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?


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

|improve this answer|||||
  • 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? – rondonctba Jul 13 '17 at 1:51
  • 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. – R.Coleman Jul 13 '17 at 1:55
  • 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. – rondonctba Jul 13 '17 at 2:01
  • Haha discard the ant, it's not needed for the mead. I think if you were to just get it as decrystallized as you can before using it, it will be easier o work with. I assume you'll be boiling it in the wort anyway, so that'll dissolve it. And for curiosity do you mind posting the recipe or a link to the one you were using? – R.Coleman Jul 13 '17 at 2:09
  • Well, 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 – rondonctba Jul 13 '17 at 2:20

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.