D the Catastrophist
Well-Known Member
I was reading an article about recreating a medieval bouchet recipe, and one of the things they mentioned was that the source honey back then was (likely) less filtered, so would include parts of the honey comb.
I was curious if anyone had tried making mead with the comb in honey, and if so, had they noticed any impact on flavors or the fermentation process in general.
For a truly accurate comparison I think you would need to get 2 batches of the same honey from a local aviary, with one being comb in vs not, and make them both simultaneously to ensure the most accurate assessment.
My suspicion is the comb in honey would have an easier time in fermentation and require less nutrients to be added as the comb would provide more for the yeast to feed on.
Below was the article I mentioned if you are interested:
Medieval Bouchet
I was curious if anyone had tried making mead with the comb in honey, and if so, had they noticed any impact on flavors or the fermentation process in general.
For a truly accurate comparison I think you would need to get 2 batches of the same honey from a local aviary, with one being comb in vs not, and make them both simultaneously to ensure the most accurate assessment.
My suspicion is the comb in honey would have an easier time in fermentation and require less nutrients to be added as the comb would provide more for the yeast to feed on.
Below was the article I mentioned if you are interested:
Medieval Bouchet