Mountain Blossom
#1
Posted 03 May 2009 - 07:27 PM
#2
Posted 04 May 2009 - 05:47 AM
#3
Posted 04 May 2009 - 05:52 AM
+1With not much for descriptions taste is going to be the best indicator. I would 'guess' that the dark amber is wildflower and what I prefer as well in meads but tasting it is the only way to know.Are you going to pick it up? Cam you taste it before you pay?
#4
Posted 04 May 2009 - 08:42 AM
+2and yeah the dark amber is probably just mixed lot of local flowers, which is about al I can get around here and it makes great mead, I especially like the early spring stuff. Around here it mostly comes from Dandelions.Are you going to pick it up? Cam you taste it before you pay?
#5
Posted 04 May 2009 - 08:45 AM
#6
Posted 04 May 2009 - 08:51 AM
For a baseline go out to the grocery store and buy yourself a small container of clover honey. Clover is about as plain as they come. Heck I'd even say bring it with you when you go to taste this guy's honey and compare. Like anything it's a lot easier when you can do a side by side comparison.Im sure I can taste it. Thing is, I dont really know exactly what to look for.He had both varieties yesterday at the market but I didnt buy any for we have 2-3 qts at home and I wanted to get your input on which one to get. I really thought you all would have said the blossom. I have to drive through that town today on the way back to the office. I may stop and get a sample of each.
#7
Posted 04 May 2009 - 11:04 AM
For a honey noob, start with - does it taste like something other than "sweet"? When you ferment it out the sweet mostly goes away. Is there anything else there?Taste the mountain and the amber (and possibly the clover as well) side-by-side and try to pick out the flavors. It's not so much that those other flavors are what your mead is going to taste like, but that without other flavors your mead isn't going to taste like much at all.Thing is, I dont really know exactly what to look for.
#8
Posted 04 May 2009 - 04:10 PM
A list of these trees includes the many varieties of maple, elm, redbud, willow, service berry, sassafras, black cherry, black gum, black locust, honey locust, huckleberry, farkleberry, tulip poplar, holly, privet, persimmon, sumac, basswood and sourwood. Tree roots have access to many layers of subsoil, so they can contribute a broad spectrum of minerals to the nectar and pollen. Add to that list of trees, the plants which grow around the edges of the woods where there is more sunlight, such as blackberry, dewberry, vetch and kudzu, and you will have honey and pollen blended together from a wide variety of sources.
#9
Posted 05 May 2009 - 05:16 AM
I've found that this flowery character typically fades almost to nothing with time. If you make a dessert mead sweet enough that you can drink it young, the floweryness comes through strongly and makes an unforgettable mead. I wouldn't recommend that for a beginner though.MB: Bright, clean, mild and the wife says flowery.
This sounds more like what I'd use as a standard base honey for mead. Especially given the cost difference, I'd go with this.DA: Rustic, woodsy and more depth/character than the MB. If you taste and close your eyes there seems to be more going on in the background and there is a lingering flavor(s) even after you swallow the nectar. The taste lingers longer than that of the MB.
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