I was recently given some homemade chokecherry honey syrup and frankly it's just not very good. The taste is just a bit weird for me. There is about 56 oz of the stuff and I thought it might make a good mead. Any thoughts about how to approach this since I have very little mead-making experience?
A little bit of it would be nice in a sweet mead. Moderate use of the stuff is the key though.
A touch of it in a sweeter style of stout would also work very well.
Don't worry about using it all at once...it should last for years and not go bad. The sourness of the stuff calls for balancing it with lots of sugar, so it's best used lightly in sweet things.
If you don't like it and don't use it, send it to me!!!