge difference at a pound a gallon (4-5% abv)
Please if you buy NZ manuka honey be careful, China fakes and adulterates NZ manuka honey flooding markets with nock off crap , stuffing up our markets and reputation and stealing from NZ and it's people. But manuka honey is great stuff if you can get it,I'm lucky there's a honey man who keeps his hives up at the auntie's farm so she gets a box of 12 jars every year. manuka honey has lots of antioxidants and good stuff in it and it's rich as.....if you can get the stuff not screwed with by china
@@DointheMost I use both with a cinnamon honey in a blueberry mead. One is funky, one is sweet and sharp but cool, I hope you try them both in a brew soon
I personally prefer to hit my local farmers market and purchase my honey directly from local apiarists! And they cut me a deal if I buy it by the gallon.
The honey I would not recommend: rapeseed honey. Doesn't taste much, crystallizes instantly as soon as you get it out of the combs. The small flavours that were present are completely gone after fermentation. 0/10. Unfortunately, that's all you can get from local producers here in Sweden. Never found anything else besides wildflower honey. The irony is that 17% of the country (yes you read it right!) is covered by blueberry bushes. I would pay good money for that but I just cannot find anything else.
Selling wildflower honey at 3 or 4 dollars a pound would take 2 to 3 years to break even on each individual hive if I put no value on my time. Local raw wildflower honey should sell no less than 12 dollars a pound. There's fellow bee keepers by me that make 15 to 18 dollars a pound. Undercutting bee keepers sell at 10 bucks
I might just add on wildflower: "Wildflower" from a grocery store is going to be a mix of multiple different honeys to try to obtain that basic neutral flavor. Wildflower from various localities may be HUGELY different. My summer wildflower is almost lemony and very flavor forward. And honey from 2 different yards 5 miles apart may be totally different in flavor yet... both are "wildflower" as they are non specific mixes of locally available flora.
Good info. Time of the season can change them quite a bit too!
@@DointheMost Very much so. My spring honey is edible/sellable, but not awesome. Summer is where it's at. Fall is awful (but still makes decent mead.)
I second the wildflower honey, particularly local honey. For the past year, I have been making meads form local bee keepers around the Los Angeles basin. It has been amazing what just a 10 mile difference can make in the flavor profile of the honey.
Sometimes that wildflower honey can be real funky!
@@kahlilbt my fall honey is just kind of gross. But I've made mead from it that was pretty respectable.i guess it's like wine... It's not always made from grapes you want to snack on.
Going on flying bee ranch has me wanting to make a lot of traditionals. Radish, vetch, carrot, scotch broom. So unique! I also want to explore more honeydew honey. I have had some meads from Europe that have been made with that type of honey and are divine!
And those prices aren’t too bad either! Definitely makes me wanna load up on some weird stuff.
I want to go to their store and try all the veritals. It is on my list for my next Oregon trip.
Carrot blossom is my favorite varietal by far. Depending on where it came from, it can have chocolate notes as well. Super amazing
buckwheat honey plus tart cherry equals awesome
Costco Business center had 5gallons of dutch gold bakers for $90. Taste was not very good originally but once it fermented out it was just as clean as wildflower. I used it in my no water peach and it was perfect.
Now THAT is a good price! Dang.
@@DointheMost Im positive that I'll never ever get that price again haha.
My fav mead by far is a buckwheat traditional - I feel like I'm drinking a serious mead when I have that! Interesting tip to use buckwheat for the red pyment, I did not think of that and I'm planning on making one soon.
We used it in our merlot pyment. So indulgent!
Here in Wisconsin we also get goldenrod honey in late fall. I really like the darker intensity but still floral flavor.
I just got 1 pound of mad honey from tibet it is from last years harvest but is un-diluted. it is hands down the most expensive honey or food I have ever bought($135/1.1# shipped). and as for the effects... yep they are there haha. it has very deep floral flavor I wasn't expecting it is also very sweet tasting. I have a whole host of honeys from Hawaii and so far macadamia and tangerine blossom are my favorites. I like the blackberry blossom honey I have as well. linden is an amazing honey. pine honey is different, forest honey is also very deep and earthy. I have blueberry as well. and am looking to get a few more honey's this year to try.
I’ve heard interesting things about that honey. Might have to try some!
Radish blossom is one I'd highly recommend trying if you get the chance.
I’ll add it to my wants list! What’s it taste like?
@@DointheMost I'll give you a more detailed update when I get home and give my taste buds a reminder. From what I recall it has a certain radish-y flair or spice note with some vanilla or marshmallow on the finish.
I used it a long time ago for one of my first meads, I remember it as being light and crisp.
I developed a Chai Cherry mead recipe using buckwheat and it is one of my best meads by far. It is a bit odd getting that hay/grassy note, but is kind of addicting. The chocolate notes really bring a lot to the cherries.
I love buckwheat with red fruit. So much depth of flavor!
@@DointheMost I have a local meadery that has a buckwheat traditional on the menu! Straight up buckwheat. Nose was very pleasant and the palate was exactly what we come to know and love!
Pumpkin blossom honey is also excellent! I haven’t made a mead with it yet, but the raw honey tastes almost creamy and vanilla-y.
The BJCP has a good honey guide I would recommend people read. My personal local favorite is Michigan Star Thistle. Another fun one is s basswood honey, it has minty notes to it.
Where I’ve been getting my honey in Oregon there’s a Vetch honey which has similar menthol notes but is also quite fruity, I’d be interested to see how it compares to basswood.
Hot tip if you live in the midwest and want to get your hands on some really choice but reasonable wildflower honey, check marketplace on facebook, yes I know Facebook is a cursed realm, but here in rural MN I get 5 gallons of delicious ambrosia from a local beekeeper for 200$ a bucket ($3.33/pound). It’s fantastic, versatile honey that supports a local keeper’s passion that also supports your local food cycle. If you can swing it, a local beekeeper is always the way to go for your everyday honey and I got to learn a little extra about the honey just from chatting with the fellow as he pulled the buckets from his shed 😁
I recently made a Traditional with heather honey (and 1/2 oz of dried heather tips) - this was easily the best mead I've ever made. I came out like a honey forward medium sherry. I'm down to my last two bottles, so time to make some more!
I've also just bottled a Chouchen. Very labour intensive, as you have to make a cider first and then re-ferment it with Buckwheat honey, but it came out really well - if apples and molasses had a love child, chouchen would be it. Well worth a try.
Any thanks for all the advice in your videos, it's been so helpful over the last few months.
Beautiful, thorough, captivating dissertation, BC!
Honeydew honey is also another interesting category.
So interesting! I'm new to brewing but do far the honey varieties are very different here in Australia. The cheapest store honey is pretty much the same price as the top raw stuff, directly through beekeepers or honey suppliers.
I've only found one place (online) that sells orange blossom honey so far, and never seen wildflower or clover for sale. Common varieties here are macadamia, tea tree, ironbark, brush box, and 'bush' local honey, which I guess is similar to wildflower.
Have you ever tried leatherwood honey? It's from a specific area in Tasmania and has a very strong unique flavour.
thank you for assembling all of this great information for us!!
Thank you for your help, friend!
Recently tried a cyser with cinnamon infused honey, worked very well
Raspberry blossom honey a favorite of mine, it has a juicy floral flavor. Christmas berry blossom is really good fermented it leaves a nice peppery note along with a floral fruit. It gives nice depth to fruited session meads. Mango is really bright and pleasant, it makes a nice crispy hydromel.
ETA: Fireweed honey. If you can get it do!
I've had some success with mixing honeys. Brings very interesting results.
One big one I would experiment with would be Fireweed honey. It is huge and ubiquitous in the Pacific Northwest and Alaska. I've never used it in mead, but it bet it would be great and a large portion of the population would have easy access to it.
I have eyeballed fireweed so many times. Maybe time to pick some up!
Fireweed is amazing. I used it in a semi sweet fireweed traditional session mead and won second place in a local competition. I live in Washington, I am happy that I can buy it locally.
If you can get some, do. :)
I think you should definitely do some things and research with Black Forest Honey!
A good guide and recognize some of these but haven’t tried most. I found a supplier in Hawaii I get most honey from. I love the Christmas Blossom and Macadamia Blossom honeys. A lot of them are fruity though the Fire Blossom(Christmas) has those fall like spice notes too it.
My favorite local honey to VA is Sourwood. Makes such a wonderful, layered traditional.
AT&S? They have some great honey and even greater sales!
@@DointheMost I ordered from them and price was good. I found that Shawn Darryl Harris at Wao Kele Farm is better in my opinion.
I’ve been using Holdman Honey here in San Antonio and they have different counties that they have hives in. The biggest bloomers here are composite flowers like coreopsis and sunflowers, bee balms and mesquite, huisache and guajillo. That being said H-E-B sells straight Mesquite Honey and Desert Honey which is very dark. Our citrus trees were decimated by the February ‘21 Snowpocalypse so no Orange blossom lately.
I used nothing but buckwheat with spices and dried fruit and it's amazing
Sounds rich! What spices?
@@DointheMost your typical Christmas spices
Iv got to try cranberry honey, it sounds really interesting. Closest thing iv got to a berry type honey is a snowberry honey, but it’s flavor is really delicate and cant make a melomel with it. But I did recently manage to grab 1 1/2 gallons of sourwood honey iv been thinking of using for a semi dry traditional.
I love sourwood honey, it’s so sappy and unusual. I’ve done a crispy hydromel with it and the woody notes came out really well.
I would say this is a great guide in what to expect from honey but you should also taste the honey before fermentation to get a sense of what will be the final product
Absolutely agree! With new (to me) honeys I like to save a little bit so I can sample when my traditional with it is done.
Also honey can vary from year to year and you won't get the same flavors from different harvests
Christmas berry blossom is another one that's absolutely fantastic
This video is awesome. I was just looking yesterday for different types of honey to try out. Couldn’t have come out at a better time!
We dearly loved our mead we christened “buckn’ the blue with maple too”. A buckwheat/blueberry melomel with some thyme and back sweetened with maple syrup. Turned out as a fantastic mead.
Avocado and eucalyptus are two interesting ones I’ve tried recently.
I need to brew with eucalyptus sometime. I’ve tried it, but not fermented.
I am working on a brew with chestnut honey.
Knotweed is great.
It is in the Buckwheat family.
It reminds me of Dopplebock.
Our local wildflower Honey cost more than the prices that you warned about, however it is well worth the price. It comes from Chimney Rock, NC where Dirty Dancing and Last of the Mohicans was filmed.
That’s cool as hell. What’s the flavor profile on it?
It is very floral, with a richness much like oak, yet some hints of citrus as well. I’m not exactly sure where the citrus notes come from, but they are very present. The floral nature is like elderberries, honeysuckle, and dandelion. Quite nice. I will get you the address if you like.
@@DointheMostmore likely sourwood type. But real raw honey is $13-$15/pound. Store bought is diluted honey and not raw and cannot be used for mead
There's really interesting pine/fir-tree honeys produced in the Eastern Mediterranean (Greece/Turkey/Balkans area) that's made in dense woodlands. Slightly woody, slightly spiced, kind of reminiscent of pine/fir sap. It turned out really nice when dry and flavoured with a hint of juniper and lemon. It's expensive (works out over $10/lb where I am), so I may try it in a pyment. That way the grapes can do half the work.
OK that sounds hella good. I wonder if I can find that somewhere online.
@@DointheMost I don't know where you live, but European deli stores usually sell this kind of a honey (usually called forest honey). It's the only mead that I didn't like - a bit too much like pine cough syrup to me.
@@theastronomer5800 Yeah, I went half and half with a neutral honey, mostly because I'm cheap, but it does have a slight medicinal taste.
Used cranberry honey in an acergyln recently. Time will tell how it turns out
Definitely curious how that turns out. 🍻
Perfect thank you so much
Forgot about black berry blossom honey and apple blossom honey. Apple is lot harder to come by sadly but tastes amazing.
I'm thinking about making a mocha caramel mead with cold brew coffee, bocheted honey possibly meadowfoam for the cream taste in coffee. Do you think bakers honey for bochet and meadowfoam for the rest could hit the flavor profile?
Any thoughts on sourwood honey? I've got a batch going right now of that. I'm waiting for it to finish primary so I can rack and age it.
Any thoughts on Manuka honey?
I'm still new at brewing I've made a handful of meads and fruit wines, currently experimenting with a cacao honey was delicious on its own we'll see how it ferments out just wondering if anyone else has tried this?
Ever heard of or tried leatherwood honey?
Heard of yes. Tried, no. How is it?
I just had some delivered this week. It has a pretty intense floral taste with a hint of citrus.
Have you been able to find/try apple blossom or cherry blossom honey? Just curious ....
I'm quite intrigued by oak blossom honey - tastes richer than any honey I've ever come across. Has anyone made a mead with it?
I haven’t tried it. Sounds fascinating!
Well as someone that was looking for local honey recently, I'm not feeling as good about buying 3 pounds of wildflower honey for 28 dollarydoos. Is that expected to pay a higher price when buying from a beekeeper, or did I pay too much for that? I guess I expected to pay more for local honey direct from a beekeeper since that quality was higher, but almost double the price is making me question that. Thanks for the great content!
Any experience with bamboo honey? I've seen a few around me that sell it. It's a little bit pricier and apparently not actual bamboo. Not a ton of info online but I wanna try it with a braggot since it's apparently not unlike buckwheat except with a lighter color.
It is also called red bamboo, Japanese bamboo or knotweed. My local apiary (New England) has it. It does have a pretty strong flavor, I've used it for spice heavy meads.
Great video BC.
Cheers 🍻
Alfalfa is ways my default when making a traditional or trying something new. I'd be curious to try eucalyptus honey
Alfalfa is near the top of my favorites. I also need to brew with eucalyptus at some point!
@@DointheMost I did an awesome carbonated Earl grey hydromel with alfalfa. Probably my favorite one so far.
There's a local beekeeper who has hives all over the county. The honeys taste and look very different from each other.
Also, now I'm kicking myself because I saw meadowfoam honey yesterday and didn't buy it.
Acacia honey?
What are your thoughts on hot honey?
After a Ton of digging and a couple phone calls, I found out that Pure and Simple brand honey is Clover Honey.
I’ve seen Star Thistle honey online on sale before but never taken the plunge. Anyone ever brew anything with it enough to have a good grasp of it’s character? 🤔
I’ve come close to buying a pail of it. I’ve only heard good things!
Awesome, now i just need some to do Australian honey's, like how the hell do i work with yellow box, blue gum or red gum. If anyone has a list like that please let me know
Try NZ manuka honey,it's amazing stuff just make sure it hasn't been processed or come via China, China fakes and adulterates NZ manuka honey stealing from NZ and it's people stuffing up our markets and driving prices down and heaps of other crap so yeah please try our NZ manuka honey it's got heaps of antioxidants and good stuff in it .
South African "fynbos" Honey. I tried so many times, you cannot make a drinkable mead with it
Off topic but what is your origin story (if you want to divulge)? Id love to see a video of behind the scenes. Does your family brew? It seems like you studied science?
Support your local apiary or honey guy. All i use are local ones- wildflower or some single flower varieties
Absolutely! Unfortunately in Oklahoma that always means wildflower honey. I can’t get orange blossom or buckwheat locally here.
@@DointheMost yes me to in MA but it works for me. I understand if people want more variety. I do session meads mostly with local fruits and herbs and i dont know if the honey makes a huge difference at a pound a gallon (4-5% abv)
@@DointheMost its great to hear about all the different honeys. Great video
Please if you buy NZ manuka honey be careful, China fakes and adulterates NZ manuka honey flooding markets with nock off crap , stuffing up our markets and reputation and stealing from NZ and it's people. But manuka honey is great stuff if you can get it,I'm lucky there's a honey man who keeps his hives up at the auntie's farm so she gets a box of 12 jars every year. manuka honey has lots of antioxidants and good stuff in it and it's rich as.....if you can get the stuff not screwed with by china
You missed basswood and tulip poplar
These are both honeys I’m itching to try!
@@DointheMost I use both with a cinnamon honey in a blueberry mead. One is funky, one is sweet and sharp but cool, I hope you try them both in a brew soon
Manuka honey?
What, no sunflower honey?
I personally prefer to hit my local farmers market and purchase my honey directly from local apiarists! And they cut me a deal if I buy it by the gallon.
The honey I would not recommend: rapeseed honey.
Doesn't taste much, crystallizes instantly as soon as you get it out of the combs. The small flavours that were present are completely gone after fermentation. 0/10.
Unfortunately, that's all you can get from local producers here in Sweden. Never found anything else besides wildflower honey. The irony is that 17% of the country (yes you read it right!) is covered by blueberry bushes. I would pay good money for that but I just cannot find anything else.
Selling wildflower honey at 3 or 4 dollars a pound would take 2 to 3 years to break even on each individual hive if I put no value on my time. Local raw wildflower honey should sell no less than 12 dollars a pound. There's fellow bee keepers by me that make 15 to 18 dollars a pound. Undercutting bee keepers sell at 10 bucks
You’re a wildcard honey lol. Thanks
$3 a pound for local good honey? Yikes!