Avid beer brewer here. A better method for getting that flavor in the Meade is to use toasted oak, or other woods commonly used to add the “oaked” flavors. Once the fermentation has stopped, transfer to another vessel and add the oak and let it age for a few weeks on the toasted wood chunks.I was wondering if anyone ever smoked honey. I got a food stand at a local market and was talking with the guy who makes mead here about doing a smoked flavored mead.
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