North American Fruit Explorers mailing list at ibiblio

[Ginda Fisher <ginda@concentric.net>]

You could try to make mead.

Ginda

On Thursday, October 3, 2002, at 04:50 PM, Raby, Brian {D204~Indianapolis} wrote:

> I guess my question is... can I do anything with some slightly fermented honey.  I have a couple of 5 gallon containers in the basement that had their seals popped by the fermenting honey.  Honey was all over the phone, a bit of a mess to clean up.  When I opened the containers up, only about an inch of two of the honey was liquid.  The rest had granulated.  Can it still be used besides overcoming the off-taste?
>
> Brian
> Sheridan, IN
>
> -----Original Message-----
> From: paul simon [mailto:paul.simon@tcs.wap.org]
> Sent: Thursday, October 03, 2002 3:43 PM
> To: nafex@lists.ibiblio.org
> Subject: Re: [NAFEX] grape jam success/creamed honey
>
>
> >Charlie, the whipped/creamed honey is crystalized first but inexpensive
> >uncooked honey will turn to a consistency similar to rock candy in a
> >short while. I'm sure whipping it would speed up the crystalization and
> >may be done in a commercial production. We just waited a while and
> >rushed it by storing it in the refrigerator when we got impatient.
> >It, like peanut butter will stay on your bread and you don't have to
> >tear the bread when you spread it. Creamed honey isn't  popular in this
> >part of the world but I have seen it in Canada. With our soft mushy
> >white bread it would be a boon to spreadability. It won't run down your
> >arm and require licking it off like liquid honey.  Our kids always had
> >clean arms after eating honey "samiches".
> >Doc Lisenby
> >Zone 6/7
> >
> Creamed honey is the result of the granulation of dextrose sugars
> into many few molecule units under controled conditions. In the
> joining of the dextrose crystals, a water molecule is released,
> increasing the water content. Fermentation of honey is the result of
> sugar tolerant yeasts upon levulose and dextrose producing alcohol
> and carbon dioxide. The alcohol is broken down into acetic acid  and
> water by bacteria. (Roy Grout - The Hive and the Honey
> Bee,  1960)
>
> This is what I could find out quickly from my sparse library.
> Probably updated data can be found on the web honey sites.
>
> The ratio of dextrose to levulose is what causes some kinds of honey
> to granulate readily ond others to never granulate. Clover honeys
> usually stay liquid, while lima bean, rape and cabbabe family honeys
> will granulate overnite. Heating 'raw' honey will inactivate the
> veasts and bacteria present, and I think they have flash heating
> which momentarily raise the honey temperature and cool it.
>
> I just checked come dextrose crystals (3 x 3x .25 inches) sitting in
> a ziploc bag on a shelf for a year which I pulled fron the top of a 5
> gallon bucket ten years old. Its still good and the honey is also.
>
> paul S. twix Balto an D.C. zone 6
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