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Old 02-14-2013, 02:45 AM   #1
SteveHeff
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Default Will yeast eat honey?

Is honey a convertible sugar? Or does it act like lactose where the yeast won't consume it?

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Old 02-14-2013, 02:49 AM   #2
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I'm going on a limb here, I want to say that yes, its fermentable. I am not 100% but I to the best of my knowledge it is. I hope somebody else can clarify for you.

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Old 02-14-2013, 02:49 AM   #3
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Yes, yeast will eat honey. That's where mead comes from!

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Old 02-14-2013, 02:55 AM   #4
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They'll eat it until they die from it.

Some carbonation calculators will rate it in mid 80% range for fermentability, but I've experienced much higher in my applications.

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Old 02-14-2013, 02:26 PM   #5
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yeast will eat the hell out of honey. i've gotten some champagne yeasts to fully attenuate an OG of 1.080 and above down to .996

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Old 02-14-2013, 02:29 PM   #6
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honey is something like 99% fermentable. it leaves very little behind, including flavor. adding honey, especially in the boil, results in virtually no discernible flavor contributions - it simply dries the beer out and adds alcohol.

if you want to get honey flavor in your beer add it after fermentation is done, use it as a priming sugar. or use honey malt.

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Old 02-14-2013, 02:42 PM   #7
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Quote:
Originally Posted by Bierliebhaber View Post
They'll eat it until they die from it.

Some carbonation calculators will rate it in mid 80% range for fermentability, but I've experienced much higher in my applications.
Quote:
Originally Posted by sweetcell View Post
honey is something like 99% fermentable. it leaves very little behind, including flavor. adding honey, especially in the boil, results in virtually no discernible flavor contributions - it simply dries the beer out and adds alcohol.
You both are correct depending on what you mean by % fermentable

Thus sugars in honey are 100% fermentable (glucose and fructose). Honey itself is rated around 75% to 80% sugar most of the rest being water with trace other chemicals that create the flavor. In terms of points of sugar, it adds about 35 to 38 points per pound gallon depending on the amount of residual water and the chart you are looking at. LME is typically listed about 37 points and DME at 42 with sugar being 45. iirc
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Old 02-14-2013, 04:49 PM   #8
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Honey will ferment out 85-90% These are the numbers you should use. Its pretty well understood if you go look around for some source.

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Old 02-14-2013, 04:59 PM   #9
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Quote:
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Honey will ferment out 85-90% These are the numbers you should use. Its pretty well understood if you go look around for some source.
If you use it for carbonating, though, I would go very conservative. In the 90-95% range. When I used to bottle, I followed the ratio for 85% and the batch was badly overcarbed. Still had slightly higher carbonation than expected with calculating for 90%.
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Old 02-14-2013, 05:02 PM   #10
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I used honey for the first time on my last batch. I added to my BK at flameout in hopes of retaining some of the flavor/aroma. I have seen several references to when to add honey so I figured I would start here. I could taste it in the pre-fermented wort. It is in the fermenter now and won't be bottled for another 4 weeks. I used a local wildflower honey that should have stronger flavors, but won't add any "sweetness" to the beer. I'll post after I bottle and condition a bit with the results. The next experiment will either be adding to secondary or at bottling.

If anybody has an opinion on leaving this brew in the primary for 5 weeks, let me know. I just had hernia repair surgery yesterday, so it gives me a good reason not to haul six gallons of beer, in a glass carboy, up a set of narrow stairs to bottle it for another 4 weeks. The beer is a milk stout, with the honey addition. I'll be working through my Imperial IPA to dull the pain until then.

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