Keepin' It Real Raw Fermented Honey
Fermented honey looks and tastes different than raw honey because it has both increased the moisture content and introduced yeast to the raw product. This allows the natural yeasts and enzymes (mostly put there by our hard-working bees) to start the fermentation process. Moisture and warmth kick-start fermentation. Most honey today is heat-treated – two main reasons for this are to stop fermentation and to be able to strain it. Fermented honey should be refrigerated to slow fermentation.
Fermented honey does not automatically become alcoholic. If the moisture content is higher, then honey turns into our delicious meads.
With a rich, sharp taste – and smell – fermented honey is soft and frothy in appearance but with an added kick to the tastebuds.
Fermented honey looks and tastes different than raw honey because it has both increased the moisture content and introduced yeast to the raw product. This allows the natural yeasts and enzymes (mostly put there by our hard-working bees) to start the fermentation process. Moisture and warmth kick-start fermentation. Most honey today is heat-treated – two main reasons for this are to stop fermentation and to be able to strain it. Fermented honey should be refrigerated to slow fermentation.
Fermented honey does not automatically become alcoholic. If the moisture content is higher, then honey turns into our delicious meads.
With a rich, sharp taste – and smell – fermented honey is soft and frothy in appearance but with an added kick to the tastebuds.
Fermented honey looks and tastes different than raw honey because it has both increased the moisture content and introduced yeast to the raw product. This allows the natural yeasts and enzymes (mostly put there by our hard-working bees) to start the fermentation process. Moisture and warmth kick-start fermentation. Most honey today is heat-treated – two main reasons for this are to stop fermentation and to be able to strain it. Fermented honey should be refrigerated to slow fermentation.
Fermented honey does not automatically become alcoholic. If the moisture content is higher, then honey turns into our delicious meads.
With a rich, sharp taste – and smell – fermented honey is soft and frothy in appearance but with an added kick to the tastebuds.