So, I bought a case (12 bottles) of “Karo Light Corn Syrup” in the middle of October, intending to use it all for holiday baking…I have 7 left. Thinking about making a mead-like beverage (corn syrup, water, yeast)…thoughts?
It doesn’t sound good to me on its own. Maybe it could be palatable with lots of fruit (maizomel anyone). Honey adds a lot of its own character. I don’t think I would welcome the sort of character that corn syrup would bring.
I wouldn’t expect to get much flavor out of it on its own. It’s just corn syrup (which is mostly flavorless) and a little vanilla and salt.
Oh lord no…
You would get something hot and flavorless I would assume, and BONE dry. If you wanted to blend with honey that is another story, back sweetened or keep as a dry mead. I would just start making jams and jelly with it.