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Buckwheat honey


read 1072 times • 14 replies • posted 10/16/2012 5:56:49 PM

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Unclerudy 12:3
I love it. Donít use too much, or it gets overpowering. But with just the right amount, it is amazing and wonderfully complex depths to anything that it goes in.

Thoughts?
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pellegjr 395:16
Never used it but would be very interested in trying. Any suggestions on % of total fermentables?
10/16/2012 6:47:52 PM

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DA 1
Yah, I really like the flavor, though not so much the smell, but itís definitely overpowering. I used it for 7% of fermentables in a pretty malty dark beer and it was too much in my opinion.
10/16/2012 9:25:38 PM

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fiulijn 15060:562
Buckwheat is part of my food culture (pizzoccheri; polenta taragna) and not (gallette au sarrasin; soba).
A good European buckwheat honey has a very strong buckwheat flavor.
I tried only one sample in Canada, it was not so strong but still good.

I had a couple of varietal meads, and they were very interesting.

How did you use the honey? in a brown beer?
10/17/2012 3:07:16 AM

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Unclerudy 12:3
I used it in a tart cherry cyser. I used one pound in a six gallon recipe that had 15 pounds of orange blossom honey and 5 gallons of apple juice. Probably just about the right amount, no more. It came as a barrel aged characteristic, without being in a barrel. Very unique smell and taste.
10/17/2012 3:41:07 AM

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HornyDevil
Iíve used it in imperial stouts in the past with very good success. 3 lbs in a 6 gallon batch is the sweet spot, IMO.
10/17/2012 5:54:18 AM

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NobleSquirrel 3437:209
Iíve had some phenomenal dark braggots & a really nice Metheglin using the honey exclusively. A good meadmaker can make some wonderful stuff with the honey, imo.
10/17/2012 7:15:59 AM

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bitbucket 2159:63
Iíve been thinking of making a 100% buckwheat mead. And I have enough honey on hand to do it. Somebody talk me out of it.
10/18/2012 9:28:40 PM

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Unclerudy 12:3
Make sure you use enough nutrients when you do make it. And backsweeten with buckwheat honey also.
10/19/2012 4:50:31 AM

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HornyDevil
Originally posted by Unclerudy
Make sure you use enough nutrients when you do make it.


No reason to do this unless youíre making a mead as the wort has more than enough nutrient for the yeast to be happy.

Originally posted by Unclerudy
And backsweeten with buckwheat honey also.


I guess you could do this, but only if the end product winds up too thin.
10/19/2012 6:06:05 AM

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bitbucket 2159:63
Originally posted by HornyDevil
Originally posted by Unclerudy
Make sure you use enough nutrients when you do make it.


No reason to do this unless youíre making a mead as the wort has more than enough nutrient for the yeast to be happy.

Where is the wort coming from?
10/19/2012 10:06:03 PM

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