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Priming with Honey

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Ivan Lendl

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Anything i should be worried about? Ive got around about 1 Cup of clover honey in 2 cups of water im going to boil for 10 minutes then rack on top of and bottle a Pale Ale.

Let me know if i should be aware of anything weird about it...
 
I couldn't find that in the book.

Palmer says:

"Honey is difficult to prime with because there is no standard for concentration. The gravity of honey is different jar to jar. To use honey, you will need to dilute it and measure its gravity with a hydrometer."

I highly doubt using a cup will be a problem, but I swear I saw the half-cup reference very recently (I was thinking about it in response to another question).
 
yeah Palmer says to use 4.7 ounces and he says 4 ounces for corn sugar which is 3/4 cup I think but I didnt feel like weighing it i just filled a dry measuring cup almost to the top. After the 'spheres of hydration' dissolve the honey I might or might not take some out. according to midwest supply they say use 1 cup, BUT they also say to use 1 cup of mollases and when I did that it was way over carbed but mollases is totally different than honey so I dont know what to think. Palmer also says that honey is 80 percent fermentable and corn sugar is like 87 or some **** so i figure just a little more than corn sugar which brings me back to a little less than a cup.

Im just going with a little less than 1 cup.
and i will skim the proteins and bees eyelashes if it will help.
 
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