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Old 05-02-2010, 08:58 PM   #1
BigErn
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Mar 2010
Holland, Michigan
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What would be a good rule of thumb for replacing corn sugar in a recipie with honey. From what ive found 1 cup of sugar is about equal to 2/3 honey. Is that right?

I know honeys sugar content varies but I just dont like corn sugar and I have more honey than I know what to do with.
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Old 05-02-2010, 09:01 PM   #2
Fletch78
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Feb 2010
Athens GA
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Honey is ~75% sugar and it's all fermentable. Honey does vary slightly in the content though. The rule of thumb on Gotmead's calculator is 74% sugar content in honey. And so far, the meads I've made with their calculator have been spot-on the actual gravity of the must.

 
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Old 05-02-2010, 09:06 PM   #3
BigErn
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Excelet. Thank you very much.
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"The key to immortality is first living a life worth remembering."

Primary:
#1 Bells best brown clone
#2 Cranberry Cabernet Sauvignon.
#3 Empty
#4 Empty
#5 Empty
Secondary:
#1 Cherry mead
#2 2.5 year old mead
#3 Empty
#4 Empty
On Tap:
#1
#2
#3

 
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Old 05-02-2010, 09:12 PM   #4
Fletch78
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Feb 2010
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You can send me the honey with one of those flat-rate shipping boxes, I'll pay pal you the shipping cost. As long as you have more than you know what to do with...

 
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Old 05-02-2010, 09:49 PM   #5
BigErn
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Mar 2010
Holland, Michigan
Posts: 111

Well I already have a Mead, a Cyser, Two honey added beers with one more comming in a couple days... and I still have about 14lbs still laying around. Soon it will be Honey harvesting time again and I will have even more.
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#2 Cranberry Cabernet Sauvignon.
#3 Empty
#4 Empty
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Secondary:
#1 Cherry mead
#2 2.5 year old mead
#3 Empty
#4 Empty
On Tap:
#1
#2
#3

 
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