I recall that advice was not to let liquid feed ferment as it can lead to dysentry so imagine a large amount of fermented honey might lead to the same. Heating honey to 80C as someone else asked would increase HMF in the honey.
Yes but it gets rid of the alcohol and you can sell it as Bakers Honey. Doesn't @ericbeaumont get good money for his?
It's a fallacy that heating it like that, or in cooking "drives off the alcohol".
You only put a label " Fermented Honey".
Ah....I didn't know that so Finman's suggestion is the best.
Yes, 22/kg, but not the runny stinking foulness found in an old bucket.
Spam. Removed him
Come to London, Finman, and watch the eighth wonder of the world!
i have had exactly the same....people saying they prefer it because it shows it hasnt been pasteurised/heat treated
Not for that
or for anything else for that matter
Not just London - the world - perhaps Finland is a new export market for fermented honey ?
Sell it, Jeff! Sell it!
That's a customer who sent me that photo. It was a batch from last summer! Seen as nobody else complained, I can only assume they ate theirs quicker
Do you recall whether you measured water content?That's a customer who sent me that photo. It was a batch from last summer! Seen as nobody else complained, I can only assume they ate theirs quicker
