I was given 18 pounds of carrot blossom honey as a gift recently. Anyone have any experience with that? It has a vegetal aroma to it, but tastes kind of like candied carrots like you might have during the holidays. Anyone used this type of honey before? If so, what did you make and how did it turn out? Did the honey continue to express itself or did it get lost?
In 2008 I won some at the KROC club raffle during GABF. I used it on the first mead I ever made. I made a simple Dry mead and it is still my favorite. Has more of a spicy flavor and aroma. What I smelled and tasted in the raw product was not lost in the finish. I wish I could find more Carrot Blossom Honey.
Hurry up and make it! Thanksgiving and Christmas are right around the corner. Think full belly, football game, recliner, friends, family, and a big fat carrot blossum mead. That would probably be rather pleasant, i presume.
I did end up making it the other day. I made a 3 gallon batch with 12 pounds of honey. I decided to save the other six for something else. But to add a twist to it, I took 4 pounds of organic raisins and boild the raisins in the water I would use for the mead. Allowed it to cool and then mixed the honey in, aerated and pitched the yeast. I am hoping that those dark fruit notes from the raisins mixed with the spiciness of the honey will be nice and tasty. We will see!
