I have an extra five gallons of Blonde Ale, the same one I brewed with Code, fermented in the custom conicals as seen in a different thread. It's going into secondary. I'd like to try a little extra something for this batch. I've brewed this recipe twice before, and am willing to experiment due to my experience with it.
First, I'm wanting to try the old Mead-makers trick of using Buckwheat honey to give it some honey character in spite of fermentation. That is some strong honey. How much do you suppose is enough to juuuust barely give it a bit of honey character and that liiiitle touch of dryness?
Second, for this same batch I'm wanting to add some lemony goodness. I'm thinking about microwaving some lemon zest and then soaking it in maybe a cup or so of vodka for, say, a week. How much lemon zest do I need? I've heard the zest of two lemons... but that was during the boil.
Help me out, BNA!
