The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Bad honey????

Reply
 
LinkBack Thread Tools
Old 09-26-2008, 04:44 PM   #1
Chance9768
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: East Texas
Posts: 41
Default Bad honey????

I brought home some honey that we picked up from a road side stand yesterday. I thought the honey was a little thin looking to me, when I oppened up the lid(mason jar) the honey hissed at me like I had oppened up a beer. The honey has a slight bitter taste to it and after on hour on the counter with the lid back on it is thicker and full of bubbles. Does anyone know what the hell happened to this honey and do you think I should use it in mead or not.(I do have more honey but I hate the thought of throwing 6 pounds away)

__________________

Last edited by Chance9768; 09-26-2008 at 04:50 PM.
Chance9768 is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2008, 04:54 PM   #2
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,942
Liked 47 Times on 41 Posts
Likes Given: 6

Default

Welcome!
What's it taste like?

Chances are it's fine, but could have enough water in it to be fermenting a little bit. The other thing to think of, is temp. It's been in the upper 80's here lately, and that will thin honey down a bit by mid afternoon...it will also cause pressure build up in the jug.

__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2008, 05:06 PM   #3
Chance9768
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: East Texas
Posts: 41
Default

I has a slight bitter and yeasty taste to it. The honey had been sitting in th sun all day when I boutght it so I figgured that was why it was thin. But after sitting in the AC at the house all night it was still thin.... Recking it is fermenting a tad and if it is should I bring it up to 180f before I make my must?

__________________
Chance9768 is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2008, 05:10 PM   #4
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,942
Liked 47 Times on 41 Posts
Likes Given: 6

Default

I'd make a no-heat must from it. What ever flavors that are there are there, what ever bacteria or spores....Just think what greatness you may end up with....see how it comes out.
If you have a special brew planned, I'd get some fresh honey for it.

__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2008, 05:21 PM   #5
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 8,262
Liked 682 Times on 484 Posts
Likes Given: 1674

Default

If it's still thin after cooling down, it has a high water content. If it smells & tastes "yeasty" then it's got an active fermentation of some sort going on in it, which also attests to the high water content. I'd take it back & get a refund. Though you can always give it a shot & see what happens, maybe camden will nuke it & it'll work just fine. That's my 2 cents worth. Regards, GF.

__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2008, 05:52 PM   #6
will_cbe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 199
Liked 1 Times on 1 Posts

Default

Congratulations, you've found a spontaneous fermentation in honey. I'd listen to BK, because this is how people first learned about mead, beer, and wine. Just think where we'd be if everyone had decided to throw theirs out because it had "gone bad."

__________________

Will
www.comicsbyemail.com
Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
Drinking: Apfelwein
On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider

will_cbe is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2008, 05:58 PM   #7
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,942
Liked 47 Times on 41 Posts
Likes Given: 6

Default

Quote:
Originally Posted by will_cbe View Post
Just think where we'd be if everyone had decided to throw theirs out because it had "gone bad."
Sad and Sober!
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2008, 06:28 PM   #8
tooomanycolors
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 251
Liked 1 Times on 1 Posts

Default

haha,

I agree with the kahuna here, use it in a no heat must...granted you should never heat your honey. Just see what happens

__________________

Primary: Belgian Triple Braggot (6gallons), Lambic Braggot (6gallons), Habanero melomel(6gallons)

Secondary: Peach melomel (5 Gallons)

It seems like a FOX TV Show when a mead maker moves in with an AG brewer....They end up with **** like Lambic Braggot.
-BigKahuna

tooomanycolors is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2008, 07:19 PM   #9
Chance9768
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: East Texas
Posts: 41
Default

Good idea, I beleave I will just make up a gallon of must using this honey and water and a little nutrient and see what I get. (I'm sure that it is allready fermenting becouse after only a few hours it has presher on the lid of the mason jar).

__________________
Chance9768 is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2008, 07:23 PM   #10
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,230
Liked 452 Times on 359 Posts
Likes Given: 16

Default

This couldn't be an issue with Clostridium botulinum bacteria, commonly found in honey? The one that causes botulism?

__________________
ChshreCat is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
raw honey vs. heated honey??? jahdrummin Mead Forum 27 04-22-2011 05:35 PM
Blackseed Honey and Pine Honey at the Int'l Market? jkpq45 Mead Forum 0 10-08-2009 05:48 PM
Adding honey malt to honey wheat beer? BK_BREWERY Recipes/Ingredients 5 10-03-2009 02:56 PM
Clover Honey vs Regular Honey? bakersbrew Recipes/Ingredients 7 05-30-2009 01:25 AM
Honey Brown Ale not Honey Enough? efreem01 Bottling/Kegging 4 04-04-2007 05:50 PM