i've got some honey extracted from frames brought in from dead out colonies. it's mostly capped stores that were left for wintering last year along with some of this year's not quite ripened nectar.
the water content is 19.4% so i won't be selling any as table honey, but would rather turn it into a mead batch.
the honey is happy at 19.4 and not trying to ferment. there is a lot of pollen in this honey as many of the frames had beebread on them as well.
i'm guessing there are alot of wild natural yeasts in this honey. my concern is that those wild yeasts may dominate the fermentation, and from what i have read can adversely affect the flavor of the mead.
can anyone recommend a particular yeast that is good at overpowering the wild yeasts?