Hi all,
Has anyone tried fermenting their mash with raw honey? I was reading about raw honey and it seems to have alot of qualities that look to be conducive to fermenting. Along with yeast here are some other properties, I copied from the web...
Antibacterial, Antimicrobial Properties from Enzymes in Raw Honey:
The main enzymes in honey are invertase (saccharase) diastase (amylase) which break down sugars and help digestion. The enzyme glucose oxidase produces the antibacterial, antimicrobial hydrogen peroxide, a well-known disinfectant.
Do you think raw honey could work in place of store bought yeast?
Fermenting with raw honey
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