BOCHET Caramelized Honey MEAD Not Burned — Caramelized!

摘要

You have always been told not to heat your honey. Don't hurt those enzymes and all the goodness the bees worked so hard to put in there by overheating it. Most people are comfortable with heating honey to 120°F to get the honey to flow and strain itso it can be bottled easier. Some even go to 160°F to pasteurize the honey. Some mead makers still boil their honey because they are concerned about the native yeast spoiling their mead while most modern meadmakers woudn't risk loosing all the aromaticsfrom their honey by heating it.