mark young
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I am about to order and make up two 5 gallon batches of cider. one will be pear and the other likely a fruit blend. These will be my first shop bought kits as I usually go foraging and make wine/mead.
I was wondering if anyone has any opinions or experience with replacing the fermenting sugar with raw honey to add a certain "uniqueness" to what is otherwise a "standard" brew?
I am hoping to get a mead style infusion in there by doing this.
Instructions state 1kg sugar
I am aware that apparently in cooking that 1 cup of honey = 3/4 cup of sugar so that's easy a ratio to work out. Although fairly insignificant perhaps? as with my equipment I can add honey until desired potential alcohol content is reached.
I was wondering if anyone has any opinions or experience with replacing the fermenting sugar with raw honey to add a certain "uniqueness" to what is otherwise a "standard" brew?
I am hoping to get a mead style infusion in there by doing this.
Instructions state 1kg sugar
I am aware that apparently in cooking that 1 cup of honey = 3/4 cup of sugar so that's easy a ratio to work out. Although fairly insignificant perhaps? as with my equipment I can add honey until desired potential alcohol content is reached.
