honey already fermenting can it be used for mead?

[garlicbee]

got some honey left over from last yr- opened pail today and it has a fermenty smell- could it still be used for mead (assuming it is heated and pasturized first?)
thanks

 

[AndyinWA]

As a general rule, honey does not spoil and is one of the best "naturally preserved" foods on the planet. Of course, there is always a caveat. There ARE small amounts on natural yeasts in honey. If the honey had to much of a moisture content, it could ferment. This could be aggravated by leaving containers open as they will draw moisture from the air.

To specifically answer your question, if your yeast tastes spoiled (sour) then it may be partially fermented. The natural yeasts are of such a low tolerance that there is plenty of convertible sugars remaining. While I personally do not boil my honey prior to fermentation, that is an option. Regardless, my personal opinion is that any quality yeast strain will not have a problem gaining control of a must in which a natural yeast strain is present.

Hope that was not too long on an answer, let me know if you have any other questions.

Cheers

 

[magno]

I would guess that the honey hasn't fermented much, if at all. I'd heat the honey to ~180*F for 15 min to be safe, then cool, pitch and ferment as usual.

 

[TheBrewingMedic]

probably gonna lose a lot of flavor and aroma components heating that much, would cold crashing it also work? if they are just trying to knock out the wild yeast munching on it?

 

[Pumbaa]

got some honey left over from last yr- opened pail today and it has a fermenty smell- could it still be used for mead (assuming it is heated and pasturized first?)
thanks

sure but to be safe I'd look into these options
https://www.homebrewtalk.com/f30/stark-raven-mead-burnt-honey-mead-attempt-163268/

https://www.homebrewtalk.com/f30/medieval-burnt-mead-112163/

 

[TheBrewingMedic]

yeah making a bochet would take care of it all, good call Pumbaa

 

[Bhunter87]

I agree with the previous statement about just going with it. Like he said, any quality strain well started will have no problem at all overtaking a wild strain. No heating needed. Heck the wild yeast might be awesome. It would be cool to pull a little out and add water and nutrient and let the wildys go. Who knows, it might be incredible and you can harvest the yeast for large batches!

 

[garlicbee]

thanks for the replies!
great info

but basically it wont be making some weird kind of alcohol that would kill us?

will check into those links as well

 

[fatbloke]

I'd water a little bit down to the same ratio as a must, if it tastes ok, then you can either mix one up and pitch K1V for its killer factor, or go with the excellent bochet suggestion.

Either way, it'll be hit with a wine yeast that ferments the sugars to ethanol alcohol.....