I'm stuck with half a gallon of honey, (6 pounds), and I don't have any inspiration to make a mead. I'm thinking about blending lots of honey into a Berliner style beer to make a decent sour Braggot. I'm referencing this, but open to ideas: http://www.homebrewtalk.com/lambic-sour-and-funky-mead-making-pt-1.html Any words of wisdom would be helpful.
Sounds interesting. The first idea that popped into my head was to ferment the honey with lacto and an ale strain, separate from the beer, to create a clean sour honey mead that could be used to blend with other beers, sours, and funks to explore a diversity of possibilities. But it is completely unexplored turf for me.
Update: 6# of honey into 3.2 gal of water should give me about a 1.065 mead. I pitched Wyeast 9097 Old Ale (Sacch Brett blend) into this honey and I'll look forward to blending this into some sours by early next year.
Probably a bit less. Keep in mind that the honey also adds some volume. (Unless you added water to the honey to reach 3.2 gallons total.)
It'll be 3.5, and then the trub will bring it back to just above 3 gal. I want to get a bomber racked off to top off or save for other projects down the road. Just Sacch and Brett for now. We'll see how it tastes in a few months.
