It’s been a few years now that we’ve been making mead. And while we constantly add ridiculous adjuncts, one thing we have noticed is how the honey changes throughout the seasons. Honey is an enigmatic product. Comprised of around 200 distinct compounds, it is mostly carbohydrates, with some amino acids, antioxidants, vitamins and minerals, all stored in a low moisture environment.
Honey is processed from the juicy nectar of flowering plants. Made from sugars and complex carbohydrates, nectar is the reward for pollinators to help the exchange of genetic material between plants. Because plant nectar is so high in both moisture and carbohydrates bees must first process it, before it can be stored in the comb. Using their own salivary amylase, complex carbohydrates are broken down to simple sugars, glucose and fructose, in their “honey stomach”. It is then regurgitated multiple times between individuals to further break down the carbohydrates and to remove moisture. The final step of moisture removal is through evaporation, where bees will flap their wings at the honey, until it reaches about 12-15% water and is safe for storage.
One facet of honey we’ve noticed is just how much the flavour changes over the seasons. While the actual sugar content remains consistent, the perceived sweetness drastically changes. Depending on what plants are flowering, and the region; including soil type and pH, honey can drastically change in its organoleptic properties. We’ve all heard about Manuka honey, which has a more earthy, mineral flavour compared with an Orange Blossom honey, which is bright and sweet.
Last week we launched a couple new sparkling session meads, with Ginger and Lime, and Strawberry and Pomegranate. And while the adjuncts add a lot of flavour we noticed an interesting underlying quality between the too. Neither good nor bad, just interesting. But really the only way to tell would be for everyone to buy a carton of each and try them side by side for the sake of science. Make sure you DM Luke what you think too, he loves that.
Working Title Mead, it’s made from regurgitated nectar.
Bees
