Thread: Fermented Honey
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Old 11-25-2011, 09:49 PM   #7
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Here is a similar question posted forum:

"I have a little thing going with a cousin who has bees (lots of hives). My husband works for the school's maintenance department and the cafeteria ladies save all their gallon and half gallon jars for us. We trade them to the cousin for honey. The last honey (3 quarts) we got was sugared, no biggy, I put them in a pan of hot water on the stove on low heat and melted it. I noticed that the honey has a very alcoholic taste to it, or perhaps yeasty. It is very dark. I am not liking it too much. Is there any way to make it not taste so strong? If I cook it a little hotter and a little longer will it kill the yeast? Will it still have the flavor?"

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