Honey Locator

An article on mead in the latest issue of Winemaker magazine states: "There are several bulk honey suppliers that are good sources of honey; the National Honey Board keeps a list of them. (Go to www.honeylocator.com to search the NHB database. The site also lists beekeeping associations by state.)" I read a different article that said that lighter honeys, such as orange blossom, should be added to the secondary fermenter, rather than to the primary, in order to preserve their delicate aromas. Is the author simply telling the reader that the boiling process is too vigorous for the lighter honeys, or is there something different about fermentation in the secondary fermenter? I would think that the yeast would do the same things to the honey that is added to the secondary that it would have done to that honey in the primary. I've noticed that fruit extracts are often added to beer in the secondary. Won't the extracts suffer the same fate in the primary that they would in the secondary? I'm confused. Same yeast, same temperature (for the most part), what's different? Thanks. John Longballa _________________________________________________________________ Protect your PC - get McAfee.com VirusScan Online http://clinic.mcafee.com/clinic/ibuy/campaign.asp?cid=3963