Need Advice

Does honey fermint slower than plain white table sugar (pwts)? If so how long does primary fermentation usuallly last. I would be very gratefull if somesome could help me with this.


I'm obviously a newby, so any tip,info, etc, would be great.

I dont think it does but there are many other factors that will make it
ferment slower such as what else was put in the primary. Did you use
yeast Nutrient, yeast Energizer, What was original SG., what type of
yeast you used. Thare are so many variables to this that you might want
to list what you did so that someone can pinpoint what is going on.
Welcome to the forum. We will be glad to help you out with any
questions you have but sometimes youll have to be a little more
specific.

Welcome and take a look through this info as it will help explain the process of making mead.
http://www.finevinewines.com/Introduction-to-making-mead.htm

rickjordan,


In my experience, honey is more difficult than sugar, especially in straight honey mead. I've found that honey with fruit (melomels) will fermentstronger because of the fruit that is added. I had never used a yeast starter until I made my first mead (high starting SG and hard to start). Since then, I've used a starter on every scratch wine I've made and had no problems.