Wed, 02/03/2010 - 15:00 — Jim McGowan
So a friend brought me a pound of Svensk Honung and asked if I could make some "real Viking mead" out of it. The internet tells me whipped honey is basically just crystallized honey, so why not try warming it up to decrystallize it and throw it into the mix? Is there something I don't know about whipped honey that would make this impossible? Any advice would be appreciated. I like to cover all my bases before I go a-pillaging.
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Jimmy, as near as I can tell the only problem with using whipped honey in a mead would just be the premium cost that whipped honey typically charges over unwhipped.
Otherwise, I say go fer it.