North American Fruit Explorers mailing list at ibiblio

[Thomas Olenio <tolenio@sentex.net>]

You could heat the honey, make it workable, and kill any wild yeast by the
heating.

--
Southwest Ontario
Canada Hardiness Zone 6a
(similar to US zone 5)

On Sat, 5 Oct 2002, Steve N. Dulaney wrote:

> 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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