They'll eat it until they die from it.
Some carbonation calculators will rate it in mid 80% range for fermentability, but I've experienced much higher in my applications.
honey is something like 99% fermentable. it leaves very little behind, including flavor. adding honey, especially in the boil, results in virtually no discernible flavor contributions - it simply dries the beer out and adds alcohol.
Honey will ferment out 85-90% These are the numbers you should use. Its pretty well understood if you go look around for some source.
I used honey for the first time on my last batch. I added to my BK at flameout in hopes of retaining some of the flavor/aroma. I have seen several references to when to add honey so I figured I would start here. I could taste it in the pre-fermented wort. It is in the fermenter now and won't be bottled for another 4 weeks. I used a local wildflower honey that should have stronger flavors, but won't add any "sweetness" to the beer. I'll post after I bottle and condition a bit with the results. The next experiment will either be adding to secondary or at bottling.
If anybody has an opinion on leaving this brew in the primary for 5 weeks, let me know. I just had hernia repair surgery yesterday, so it gives me a good reason not to haul six gallons of beer, in a glass carboy, up a set of narrow stairs to bottle it for another 4 weeks. The beer is a milk stout, with the honey addition. I'll be working through my Imperial IPA to dull the pain until then.
If you use it for carbonating, though, I would go very conservative. In the 90-95% range. When I used to bottle, I followed the ratio for 85% and the batch was badly overcarbed. Still had slightly higher carbonation than expected with calculating for 90%.
If you use it for carbonating, though, I would go very conservative. In the 90-95% range. When I used to bottle, I followed the ratio for 85% and the batch was badly overcarbed. Still had slightly higher carbonation than expected with calculating for 90%.
Also, depending on the amount of honey, it can take a while for fermented honey to mellow (i.e. many months). I once had a chart for the minimum aging required for different kinds of honey used for mead, but I can't find it at the moment.
What do you mean by mellowing out the flavor? I am hoping for a slight honey flavor/aroma, but not anything that is overly noticeable or distracting. I definitely don't want the honey sweetness.
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