I am proud of you Steve.dellab, welcome to the forum and what I did for my apple wine in the past was press my fruit, add a few pears for flavor. Took the juice and added sugar water to reach my s.g. then treat it like juice to ferment.
UBG you beat me to it. What is the ratio or do I simple use honey to raise my s.g.? Does it need to be warmed first? Is there a specific honey used? Like from distempered beesWhat would be the ratio when replacing sugar with honey. it can't be 1:1. is it?
Thanks. I'll start that soon. Another carboy. Whooo Hooo!I just posted an answer to this in another thread, but I will repeat that here.
Table sugar is pure 100% sugar.
Honey is not.
Honey consists for about 10% of water.
So the calculations in the metric system are easily done, but not so
in the hell of cups pounds and other prehistoric measurements.
Therefore I give you a simple rule: add about 10% more honey as you would add sugar.
That would compensate for the water contained in the honey.
Wether you should heat the honey or not is a matter of personal choice.
Heating can alter some flavors.
I personally never heat the honey.
I do dissolve it in some lukewarm water.
Honey contains soo much sugar that almost no bacteria or fungi can survive.
So from a sanitation point of view heating is not needed.