alternatives to pasteurizing honey?

[Elfmaze]

I have a gallon of cider sitting in a just with campden that was set up last night. I didn't have the honey yet so it didn't get added at the same time. Usually when i add brown sugar to my Ciders after fermentation has started i will just boil the sugar cool and add.

With the honey i hear it dulls the flavors and aroma to boil. Is there another option for me?

I'm making a cyser.

 

[hightest]

Yes, just mix-in the honey directly with the cider. It takes a bit more effort, but there's no need to pasteurize it before using it.

 

[MikeRLynch]

+1, practically nothing lives in honey anyway, so adding it directly isnt a problem. You may find that heating up a liter or two of water and adding the honey to that makes it a lot thinner and easier to work with, no globs that you have to mix in. That's how I usually do my meads, I heat up just enough water to just hot enough to dissolve the honey, then top up with water in the carboy. Much easier.

 

[Nurmey]

What they said above. Honey is naturally antibacterial. So much so that it is used on open wounds in herbal medicine.

 

[Elfmaze]

Got everything mixed in. Came out to 1.114 OG. pitching yeast today!

 

[BigKahuna]

+1, practically nothing lives in honey anyway, so adding it directly isnt a problem.

Useful information...especially when you decide to add 3 # of honey to a Kolsch after about 2 or 3 days.