Greetings, all...
I just made 2 batches of mead, and put them into primary. The first was a 3 gal batch of raspberry and tea mead, and second, a 1 gal batch of straight mead. Both had the same honey stock, which is a mystery honey acquired from friends when they moved to CA. It was partially crystaliized, and as I have done with previous honeys, I heated it to melt the crystals, mixed with the water called for in the recipe, and boiled to remove impurities. However, something has happened this time which I have not seen before. The honey re-crystalized in the primary fermenter once the must started to cool. There is now a thick layer of honey crystals at the bottom of the primary, which I did not notice until after I added the yeast. It happily started fermenting away, and is going strong. So.... How do I redisolve the honey crystals? Any ideas?
Thanks in advance for any pointers.
Dracus
I just made 2 batches of mead, and put them into primary. The first was a 3 gal batch of raspberry and tea mead, and second, a 1 gal batch of straight mead. Both had the same honey stock, which is a mystery honey acquired from friends when they moved to CA. It was partially crystaliized, and as I have done with previous honeys, I heated it to melt the crystals, mixed with the water called for in the recipe, and boiled to remove impurities. However, something has happened this time which I have not seen before. The honey re-crystalized in the primary fermenter once the must started to cool. There is now a thick layer of honey crystals at the bottom of the primary, which I did not notice until after I added the yeast. It happily started fermenting away, and is going strong. So.... How do I redisolve the honey crystals? Any ideas?
Thanks in advance for any pointers.
Dracus