Mead quality honey?

BonafideVermont · 2025-09-25T22:50:18-0400

Any bubbling frames from small hive infestation should be cleaned out by you not the bees. Never feed fermented honey to your bees.

When I make mead I heat the honey and water. Yeast dies in 10-15 minutes at 130F and within 2 minutes at 140F. This is far from boiling. To get honey and water to mix well, not to mention any spice added, prior to pouring into the carboy you are warming the entire contents anyway. Why stop at 120F when 130F kills yeast? Eliminate any possible poor yeast contamination in favor of pure champagne yeast when your mixture cools to 110F. Some activate yeast with small amount of sugar water, I just pitch it into the carboy when the mixture is the right temp and cooling.

crab414 · 2025-09-25T22:58:35-0400

Finally! A good answer. Thanks!

squarepeg · 2025-09-26T05:29:04-0400

Making Mead: Heat or No Heat?

Avoiding the use of heat when preparing mead must can help retain honey character that may be lost when heating is implemented. Learn why...

homebrewersassociation.org

squarepeg · 2025-09-26T12:59:13-0400

water content is a factor as well:

at what water content is honey anitmicrobial

laskdjn · 2025-09-27T20:10:45-0400

but how much of the floral content of the honey do you lose after 2 minutes at 130?

Roland · 2025-09-27T20:13:52-0400

To the best of my knowledge, which may be wrong, the "slime" from the small hive beetle contains their excrement.

Not always right, Roland

Mead quality honey?

BonafideVermont

crab414

squarepeg

Making Mead: Heat or No Heat?

squarepeg

laskdjn

Roland

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