Grinder12000
Well-Known Member
Yea - I did a search - got like 300 results with honey.
Perhaps make a sticky?
Perhaps make a sticky?
I listened to the latest "braggot" episode of the session, and if you have complex difficult sugars to ferment, you add the honey after the primary fermentation has begun or even run it's course. The sugar in honey is easily fermented, so if you add it in the boil, your "beer" will just turn out quite a bit dryer. I brew a honey amber and add 1# during the boil, and then 3#'s into the secondary when racking (10 Gal batch). Works like a charm!
The sugar in honey is easily fermented,
This is in DIRECT CONTRAST to everything that I know, and or have ever read. Honey is EXTREMELY difficult to ferment, hence the reason that many Mead makers have mead in Primary for months and months before even racking to secondary.
I will say that in the case of a braggot, Honey fermentation is greatly assisted by the presence of the nutrients that the grain bring to the party, but I still would never call honey Easily Fermentable.
This is in DIRECT CONTRAST to everything that I know, and or have ever read. Honey is EXTREMELY difficult to ferment, hence the reason that many Mead makers have mead in Primary for months and months before even racking to secondary.
I will say that in the case of a braggot, Honey fermentation is greatly assisted by the presence of the nutrients that the grain bring to the party, but I still would never call honey Easily Fermentable.
I think the sugars in the honey are 100% fermentable and there for you will get a very dry mead if you do not exceed the alcohol tolerance of the yeast.
If you are perceiving a "Sweet" flavor from adding Honey, it is either exceeding the Alcohol Tolerance of your yeast, and thus will not bottle carb, or you are getting what I call Mental Sweet. I've long hypothesized that the flavor and aroma of honey tell your brain "SWEET!" and your tongue can't convince it otherwise.You are correct, I should have said "some" of the sugars in honey are easier to ferment. Not all are, this is why you have residual sweetness as well as aroma from adding honey to the secondary instead of to the boil.
Same deal. You'll eliminating all flavor and aroma of the maple syrup when you boil it too much. Last 10 or so minutes of the boil sounds appropriate.
really, no that's way way too much heat.
do something for me.. anyone that really wonders how much this effects honey. Go home, boil a cup of honey cool it down and then taste it side by side a non-boiled cup. Now imagine if it's fermented on top of this. This will end these threads.
See posts #4 and #22 in this thread. Pasteurization is unnecessary.How do you recommend honey be pasteurized if, as you say, people should "STOP HEATING HONEY!!!!!!!!!!"?
See posts #4 and #22 in this thread. Pasteurization is unnecessary.
So, even raw honey doesn't need to be pasteurized? I'm just wondering because why would the company put a sticker on the honey marking it raw seperately from the other honey if it doesn't make a difference?
Ugh, why flameout? That still overheats your honey. Chill first, down to at least 130F or lower, then add honey. And yes, honey ferments very easily in wort. Oh, and honey can easily go bad, depending upon storage conditions and particulars.
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