cweston
Well-Known Member
I'm doing a Wit soon, possibly with some clover honey in the boil.
I was thinking that priming with orange blossom honey might compliment the bitter orange peel flavor nicely. Any experience with honey as a priming sugar? My main question is how this might affect bottle-conditioning time, and whether this amount of honey (I'm figuring just under a cup) is actually enough to noticably affect the flavor.
I was thinking that priming with orange blossom honey might compliment the bitter orange peel flavor nicely. Any experience with honey as a priming sugar? My main question is how this might affect bottle-conditioning time, and whether this amount of honey (I'm figuring just under a cup) is actually enough to noticably affect the flavor.
