Boiling honey or not(Re: hist-brewing: mead)

Amy Tubbs sashamolotova at
Thu Sep 30 20:58:29 PDT 1999


I always use Montrechet yeast (I live in a rather warm climate), and I 
simmer my honey.  It has a nice flavor and clears very easily. I have some 
VERY clear bottles of mead in my fridge.

Boiling honey runs the risk of carmelizing it.
Just put it on low heat and let the tiny bubbles form on the bottom of the 
pan with a little steam rising from the top.  This will be good enough for 
pasturizing it if tended for approx. 1 hour. -- Amy

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