From September 1. I may start working in smaller/mid size brewery so I would like to know if there are only homebrewers.
Do you have some insights or tips from working in commercial brewerys?
And don’t get me wrong I will still make some homebrew but probably not beer - for few years I am making cider and want to try mead.
I will be making mead when I get honey. Now I am in contact with beekeeper and probably will get some bits of honey/wax mix residue from honey extraction (don’t know how to call it in English).
Is there any difference compared to only honey? I would dilute it to my liking and pitch yeast and nutrients.
No there shouldn’t be any big differences! The wax or other items should just drop out as you are fermenting, or will float to the top where they won’t be an issue if you rack it. I would try to removed any big chunks or any dead bees. Also your english was perfect! That’s what I would call it too.
Some beekeepers call it caps (in Czech) because it literally caps the honey in comb.
It is quite common way to make mead - it doesn’t have many uses so it is cheaper than honey.