North American Fruit Explorers mailing list at ibiblio

["Steve N. Dulaney" <dulaney@wvi.com>]

Hello,

Mead is a possibility, but the wild yeast that has gotten a foothold may
not turn out a good tasting mead.  And introducing a real mead yeast may
or may not work since the wild yeast are so well established, the mead
yeast may not be able to get a foothold.  If you decide the try making
mead, I would suggest that you use the Vierka brand mead yeast.  It is a
fairly primitive strain and can compete well when there are other types
of yeast present.  It can also tolerate really high levels of alcohol.

Steve N. Dulaney

Ginda Fisher wrote:
> 
> 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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