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-   -   No Heat Honey Layer (http://www.homebrewtalk.com/f30/no-heat-honey-layer-134921/)

digdan 09-02-2009 02:51 PM

No Heat Honey Layer
 
I traditionally do a no-heat, no-sulfite method when making mead, but this time I used 18lbs of honey, and it would not all dissolve into the water.

I have a one inch thick band at the bottom of my 6-gallon carboy of just honey.

Does anyone have experience on how that will affect fermentation?

casechopper 09-02-2009 04:04 PM

I have this now on a grapefruit version of JAOM that I'm making. I started it 4 days ago and the honey layer is getting slightly smaller every day.

I think the honey is very slowly mixing into the water layer as it's consumed by the yeast. I'm hoping that it will all mix with no problems. For now it is fermenting like crazy so I'm not too worried.

EDIT: just a note, this is a 1 gallon batch and I have ~3.5" of honey layer!

coax 09-02-2009 07:22 PM

Did you stir/aerate enough before pitching the yeast? I frequently make batches with 3.5-4.0 lbs/gal, but I don't put it into the carboy until 5-7 days, since it's a lot easier to deal with a stuck fermentation and other assorted problems if it's still in the bucket.

digdan 09-05-2009 05:17 PM

I put a stopper on the carboy and I roll and shake the thing until its opaque.


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