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-   -   Sweetening with honey? (http://www.homebrewtalk.com/f25/sweetening-honey-358599/)

Nwa-brewing 10-03-2012 10:01 PM

Sweetening with honey?
 
After reading several recipes I have noticed people are sweetening with honey instead of sugar, wouldn't this make it meadish?

Nwa-brewing 10-04-2012 01:32 AM

Anybody?

Yooper 10-04-2012 01:40 AM

I don't sweeten my wines (I like them dry) but I use honey in one of my recipes (crabapple wine) on the forum. It really smooths out the flavors, while the sugars are fermented out.

It doesn't make the wine taste like mead, though. I mean, there are lots of sugars we use in wine- those from the fruits themselves, table sugar, raisins, honey, etc. Most sugars ferment out completely, and leave just a little body (raisins) or alcohol behind (simple sugars). For a flavor impact, you have to add a large amount.

Honey brings great things to beer, wine, mead, and cider. It's not either/or.

Nwa-brewing 10-04-2012 01:45 AM

Quote:

Originally Posted by Yooper
I don't sweeten my wines (I like them dry) but I use honey in one of my recipes (crabapple wine) on the forum. It really smooths out the flavors, while the sugars are fermented out.

It doesn't make the wine taste like mead, though. I mean, there are lots of sugars we use in wine- those from the fruits themselves, table sugar, raisins, honey, etc. Most sugars ferment out completely, and leave just a little body (raisins) or alcohol behind (simple sugars). For a flavor impact, you have to add a large amount.

Honey brings great things to beer, wine, mead, and cider. It's not either/or.

Thank you! I am going to be trying that recipe soon, getting the crabapples tomorrow! I like semisweets a little towards the dry side myself. Going to have to play around some I see!

Nwa-brewing 10-26-2012 12:57 AM

When you have fermentation going using honey is it normal for there to be like a skin kinda look at the surface?


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