Adding honey to second fermentation - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Adding honey to second fermentation

Reply
 
Thread Tools
Old 11-03-2009, 08:36 PM   #1
jonnyjonjon
Recipes 
 
Oct 2009
seattle
Posts: 10


Sooooo, i've racked a batch of cider, and at this point i'm considering throwing some honey in there and letting it go through another fermentation cycle. Just to kind of see what will happen and how it will taste.

two questions:
1. Will this work?

2. How much honey should i put in?

 
Reply With Quote
Old 11-03-2009, 08:43 PM   #2
jonnyjonjon
Recipes 
 
Oct 2009
seattle
Posts: 10

supplementary question:

1. Will this suck butt hole?

 
Reply With Quote
Old 11-03-2009, 08:44 PM   #3
EricCSU
Recipes 
 
Jun 2008
Austin, TX
Posts: 1,168
Liked 64 Times on 32 Posts


It will cause more fermentation. If that is what you mean by "work", then yes. You can put in as little or as much honey as you want.

What is your goal exactly?
__________________
Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
Hop Substitution Chart

 
Reply With Quote
Old 11-03-2009, 09:02 PM   #4
rsmith179
 
rsmith179's Avatar
Recipes 
 
Feb 2009
Cleveland, OH
Posts: 934
Liked 1 Times on 1 Posts


You'll definately get a second fermentation going... My concern would be the amount of honey added. If you're adding a few pounds of honey, you may need to let your batch condition for quite a while. Just look at mead makers; waiting 1-2 years for batches of mead to "cool down" enough to drink. Personally, I would go for a different type of sugar such as brown sugar if you're just looking to bump up the ABV%.
__________________
"Brewers enjoy working to make beer as much as drinking beer instead of working."
-Harold Rudolph

 
Reply With Quote
Old 11-03-2009, 10:16 PM   #5
jonnyjonjon
Recipes 
 
Oct 2009
seattle
Posts: 10

thanks guys

 
Reply With Quote
Old 11-04-2009, 02:27 AM   #6
Tusch
Recipes 
 
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts


I've added honey to several batches, loved the results. If you add enough to end up in >50% of the fermentables being honey, it technically is no longer a cider but an apple mead or cyser. And it won't greatly extend the aging process, true, if you give it 9 months to a year it will improve, but you don't have to.
__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Adding honey malt to honey wheat beer? BK_BREWERY Recipes/Ingredients 5 10-03-2009 02:56 PM
When adding honey... dmbnpj Beginners Beer Brewing Forum 29 09-26-2009 12:13 AM
adding honey/fermentation stopped? anlgp General Techniques 16 12-30-2008 02:43 PM
adding honey rjdunlap2 Beginners Beer Brewing Forum 4 07-30-2008 02:02 PM
Adding Honey daburke Beginners Beer Brewing Forum 9 01-27-2007 09:11 PM


Forum Jump