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A few weeks ago I made my first mead (actually a braggot). I ordered a 12 lb bucket of raw honey. To my surprise, when I opened it the honey inside was a creamy, almost foamy opaque white. It didn't seem to be crystalized, just 'whipped' in appearance.

After brewing and adding the honey, I got an unexpectedly high gravity reading. The must/wort looked stratified somewhat even after vigorous shaking and would settle into a dark, cloudy lower level and a lighter transparent amber layer on top. There was a fair amount of particles in suspension, some I think from the fermaid but also pollen and debris from the honey.

The gravity taken from the middle was off scale high (>1.135, probably around 1.160 or even 1.2) and the gravity from the very top was 1.127. I expected to get a gravity of 1.135 from Beersmith.

Is it possible that the white honey made an unusual contribution to gravity? Now weeks later my gravity is at 1.043 and I'm trying to figure out if it's done or if I have a stuck fermentation (using EC-1118).

EDIT: I should specify also that it was a 5 gallon batch along with 6 lbs of amber DME and hops.

A few weeks ago I made my first mead (actually a braggot). I ordered a 12 lb bucket of raw honey. To my surprise, when I opened it the honey inside was a creamy, almost foamy opaque white. It didn't seem to be crystalized, just 'whipped' in appearance.

After brewing and adding the honey, I got an unexpectedly high gravity reading. The must/wort looked stratified somewhat even after vigorous shaking and would settle into a dark, cloudy lower level and a lighter transparent amber layer on top. There was a fair amount of particles in suspension, some I think from the fermaid but also pollen and debris from the honey.

The gravity taken from the middle was off scale high (>1.135, probably around 1.160 or even 1.2) and the gravity from the very top was 1.127. I expected to get a gravity of 1.135 from Beersmith.

Is it possible that the white honey made an unusual contribution to gravity? Now weeks later my gravity is at 1.043 and I'm trying to figure out if it's done or if I have a stuck fermentation (using EC-1118).

A few weeks ago I made my first mead (actually a braggot). I ordered a 12 lb bucket of raw honey. To my surprise, when I opened it the honey inside was a creamy, almost foamy opaque white. It didn't seem to be crystalized, just 'whipped' in appearance.

After brewing and adding the honey, I got an unexpectedly high gravity reading. The must/wort looked stratified somewhat even after vigorous shaking and would settle into a dark, cloudy lower level and a lighter transparent amber layer on top. There was a fair amount of particles in suspension, some I think from the fermaid but also pollen and debris from the honey.

The gravity taken from the middle was off scale high (>1.135, probably around 1.160 or even 1.2) and the gravity from the very top was 1.127. I expected to get a gravity of 1.135 from Beersmith.

Is it possible that the white honey made an unusual contribution to gravity? Now weeks later my gravity is at 1.043 and I'm trying to figure out if it's done or if I have a stuck fermentation (using EC-1118).

EDIT: I should specify also that it was a 5 gallon batch along with 6 lbs of amber DME and hops.

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bk0
bk0
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  • 6
  • 10

Does white honey have greater effect on gravity?

A few weeks ago I made my first mead (actually a braggot). I ordered a 12 lb bucket of raw honey. To my surprise, when I opened it the honey inside was a creamy, almost foamy opaque white. It didn't seem to be crystalized, just 'whipped' in appearance.

After brewing and adding the honey, I got an unexpectedly high gravity reading. The must/wort looked stratified somewhat even after vigorous shaking and would settle into a dark, cloudy lower level and a lighter transparent amber layer on top. There was a fair amount of particles in suspension, some I think from the fermaid but also pollen and debris from the honey.

The gravity taken from the middle was off scale high (>1.135, probably around 1.160 or even 1.2) and the gravity from the very top was 1.127. I expected to get a gravity of 1.135 from Beersmith.

Is it possible that the white honey made an unusual contribution to gravity? Now weeks later my gravity is at 1.043 and I'm trying to figure out if it's done or if I have a stuck fermentation (using EC-1118).