sibs
Member
hello i would like to know if u can use honey to bottle your beer ? if so how much honey would i need to used for it to be carbonated ?
ty in advance
ty in advance
I only use honey and it is very reliable...never a bottle bomb or non-carbed beer in over 50 batches. In young beers you will get a tiny and subtle aroma and flavor, but in bigger beers or aged beers you will get nothing.
The typical 2-2.5 vol carb would be 2 tablespoons to 3 tablespoons. That is 1 oz to 1.5 ounces or 42-63 grams. I used to do 3 tablespoons (63 grams) but it was all little too carbed and had that bite. I use 2 tablespoons with a fantastic carbonation for my pales and IPAs all the time. Hope this helps
I have to ask, since you didn't post it, what batch SIZE are you bottling there? Can't be 5 gallons since the numbers (honey amount to CO2 volumes goal) don't add up.
As mentioned, if you let it go too long, the honey flavor will mellow/smooth out to something you really can't detect. Which means you don't add flavors that way (with some brews).
IF you really want to add honey flavor, use honey malt.
DON'T heat the honey above 100-110F. When you do, the more delicate flavors and aromas evaporate. The higher you heat, the more you lose (less delicate are lost at higher temperatures). You'll quickly reach a point where you're blowing off all you would have gained.
ALWAYS weigh honey when you're using it. Volume measurements are nigh on useless. With good, digital, scales being so damned cheap these days, there's no excuse (IMO) for not having one to use.
BTW, adding honey to primary typically has all the flavors hidden by what's in the wort. You need to add a LOT of honey there in order to get much of a gain. More than a few pounds in my experience (for a ~5 gallon batch). Mead tastes like it does due to being (for traditional recipes) 100% honey for flavor, aroma, fermenting sugars, etc.
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