How to Choose the Best Honey for Mead Making

Mead is an ancient beverage deeply connected to its primary ingredient: honey. Just as grape varieties shape the identity of wines, the type of honey used defines the flavour, aroma, and overall character of mead. Selecting the right honey can transform your mead into a one-of-a-kind creation, and South Africa’s diverse range of local honey varieties offers exceptional options for crafting unique and flavourful meads.

The Role of Honey in Mead

Honey is the foundation of mead, contributing 100% of its flavour profile and aromatic bouquet. While fermentation techniques, yeast, and aging can add layers of complexity, the honey you choose sets the stage. Different honeys carry distinct qualities, derived from the nectar of the flowers from which bees collect pollen. These variations are evident in their colour, ranging from light gold to dark amber, and in their taste, from floral and fruity to earthy and bold.

Choosing the Right Honey

South Africa boasts a wide variety of honey, each offering unique characteristics for mead-making. Here are some popular South African honey varieties and their traits:

• Acacia Honey: Light in colour and mild in flavour, acacia honey is an excellent choice for creating delicate, well-balanced meads. Its low crystallization rate makes it ideal for long-term storage and aging.
• Fynbos Honey: Harvested from the Cape Floral Kingdom, Fynbos honey is complex and floral, with variations depending on the season and location of the beehives. Its diverse flavours reflect the biodiversity of South Africa’s unique Fynbos biome.
• Buchu Honey: Infused with the aromatic essence of the indigenous Buchu plant, this honey is distinctly herbal and slightly minty, offering a bold and unique profile for adventurous mead makers.
• Orange Blossom Honey: Light and floral with a hint of citrus, this honey is perfectly balanced and a great choice for traditional meads.
• Aloe Honey: Pale and light in colour, aloe honey is rare and prized for its subtle, slightly herbal flavour. Its high water content makes it well-suited for creamed honey but can also produce delicate meads.
• Litchi Honey: Seasonal and highly sought-after, litchi honey is sweet and floral, with a delicate hint of rose. It creates meads with a smooth, fragrant profile.
• Wildflower Honey: A mix of nectar from various indigenous plants, wildflower honey varies in flavour depending on the season but typically produces rich, complex meads.
• Sunflower Honey: Golden and mild, sunflower honey is ideal for light and easy-drinking meads. Its subtle flavour ensures it won’t overpower other elements.
• Eucalyptus Honey (Bluegum): Strong and slightly medicinal, eucalyptus honey adds depth to meads, making it a good option for those looking for bold, distinctive flavours.

Raw vs. Processed Honey

For the best mead-making results, raw honey is often preferred. It retains natural enzymes, bee pollen, and nutrients that enhance fermentation and flavour. However, raw honey may contain impurities, so it’s essential to filter it carefully before use.

Processed honey, while easier to handle due to its smooth consistency, may lose some of its nuanced flavours through heating. To preserve the integrity of your mead, avoid overly processed or artificially blended honey.

Factors to Consider

1. Moisture Content: Honey with a moisture content above 18.6% is prone to fermentation, which can complicate storage and mead production. Always store honey in a well-sealed container to prevent it from absorbing excess moisture.
2. Geographic Origin: South Africa’s unique flora provides a rich array of nectar sources, from the Cape’s Fynbos to the orchards of Mpumalanga, ensuring diverse flavours in local honey.
3. Authenticity: Beware of adulterated honey mixed with syrups. Buying from reputable local beekeepers ensures purity and supports sustainable honey production.

Experimentation and Aging

The beauty of mead making lies in experimentation. Try pairing different honeys with specific styles of mead to see how their flavours evolve over time. For example, the floral complexity of Fynbos honey can create a layered traditional mead, while the herbal notes of Buchu honey can complement spiced or infused meads.

Mead also matures beautifully with age. While some meads can be enjoyed young, many benefit from aging for a year or more, allowing flavours to deepen and harmonize.

Support Local Beekeepers

Buying honey from local beekeepers not only ensures quality but also gives you access to unique, regional flavours that reflect South Africa’s rich biodiversity. Many beekeepers are happy to share insights about their honey and its origins, giving you a deeper connection to your mead-making ingredients.

Final Thoughts

Choosing the right honey is a crucial step in mead making. Whether you opt for the subtle sweetness of acacia honey or the bold flavours of Buchu or Fynbos honey, your selection will define the character of your mead. Embrace the diversity of South African honey, experiment with new flavours, and enjoy the art of crafting this timeless beverage. Start today using our Xperimental Mead Kit.