Fermented honey

[mjb2287]

How will fermented honey, such as ginger honey affect mead fermentation? I have some ginger honey that I made and I wanted to see if it would ferment or if I would have to add extra raw honey in to have enough sugar content to actually make mead? Any advice or recommendations would be greatly appreciated.

 

[Kickass]

Can you describe your ginger honey process? Unless you’ve done something drastically outside the realm of combining ginger and honey, I’d venture to say it should ferment almost identical to an equivalent honey (mead) batch.

 

[JohnSand]

I haven't done a honey ferment. I do ferment vegetables for sauerkraut, which uses lactobacillus. That might sour your mead. If you're unsure I suggest a small test batch.

 

[DBhomebrew]

if I would have to add extra raw honey in to have enough sugar content to actually make mead?

Mix a hydrometer sized sample and see exactly what you've got?

 

[mjb2287]

I haven't done a honey ferment. I do ferment vegetables for sauerkraut, which uses lactobacillus. That might sour your mead. If you're unsure I suggest a small test batch.

Will do

 

[mjb2287]

Mix a hydrometer sized sample and see exactly what you've got?

See that is why I ask, because sometimes the best ideas are just out of reach lol

Can you describe your ginger honey process? Unless you’ve done something drastically outside the realm of combining ginger and honey, I’d venture to say it should ferment almost identical to an equivalent honey (mead) batch.

Peeled and chopped about a pound of ginger, mixed it in with 2.5 pounds of honey and let it ferment for about a month, burping it every few days to let the CO2 out.

 

[mjb2287]

Well if any one was wanting an update the final product ended up very tasty I ended up adding about 1.5 pounds of honey and ended up with about a 16%abv. I can post the whole process if anyone is interested

 

[Miraculix]

Well if any one was wanting an update the final product ended up very tasty I ended up adding about 1.5 pounds of honey and ended up with about a 16%abv. I can post the whole process if anyone is interested

Thanks for the update! That gives me an idea. One could use wild fermented honey as a "sauergut" to give some acid to the mead.