Can using too much honey kill the yeast. I read in a bread cookbook that sugar kills yeast. I assumed this was because ethanol kills yeast and by kills yeast meant more in a "bread won't fully rise" kind of way. Still, this got me thinking.
I'm making mead for the first time tomorrow. I got my recipe from an old Appalachian cookbook, but some of the measurements were a bit vague. I'm making half a gallon and plan to drink it fresh next week. Is around 6oz of honey too much? Too little? Does it matter from a technical standpoint? I'm also using an orange and a few raisins for yeast nutrients.
I'm making mead for the first time tomorrow. I got my recipe from an old Appalachian cookbook, but some of the measurements were a bit vague. I'm making half a gallon and plan to drink it fresh next week. Is around 6oz of honey too much? Too little? Does it matter from a technical standpoint? I'm also using an orange and a few raisins for yeast nutrients.
Last edited: