Honey Varieties

Highest F:G ratio of any common variety (1.50–1.65). The dominant fructose content means most standard yeast strains will preferentially consume glucose and stall before finishing. Fructophilic strains are not optional here — they are required. On the positive side, acacia produces a delicate, floral mead with exceptional clarity and resists crystallisation almost indefinitely.

Produced only in a narrow window each spring from Ogeechee Tupelo trees in Florida and Georgia. Its F:G ratio (typically 1.54) is second only to acacia among commonly available varieties. Buttery, complex flavour with jasmine and cinnamon notes. Extremely expensive — treat it accordingly. Fructophilic yeast is non-negotiable.

One of the slowest-crystallising honeys after acacia and tupelo. Produced mainly in California. Its high fructose content (F:G ~1.40) warrants careful attention at the 1/3 sugar break, but unlike acacia it can be fermented successfully with robust non-fructophilic strains such as EC-1118.

The floral aromatics that make lavender honey distinctive are also the most fragile. Fermenting above 18°C (64°F) will drive them off, leaving a flat, generic mead. Keep fermentation temperatures low and consider a short, cool conditioning period. F:G ~1.38 puts it in the high-risk zone — watch the gravity closely around the 1/3 break.

The reference variety for meadmaking. Clover contributes more to honey production in the US than any other plant group. Its balanced F:G ratio (~1.10) means no special yeast selection is required, and its neutral flavour profile makes it ideal for learning the craft and for fruit or spice-forward melomels where the honey should stay in the background.

Wildflower is a catch-all term for honey from multiple undefined floral sources. This means every batch is different. F:G can range from clover-like (1.10) to lavender-like (1.35+) depending on what was in bloom. If sourcing from a new supplier, ask for a sugar analysis or treat it conservatively and monitor fermentation closely. Regionally distinctive character is its main selling point for traditional meads.

Produced in Florida, California, and Texas from citrus blossoms. One of the more forgiving varietals — its moderate F:G ratio (~1.20) causes no special fermentation challenges, and its gentle citrus note survives fermentation better than most floral honeys. A good entry point for traditional meads and works well in cysers.

A staple of Central and Eastern European meadmaking. Linden (also called lime blossom or tilleul) produces a honey with a distinctive minty-herbal character that complements spiced meads (metheglin) particularly well. F:G ~1.18 presents no fermentation challenges. Widely available from Polish and Czech honey importers.

One of the most prized honeys in the world, produced from the Sidr (jujube) tree in Yemen, Saudi Arabia, and Pakistan. Rich caramel and butterscotch notes with remarkable complexity. The high price point makes it more suitable for small-batch traditional meads where the honey character can shine. F:G ~1.25 causes no special challenges.

Heather honey (from Calluna vulgaris or Erica species) is thixotropic — it gels when still and liquifies when stirred, which makes extraction laborious and is why it commands a premium. The high protein content is the meadmaker's main challenge: it causes persistent haze that bentonite at pitching helps address. F:G typically ~1.00 (near-equal fructose and glucose), so no fructose stall risk. The protein also acts as a pH buffer, slightly raising must pH — reflected in the +0.10 phAdjust.

Despite having a high raw fructose percentage (~51%), buckwheat also has very high glucose (~47%), making it a high-total-sugar honey rather than a high-fructose-risk one. The F:G ratio (~1.10) is similar to clover. Its dark colour and strong molasses/earthy flavour dominate any mead it goes into — best used in bochet-style or dark melomels where that character is an asset. Requires extended aging.

A polarising variety — its bitter, tannic, mineral character is either the point or a problem depending on what you are making. Pairs exceptionally well with oak adjuncts and tannin-heavy fruits (sloe, blackcurrant). F:G ~1.05 (slightly glucose-dominant) means fast crystallisation but no fermentation risk. Needs 12+ months to integrate properly.

One of the few honeys where glucose exceeds fructose (F:G ~0.93), making it the fastest-crystallising common variety — it can solidify in the jar within days of extraction. Not traditionally associated with premium meadmaking, but it is cheap, abundant, and reliably available. Its strong flavour softens significantly with a cool, slow fermentation.

Manuka's antibacterial methylglyoxal (MGO) content — the property that makes it medicinally valuable — is also a yeast inhibitor. Standard strains may show a prolonged lag phase or sluggish fermentation. EC-1118 (Champagne yeast) is the most robust choice. Total sugar is lower than most blossom honeys (~72 g/100g vs ~80), so OG will be lower per kilogram than the potential figure might suggest. The medicinal, earthy character is distinctive but divisive in a mead.

Forest/honeydew honey is produced from the secretions of plant-sucking insects (aphids, scale insects) rather than directly from flower nectar. This gives it a dramatically different mineral and complex character compared to blossom honeys — think pine, malt, and forest floor rather than floral sweetness. Total sugar is lower (~70 g/100g), and the high ash and mineral content means the pH tends to run lower than blossom must. The 15 ppm YAN offset reflects its naturally elevated nitrogen content compared to blossom honey. Buffer with potassium bicarbonate if pH drops below 3.5.

Eucalyptus honey carries a pronounced herbal, almost medicinal character that can be polarising in a traditional mead but works well in a metheglin alongside complementary herbs. Like forest honey it tends to lower must pH due to its mineral content — monitor pH before pitching and buffer if needed. The 10 ppm YAN offset reflects slightly elevated natural nitrogen. Produced primarily in Australia, California, and Southern Europe.