The honey provided the sugar, the garlic provided other nutrients for the yeast, Nitrogen and uric acid ect, wild yeast which is almost everywhere was able to develop. hence the fermentation, refrigeration would have aided as would adding 1/4 tsp Potassium Metabisulphite. Now, place it is a jug add 3.5 quarts of water, affix an airlock and you have garlic mead.
Actually right here at Bee Source In the Bounty of the hive category under Home Brewing (A highly underused category) Ben Brewcat as well as Vance and others can give you information, recipe's, and technical data to help you get started...For those of you who make mead are there any sites you would recommend to someone who is interested in trying but has never brewed anything?
Probably a lactic acid fermentation like what happens with sauerkraut, not a yeast. Yes I have heard of the risk of botulism with oil curing garlic. I think the trick may be to salt the garlic first to set the conditions for the chosen fermentation organism to start and exclude the bad guys!Has anyone done this? My pint of cloves covered with honey is apparently fermenting! Never saw that coming! My honey is very low moisture and myst have drawn a lot of water out of the garlic. Anyone familiar with producing this? Thaanks.