52 meads in a year #25 blending honeys like clover/saffron/orange blossom

Описание: When we talk about blended honey most people think we are talking about honey that has been blended with additives like corn sugar, soy, or Rice sugars. We are talking about the science of blending different honeys to make great flavors for our meads.

Most commercially available honey is blended, meaning it is a mixture of two or more honeys differing in floral source, color, flavor, density, or geographic origin. It’s a very easy way of producing honey – buying random vats of honey from any beekeeper willing to sell it, mixing it together and jarring it.

Even insects can be blend masters. For them, the art of blending is natural, essential and instinctive.We are talking about bees, which blend nectars from different plants to create a honey which for millennia was the only available sugar concentrate. Indeed, even the ancient Egyptians placed jars full of honey next to mummies to accompany them to the afterlife. It was also used during the Roman Empire, while in India it has always been considered to have cleansing, aphrodisiac and healing properties, as well as being very tasty. There are thousands of qualities of honey, depending on the nectar: they can be monofloral or multifloral, with a more delicate aroma. It is the latter that can be considered a product of blending; a mix of honeys coming from different flowers.

When we make mead, one thing to consider is blending honey for more flavors. Adding this to your book of meads is great.