So the chestnut honey developed Passion fruit aroma and the thyme honey developed Pear aroma. Both were the best out of these four.

I had issues with reductive aromas in the beginning but I added organic wine nutrients that cleaned up the aromas and the fermentation became healthy again.

My order of new honeys for the lab have just arrived to Helsinki from Spain and I'm waiting them to be delivered here to Turku.

I'll do a new post with the new honeys when I process them. I ordered exciting varietal honeys from Spain, because the Mediterranean environment allows bees to collect pollen from the plants that we don't have here in Nordics so they are very well worth to look into!

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