When/How to Add Honey

[Steveruch]

It also depends on which honey you use: buckwheat honey is WAY different from clover honey.

 

[Apimyces]

Not a scientific experiment, however, I was given 3 barrels (55 gallon drums) of honey that are over 20 years old. The barrels are food grade and were sealed during their storage. Kept in an insulated, but not climate controlled warehouse in the central valley.
Still taste like honey.
I have been using it in mead and beer without any attempt to disinfect/pasturize and have not had the slightest hint of infection. And I mean NO attempt to sanitize, I'm literally just adding it to tap water.

Like I said, not scientific, or proof of anything. Just my own experience. However, I imagine you will not find many better examples of throwing caution to the wind and using honey that has a higher likelyhood of infection or spoilage and I have still have ZERO contamination issues (I do sanitize my fermentation vessels).

Honey degradation is not purely about spoilage by micro-organisms, which are a threat if the honey is exposed to moisture. Heat and sunlight are the main sources of HMF production, and will turn a honey darker and darker. It can become improper to consumer without looking "funny".

I made a honey porter this past winter (5 gal + 1lb honey) and added the honey at the beginning of the boil. I won't do that again - when I make it next time I'll add with maybe 5-10 mins left in the boil. I didn't get much of a honey flavor at all.

Fermentation greatly influences the taste of the ingredients, like honey in mead and grapes in wine. If you want raw honey flavor, then it must be added post-fermentation. While if you want more mead-y fermented honey flavors, it must be put earlier.