In a message dated 12/31/01 4:43:44 PM Central Standard Time,
> sulfited and natural batches tasted identical by my palate and those of my
> taste-testers, and did have more of the delicate nuances of the original
> blackberry honey (more noticeable in the 3-4#/gallon) but less mouth-feel
> (the impression of being "thinner" than the boiled [ideas why?]).
Guesswork: You may have very light carmelization of some of the
honey in the boiled version, which might give more mouthfeel.
Real Answer: Damfino. 8-)
BTW, what yeast do you use for meads NOW?
Knowledge is never wasted, nor is the time to acquire it.