tweake

Recipes 

honey is full of wild yeasts and once it sucks in moisture from the air they do start to ferment the honey. tho rather slowly.
sure heating honey will kill them, but commercial yeasts will dominate them rather quickly and wild yeasts will not do anything.

AZ_IPA

Recipes 

correct me if I'm wrong, tweake. But if someone does think wild yeasts are a concern; isn't a dose of campden for ~24-48 hours to knock out those wild yeasts still a better option than boiling honey?

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tweake

Recipes 

that would work to. only think that worries me a bit is the over all amount of campden getting added. eg before ferment, after ferment, at racking, next racking, at stabilizing, at bottling etc. just watch the overall total amount used.

imho the boiling of must stems from years ago before they had clean filtered honey and water wasn't all that safe to drink to start with.

lawpaw

Recipes 

Honey is fermentable by any yeast with enough water added, my point was how resistant honey is in its natural state.

My understanding is that honey has some wild yeast in it, but it is mostly dead or in completely dormancy because honey is so hygroscopic; honey will pull the water out of their cells killing them when they are active.

lawpaw

Recipes 

I mean mostly dead and what isn't dead is completely dormant.

bodhi86

Recipes 

I don't use any Camden, and the only chemical I use is the sterilizer ( potassium metebiblahblahblah) on the carboy because it's to big to try to boil sterilize. When I get a big enough pot I'll be100% chem free additive free ( cept for yeast nutrient, which one day I'll find the yeast superfood fruit that taste good with different meads)

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If you want to drink the best booze, your gonna have to make it yourself.
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AZ_IPA

Recipes 

You do know what campden is?

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tweake

Recipes 

its just dormant. we get fermentation in fully sealed containers now and then. ie no external yeast has come in with contact to air. if theres enough moisture wild yeasts will get going.


i usually use Sodium Metabisulphite for sterilizing as its cheaper and lessens the build up of the potassium from the campden.

bodhi86

Recipes 

you caught me there, apperently i do use the same stuff, justy not tablets, live and learn thanks for the info
but i dont it do my mead, just another thing id have to age out

__________________
If you want to drink the best booze, your gonna have to make it yourself.
Punk Ass Mead, "Rebellious by Nature"