I mostly ignore Nicks ramblings but in this case there is just so much wrongness crammed into so little space that I will make an exception.Honey is essentially fructose, so it's a really expensive dextrose, as the yeast treat it as dextrose and pretty much turn it instantly into alcohol.
And the flavours that make honey taste like it does are largely stripped out during fermentation.
Well Nick you worked out how dumb the first reply was and deleted that pretty fastI think his drought will be nice with the honeyz, Mark.
Check out this link for "Wassa's Honey Porter". It's a winner with my mates and is easy to make.o.k. i think a little trail and error might be the go...im not worried about the costs.. i just want something that will taste good. im gonna go a drought with and once of cluster hops and some local honey i reckon...ill wack a kilo in there and test the alcohol content..see how i go...thanks for the reply fellas.
I have noticed that as well i wonder if anyone knows why anything brewed with honey gives kick arse hang overs , i had a search on google found some theories but no science behind any of them .My honey brewing experience is pretty limited (even more so than normal brewing ) but I would just say, be careful how much you drink in one go, 'cos they're nice and tasty but I always got a killer hangover of the ' please let my eyeballs out of the vice now ok?' variety. YMMV but something to keep in mind... Best of luck
I have noticed that as well i wonder if anyone knows why anything brewed with honey gives kick arse hang overs , i had a search on google found some theories but no science behind any of them .
I have a Mangrove Jacks nut brown ale sitting in the fermenter ready to bottle and was thinking I would like to add honey if possible to enhance the flavour, having not added any to the brew. I am going to try using the figures from this bulk priming document which somebody else posted, which gives some figures in grams of how much sugar to add to different size brews as well as adjustments in quantity depending on type of sugar used. It also discusses using honey as a primer, generally saying to increase recommended grams of sugar used by 50% when using honey. I have a squeeze pack "Pure Beechworth Honey" here which is 82% sugar. http://www.herveybayhomebrew.com/art14.pdfThat is some damn good advice MHB and the beeman..and the advice on using honey as the primer never even crossed my mind,thank you all.. Will definatley be taking all this onboard, good to get tips off people who know what there on about,thanks again to all those who replied and ill go easy on the hops to0 ...ill let you know if the hangover becomes an issue though it would take a bullet train to the face to stop me brewing and dinking beer...cheers :icon_cheers:
That's about right. The other part is water with a tiny amount of flavour compounds that are specific to the flowers it came from.I have a squeeze pack "Pure Beechworth Honey" here which is 82% sugar.