I read that honey ferments almost completely. I have a recipe that calls for honey and want to know if I can just sub in a sugar instead. Does it really impart anything to the finished brew? Thanks!
(I tried the search function and couldn't find anything)
Generally, yes. If you post up the recipe, we'll give you a better answer for your specific question.
How much honey does it call for?
Sorry, I meant to post the recipe with my initial post, sorry.
3 lbs. White Wheat
2.50 lbs. 2-row Pale
2.50 lbs. Honey
.25 lbs. Honey Malt
.75 oz. Willamette 60 mins
.75 oz. Willamette 20 mins
.75 oz. Willamette 0 mins
That is nearly a quart of honey and a large percentage of the fermentables. I think that it would significantly change the outcome of the recipe.
I'd stick with the honey. While it ferments well it also leaves behind some other flavors. There is a reason people use honey for mead and not just sugar water.