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Old 01-15-2010, 04:44 PM   #1
kidsmakeyoucrazy
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Default Add honey after 4 days of fermentation?

I've got an Irish Red in the fermenter now that's been there for 4 days. I was thinking of taking a pound of honey, disolving in 1/2 pint of water or so, heating it to 170 and dumping it in after it cools back. I'm looking to get a honey aroma and a boost in ABV.

Any problems with doing this?

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Old 01-15-2010, 04:51 PM   #2
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NOt sure. I've made mead in the past and I had to boil the honey water mixture and skim off a lot of what I would consider hot break, as required in the mead recipe. Perhaps some others here can lend some advice.

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Old 01-15-2010, 05:50 PM   #3
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If you're going for the aroma I wouldn't heat the honey up. Meadmakers say that heating honey gets rid of all the aroma. I wouldn't be worried about contamination from unheated honey. Maybe boiling the water ahead of time would be worthwhile though.

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Old 01-15-2010, 07:33 PM   #4
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You won't get much aroma regardless. A little honey malt does a much better job.

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Old 01-15-2010, 09:56 PM   #5
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Quote:
Originally Posted by david_42 View Post
You won't get much aroma regardless. A little honey malt does a much better job.
^ this. And honey will dry out your beer, as well as up the ABV.
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Old 01-16-2010, 12:46 AM   #6
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Thanks. Not sure I want to dry it out. I'll just let it be then.

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