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7

Most micro organisms will not grow in honey due to it's low water activity rating of 0.6. Bacteria needs at least 0.91 and fungi needs .7 water activity to grow. The water activity of distilled water is exactly 1. Most honey should be fine for making mead without heating. You do need to be aware that if it starts to separate the water activity has ...


4

In the words of Dwight Schrute, "That's debatable. There are basically two schools of thought..." Some people swear that honey should never be heated, and others maintain that heating or chemical pasteurization is necessary. Regardless of your stance, it's undeniable that heating honey destroys it's aroma and flavor, so it's best to minimize the amount of ...


3

There are certain varietal honeys that can add a significant amount of flavor and aroma to a beer. Buckwheat honey in particular has a very strong flavor and aroma even after fermentation. There are certain wildflower and clover honeys that will also stand out. If you would like more honey character to come through you need to choose a varietal that is ...


3

In the quantities that honey is typically used, changing the variety of honey will have a slight effect on flavor and aroma, but little else. Strained honey or raw honey might add a slight haze from pollen, but honeycomb, wax, and anything else should settle out during primary or secondary. Ultrafiltered honey should have no effect on clarity. ...


3

People will tell you that bugs won't grow in raw honey, and they're right. The bad news is that they're still there and they'll grow just fine when you add water to make the must. (Let's remember people, there are bee parts in this stuff...) If you pitch well with a very large yeast population, it is possible to have a fine ferment and a fine mead because ...


2

I was going to point out that organisms that produce endospores, like Clostridium botulinum survive in honey, but then I remembered that you can not kill them by boiling. The spores could also be naturally present in anything you brew or preserve. This is why you should use a pressure cooker for canning non-acidic foods. I did a bit more research, and found ...


2

In my experience orange blossom honey adds a great citrus note and is much less "grassy" than clover honey. It goes great in Amber Ales.



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