9 replies to this topic

[MyaCullen]

A new co-worker has some hives, and sells the raw honey, what he has is mostly from Linden, aka Basswood.

 

Any experience with it? 

 

I am thinking a show mead.

[armagh]

I have used it in the past and the results were good.  The stuff I used had a clean, pleasantly vegetal "greeness" to it that came through in the finished product.  IIRC, I used a yeast normally associated with Savignon Blancs (I'd have to look it up) and fermented at the lower end of the yeast's tolerance.  I did not oak and was  glad that I did not.

[MyaCullen]

appreciate the input, would appreciate the yeast choice too

[armagh]

The yeast was R2, which is available from BBB's wine side.  You will want to rehydrate with Go-Ferm and have a SNA protocol in mind, preferably one that finishes earlier in the primary fermentation than later (like 40% sugar depletion).   I fermented at 62-65F for four weeks and gradually let it come to low 70s before racking, but R2 is said to be able to go as low as 50F.

[MyaCullen]

how much yeast?  what gravity? still or effervescent?

[realbeerguy]

Linden honey should be good in a Polish mead.

[armagh]

how much yeast?  what gravity? still or effervescent?

8 grams R2.  OG 1.110/FG 1.002.  Bottled still.

[MyaCullen]

Linden honey should be good in a Polish mead.

can you elaborate?

 

interestingly the source is a Romanian family who came here to escape religious persecution in the 1980s

[dmtaylor]

Basswood honey is my favorite at all.  You will make excellent mead or whatever with it.

[realbeerguy]

can you elaborate?

 

interestingly the source is a Romanian family who came here to escape religious persecution in the 1980s

Sorry, brain fart.  Locust in Polish, not linden.  However, you still could do a Polish  since Basswood is native to Poland.