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Had to pick between raw and pasteurized honey for my first batch of mead
I was at the farmers market in Kelowna last weekend staring at two honey buckets for 20 minutes trying to decide if the wild yeasts in raw honey would ruin my first mead attempt. I ended up going with pasteurized because I was scared of off flavors, but now I'm wondering if I missed out on something more complex. Has anyone here started with raw honey and dealt with mold or weird smells?
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jadep413mo ago
Raw honey can make your mead taste like barnyard hay.
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sage_park63mo ago
A buddy of mine from Kamloops tried raw honey on his second batch and it ended up smelling like a wet dog rolled in hay. He let it sit for two months before bottling and said the taste mellowed out but never really lost that funky edge. He swears by pasteurized now for anything he wants to drink within a year. But I've also heard stories of people getting amazing floral notes with raw honey when they age it long enough. Did your batch turn out drinkable or did you get any weird smells early on?
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