Backsweeten with honey - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Backsweeten with honey

Reply
 
Thread Tools
Old 08-12-2012, 09:51 PM   #1
jabbathehut
Recipes 
 
Aug 2012
evansville, indiana
Posts: 1


I plan on back sweeting with honey. As long as I stabalize the wine and dissolve the honey in boiling water I should be fine? Is this correct?

 
Reply With Quote
Old 08-12-2012, 09:59 PM   #2
Honda88
Recipes 
 
Jan 2012
Pella, IA
Posts: 702
Liked 25 Times on 25 Posts


yep, I would leave it in a carboy for awhile after you add it just too be sure it doesnt start going again.

 
Reply With Quote
Old 08-14-2012, 04:26 PM   #3
brazedowl
Recipes 
 
Jul 2009
Fayetteville, NC
Posts: 866
Liked 41 Times on 31 Posts


Ouu... sounds yummy What kind of wine? I use honey when I make hot, mulled wine in the wintertime.

I'm just curious about the dissolving it boiling water... Is that just to aid in the dissolving?
__________________
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
______________________
"What senses do we lack that we cannot see or hear another world all around us?"

 
Reply With Quote
Old 08-14-2012, 04:34 PM   #4
mredge73
HBT_SUPPORTER.png
 
mredge73's Avatar
Recipes 
 
May 2011
La Porte, TX
Posts: 820
Liked 66 Times on 61 Posts


Do not boil the honey!
It will drive away all of the flavor/aroma; if you do that you might as well just use some cheap syrup.

Honey is fairly sterile in its concentrated from, nothing will grow in it until it is dissolved in water.
If I was you I would just heat the jar so it pours easy and just poor it directly into the must if this is what you plan to do.
Remember that fermentation will restart in the presence of yeast; once you add it your wine will no longer be stable.

 
Reply With Quote
Old 08-14-2012, 05:09 PM   #5
brazedowl
Recipes 
 
Jul 2009
Fayetteville, NC
Posts: 866
Liked 41 Times on 31 Posts


Thats what i was thinking exactly
__________________
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
______________________
"What senses do we lack that we cannot see or hear another world all around us?"

 
Reply With Quote
Old 08-14-2012, 11:51 PM   #6
irchowi
Recipes 
 
Jul 2012
Houston, TX
Posts: 84
Liked 5 Times on 4 Posts


If you're talking about honey from the grocery store that's in a bottle, then that's already pasteurize.

If you get raw honey from your local beekeeper then I will pasteurize it before using. Heat it without boiling seems to be the way to go.

 
Reply With Quote
Old 08-15-2012, 12:20 AM   #7
brazedowl
Recipes 
 
Jul 2009
Fayetteville, NC
Posts: 866
Liked 41 Times on 31 Posts


Don't think you even need to do that. Honey has long been used for its antibiotic properties and they have been identifying the specific compounds in honey that can make licking your wounds yummy!
__________________
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
______________________
"What senses do we lack that we cannot see or hear another world all around us?"

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First wine cloudy after stabilize and backsweeten Croakersoaker Winemaking Forum 1 06-06-2012 03:07 PM
Backsweeten Skeeter Pee with Honey? medusa1066 Winemaking Forum 9 05-07-2012 01:17 AM
Proper way to backsweeten? keving91982 Winemaking Forum 6 04-20-2011 02:32 PM
more than one way to stabilize before backsweeten? bkvail Winemaking Forum 3 12-10-2008 05:22 PM
Lactose Backsweeten petes Winemaking Forum 4 11-05-2008 06:48 AM


Forum Jump