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Old 09-26-2008, 04:44 PM   #1
Chance9768
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I brought home some honey that we picked up from a road side stand yesterday. I thought the honey was a little thin looking to me, when I oppened up the lid(mason jar) the honey hissed at me like I had oppened up a beer. The honey has a slight bitter taste to it and after on hour on the counter with the lid back on it is thicker and full of bubbles. Does anyone know what the hell happened to this honey and do you think I should use it in mead or not.(I do have more honey but I hate the thought of throwing 6 pounds away)


 
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Old 09-26-2008, 04:54 PM   #2
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Welcome!
What's it taste like?

Chances are it's fine, but could have enough water in it to be fermenting a little bit. The other thing to think of, is temp. It's been in the upper 80's here lately, and that will thin honey down a bit by mid afternoon...it will also cause pressure build up in the jug.
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Old 09-26-2008, 05:06 PM   #3
Chance9768
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I has a slight bitter and yeasty taste to it. The honey had been sitting in th sun all day when I boutght it so I figgured that was why it was thin. But after sitting in the AC at the house all night it was still thin.... Recking it is fermenting a tad and if it is should I bring it up to 180f before I make my must?

 
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Old 09-26-2008, 05:10 PM   #4
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I'd make a no-heat must from it. What ever flavors that are there are there, what ever bacteria or spores....Just think what greatness you may end up with....see how it comes out.
If you have a special brew planned, I'd get some fresh honey for it.
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Old 09-26-2008, 05:21 PM   #5
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If it's still thin after cooling down, it has a high water content. If it smells & tastes "yeasty" then it's got an active fermentation of some sort going on in it, which also attests to the high water content. I'd take it back & get a refund. Though you can always give it a shot & see what happens, maybe camden will nuke it & it'll work just fine. That's my 2 cents worth. Regards, GF.

 
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Old 09-26-2008, 05:52 PM   #6
will_cbe
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Congratulations, you've found a spontaneous fermentation in honey. I'd listen to BK, because this is how people first learned about mead, beer, and wine. Just think where we'd be if everyone had decided to throw theirs out because it had "gone bad."
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Old 09-26-2008, 05:58 PM   #7
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Quote:
Originally Posted by will_cbe View Post
Just think where we'd be if everyone had decided to throw theirs out because it had "gone bad."
Sad and Sober!
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Old 09-26-2008, 06:28 PM   #8
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haha,

I agree with the kahuna here, use it in a no heat must...granted you should never heat your honey. Just see what happens
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Old 09-26-2008, 07:19 PM   #9
Chance9768
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Good idea, I beleave I will just make up a gallon of must using this honey and water and a little nutrient and see what I get. (I'm sure that it is allready fermenting becouse after only a few hours it has presher on the lid of the mason jar).

 
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Old 09-26-2008, 07:23 PM   #10
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This couldn't be an issue with Clostridium botulinum bacteria, commonly found in honey? The one that causes botulism?

 
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