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Old 03-07-2006, 05:00 PM   #1
cweston
 
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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.


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Old 03-07-2006, 10:18 PM   #2
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There's been quite a bit of discussion on this in the past. You might try a search if you haven't already.

From what I recall, the concensus was that it's hard to say how much to use, as it's not consistent like plain old sugar or DME.


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Old 03-07-2006, 11:02 PM   #3
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Plus honey is a slow fermenter it will take a long time to carb up.
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Old 03-08-2006, 01:05 AM   #4
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It'll take a long time and it won't contribute much if any noticeable character IMO. I'd go with corn sugar. Get the spiced flavor from the spices you add.

Personally, I'd leave honey out of a Wit altogether. Is this a grain or extract brew?
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Old 03-08-2006, 01:30 PM   #5
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Quote:
Originally Posted by Janx
It'll take a long time and it won't contribute much if any noticeable character IMO. I'd go with corn sugar. Get the spiced flavor from the spices you add.

Personally, I'd leave honey out of a Wit altogether. Is this a grain or extract brew?
Yes, I would, too. But this is mostly for SWMBO, and she thinks she'll like it better w/ honey.
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Old 03-08-2006, 02:01 PM   #6
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then put honey in the boil !!!


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