Hi all

A rough rule of thumb is to estimate the moisture content of honey at 20% so that it is 80% sugar by weight. If you have a recipe that call for 2 Kg sugar, about 2.5 Kg of honey will get you there. If you have a more precise measurement of the moisture in your honey, you can probably get closer.

However, rather than going by weight, I encourage folks to go by the starting gravity for the recipe and use whatever amount is needed to hit the starting gravity. That will give more-consistent results

leesbees said:

Hi all
I am new to home brew, I was wondering can you just replace the same amount of honey as sugar like where it says 3lb sugar just put in 3lb honey with yeast nutrient, I am looking for recipes that i can use from my allotment, I made some broad bean wine last year from C J Berry. worked out fine. got some barley i would like to try
Hope some one has the answer
Thanks
Lee

Click to expand...

Probably best if you tried the same, but then checked the must with a hydrometer.

Or what the hell, make up a half pint of water with, say, 4oz sugar, then do the same for the same amount of water and 4oz of honey. Let it cool to about 20C and then take a measurement. That'd give you a guide.

It'd demonstrate the differences, like when you compare table sugar i.e. sucrose and glucose/dextrose. The glucose is something like only 79% as sweet as sucrose and it's reflected if you make the syrup and test it......

Medsens number crunching usually isn't far of the mark. Of course, he also already alluded to the different moisture contents of different honeys. It shows why, if I make a gallon batch with one type of honey (using say, 3 and 1/2 lb in the gallon) I'll get one result, and a different one with a different honey but the same weight.

regards

fatbloke