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I mean mostly dead and what isn't dead is completely dormant.

Honey is fermentable by any yeast with enough water added, my point was how resistant honey is in its natural state. My understanding is that honey has some wild yeast in it, but it is mostly dead or in completely dormancy because honey is so hygroscopic; honey will pull the water out of their...

Yeast can't live or colonize in honey. If they are alive, very doubtful, they will be completely dormant and require several days if not weeks to wake up. It takes incredible care and special yeast to start fermentation even at a 1:1 honey water ratio.

I should add that I made an F-pack for my good wine, but it was still better before that addition. I think the watermelon flavor gets largely destroyed during fermentation, but can be brought back with a little sweetness and some more juice post fermentation.

I'm relying on the meadowfoam for vanilla, otherwise I'd probably add some. I like the idea of each of us adding our own special twist to the chocolate bochet or at least using different honey. I'll post my recipe when I finalize it.

Either is fine. Really depends on how much yeast and your gravity. If you do hydrate in a bowl, just use water or water + goferm for the first 15 minutes.

My only suggestion is to use only watermelon juice and to make sure it is a ripe juicy watermelon. You can just cube them and the yeast/booze will turn it all to juice. Makes reading gravity difficult though. Made two batches a watermelon wine this year using just juice. One is one of the...

No hotter than 100 degrees for me. Room temp mostly now.

I wouldn't go higher than 70. I'm doing a mead with 71v-1116 right now at 51 degrees. Normally right around 65 is good.

Fermentation produces heat so that the must probably fermented a few degrees warmer, but it can be a higher if fermented in a closed space or blanket.

It really depends on your yeast and fermentation management. With a good deal of fruit and a cool fermentation it could be good in 6 months. Too much time on the seeds, high fermentation temp, or using certain yeast could require more than a year.

For hundreds of years low alcohol beer was consumed by everyone (children included) as a source of food and hydration. Plain water wasn't safe back then in populated areas so it was a primary drink. Strong stout beers were originally used as a source of nutrition for breast feeding mothers...

I've scooped out crystalized honey with a knife and mixed it in water with a wooden spoon. I just put the container in warm water (less than 100 degrees) for a little bit to loosen it from the walls.

Don't feel the need to heat raw honey. I'm pretty sure we're all using raw honey. It's naturally anti-spoilage enough that you'll be fine mixing it cold if you inoculate it with good yeast within a couple days (do it right away though). Especially true if you SG is high. I disagree about...

Thanks for the info, that was exactly what I was wondering. Cooked apple sounds interesting with some real Carmel added in addition.

It's a raspberry Mel, .5 lb. added in primary, .6 lb. added in secondary.

Lol, there was a show pictures of your mead thread. Couldnt figure out how to delete my post here or the pics, only change text.

Cyser Dandelion honey Mesquite, raspberry, local, orange blossom, raspberry melomel, lavender honey in primary, buckwheat.

Nevermind, wrong thread.

I guess a 100% natural concentrate would be as good. I meant that I wanted to carmelized the sugars in the apple cider by boiling off the water until the solution was thick enough to truly carmelize. Might be best to start with concentrate and carmelize that. Looking for nothing but apple.