this post was submitted on 15 May 2025
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Homebrewing - Beer, Mead, Wine, Cider
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We are heading into autumn, I'm thinking of going both a feijoa and a persimmon mead. I also have some honeys ready for mead; a Bochet (anout 12kg), another 35kg of clover honey, about 10kg of reject manuka from cleaning out the filters, and some 30kg of medium pasture (again from cleaning filters)
I currently have these meads going:
A fellow beekeeper!
TIL proper name for that thing when someone new to the art is being told to "boil your honey really well or mead will spoil"!
How are things done there on the other side of the world? Do you move your bees to fields with these flowers, or is it just arbitrary seasonal labeling that does not really mean you are really collecting that flower dominantly?
Would you want to try my bee sensors that listen to the bees every hour?
Rewarewa is a early bush/forest crop that we move the hives to, then they get moved off to Manuka
Flying hives into Manuka: https://www.youtube.com/watch?v=jE9yuSvimw0&ab_channel=SamS
I'm making this, again from waste honey. I would'nt subject good honey to this treatment
I was just thinking of caramelizing very small fraction of honey for flavor this year out of curiosity, but with my small production it will have to be good honey probably, I'm not at scale where waste appears yet. Although there is a risk to suddenly inhetit an empire from my neighbor.