Fermented Honey: Mead and Honey Garlic
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Origin
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Description
Fermented honey preparations — mead (honey wine), fermented honey garlic, and honey lacto-fermentations — demonstrate the unique challenge of fermenting honey: its natural sugar concentration (80%+) and its antimicrobial compounds (hydrogen peroxide, propolis, low pH) create an environment hostile to most microorganisms. The fermentation of honey requires dilution to a fermentable sugar concentration (typically 20–25% for mead production) or specific organisms (wild yeasts on garlic and other vegetables are resistant to honey's antimicrobial environment).
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The Thread
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Flavour Context
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Pillars V — VII
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