I've been making mead for while and have spotted some spots of crystallized honey occasionally. Today I started another one and realized that I got ~1kg of crystallized honey (16.66....% of total). I tasted it and have found no off flavor. Is there any risk?
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1 Answer
I'm not quite an expert on beer making, but I have made honey ales a few times and was a beekeeper for about 8 years, so I have some honey knowledge. The crystallized honey is no different from normal honey. You can decrystallize it by suspending its container in warm water. This should make it a normal honey texture again, and it
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I did put the bottles inside warm water, I noticed they became more fluid, but nothing like the "usual" honey. Could this be related to honey quality? Commented Jul 13, 2017 at 1:51
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It's possible. How long did you leave it in how warm of water? Also what kind of honey is it? If it's pure honey it should be fine either way; the stuff never goes bad. Commented Jul 13, 2017 at 1:55
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1 hour at 40~45 C. The label says its pure (wild honey literal translation). I believe it is, I found an small ant in one of the bottles haha. Commented Jul 13, 2017 at 2:01
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1Well, I never boil. The recipe is: 6kg of honey, 20l of water and 1.5l of Yeast starter (montrachet). OG 17.5 brix at 26 C. Will use SNA from here Commented Jul 13, 2017 at 2:20
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1Alright. If you never bring the mixture to a boil I recommend trying to dissolve the crystals in water separately, then re-adding it. Perhaps separate the crystalline bits of honey from the others and dissolve them in a liter or two of the water then adding it in. The crystals are totally safe, but having the honey nicely dissolved will only make for a better brew. Commented Jul 13, 2017 at 2:50