I'm currently taking a breather from a similar pursuit, except that I am making my solution with honey! The only antibacterial property of honey is the fact that it's <18% water but when you add the water back into solution it ferments. . . . beautifully! Really, what honey lacks for fermenting are inherent tannins and other acids which are necessary to feed the yeasts (the sort of stuff grapes and barley are chock full of!) but throwing a handful of raisins and a few juiced lemons fixes that.
My beek mentor stopped by this morning and dropped off about a gallon of some dubious honey from a recent extraction that he believes is sugar water that his bees packed directly into the comb. And, maybe I'm a dumb city kid but this stuff, to all my senses, resembles nothing other than honey!
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
Drink your honey wine!
Date: 2009-06-28 01:58 am (UTC)I'm currently taking a breather from a similar pursuit, except that I am making my solution with honey! The only antibacterial property of honey is the fact that it's <18% water but when you add the water back into solution it ferments. . . . beautifully! Really, what honey lacks for fermenting are inherent tannins and other acids which are necessary to feed the yeasts (the sort of stuff grapes and barley are chock full of!) but throwing a handful of raisins and a few juiced lemons fixes that.
My beek mentor stopped by this morning and dropped off about a gallon of some dubious honey from a recent extraction that he believes is sugar water that his bees packed directly into the comb. And, maybe I'm a dumb city kid but this stuff, to all my senses, resembles nothing other than honey!