Yeah! I used to do that as well. Now I just use a sanitised food processor, pour or scoop out the honey, add water and blitz the hell out of it. Jars can just be rinsed/shaken with some of the brew water.....Yup, at most I put a jar of honey in a sink of warm water ( like malt extract) to help the flow but that's it, no heat, no harm
Unless you're making a bochet, no boiling honey.
bodhi86 said:If it took special strains of yeast to makemead it wouldn't be the oldest alcohol, I'm not saying yeast will be partying in there but once you ad nutrients and water you never know, even a little competition is too much for my liking
I don't use any Camden, and the only chemical I use is the sterilizer ( potassium metebiblahblahblah) on the carboy because it's to big to try to boil sterilize. When I get a big enough pot I'll be100% chem free additive free ( cept for yeast nutrient, which one day I'll find the yeast superfood fruit that taste good with different meads)
My understanding is that honey has some wild yeast in it, but it is mostly dead or in completely dormancy ..........
You do know what campden is?
You do know what campden is?
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