tag:blogger.com,1999:blog-7406628831189172999.post6801070881220744576..comments2024-03-20T02:08:41.319-07:00Comments on Ryan Brews: Buckwheat Braggot First TastingRyanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7406628831189172999.post-75276871767317236962009-07-03T20:36:45.979-07:002009-07-03T20:36:45.979-07:00The actual grain? - no, theres not much nuttiness ...The actual grain? - no, theres not much nuttiness left, although like you say the honey is very powerfully flavored so it may be overpowering the flavor from the grains<br /><br />But, the fermented taste is much more subtle than the honey, I really really like this braggot, in fact Im planning another larger batch soon so I can drink what Ive got<br /><br />For a melomel I like K1V1116, is a very fast fermentor, and produces some esters that enhance fruit flavors, I use it in a sour cherry melomel I make that my gf lovesRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-3668802491489065252009-07-02T15:51:53.253-07:002009-07-02T15:51:53.253-07:00So you don't think the buckwheat came through ...So you don't think the buckwheat came through that much? I've made truffles with that honey and it's some powerfully flavorful stuff. I've got a pyment/melomel in the works. What's your favorite yeast for a fruit mead?Danhttps://www.blogger.com/profile/09837613895390894276noreply@blogger.com