Re: wash from mead?

I doubt the residual sugar would be of any benefit.  Also, there is
something about honey that makes it much harder and slower to ferment than
sugar.  I wouldn't bother trying to push it high, and not go over 12%.
Otherwise, it may take a very long time to ferment and clear (we could be
talking a year here).

LG

>Has anybody made a wash from mead to make a distillate from honey?  I am
>trying to determine how much honey to use to get the most alcohol with no
>residual sugar.  I am using champagne yeast, so I figure I should be able to
>get somewhere in the mid-to-high teens, percentage-wise.  Any advice?  I am
>guessing residual honey is a waste, but does anyone know if it might add to
>the flavor of the distillate (I am guessing not, but maybe I'm wrong).
>Thanks.
>
>Vic