After a few years of making mead, I want to collect everything in one place. In general, the washed wax mead tends to have a strong hive flavor, and pure honey mead is light and doesn’t have that additional funky flavors… Some batches have gotten a “burnt popcorn” kind of flavor, which may or may not clear over time. But I’m starting to wonder if there’s anything I can do to improve the flavor of washed wax or whole hive mead:
Things to try:
- Pressing the comb to get the last honey out instead of just washing it.
- Washing the comb with cold water for a short time instead of overnight to reduce the additional off-flavors?
- Boiling the must to deactivate enzymes and kill off any other bacteria
- Pitching a minimal amount of sulphur to kill off any “bad” organisms but let the good yeasts survive, similar to the method for Cider.
External links to whole-hive mead:
General Mead links that I found useful: