I was wondering how much adverse effect the process has on the fermentability of sugars in the honey.
I love the reddish hue, and the incredibly awesome smell (marshmallows and nuts!!) it gave
to my cider... but I'm just wondering.
Somewhere I've red that past a certain point (160 Celcius?), glucose starts to turn into polymeric caramels... and then to plain simple carbon, hence the burnt taste.
Let's compare our FG when they're done, shall we? :banana:
EDIT: Not 160.... around 210. Here's the link: http://www.food-info.net/uk/colour/caramel.htm