Your aim in preparing the must and in the fermentation of honey should be to retain as much of the natural flavor and aroma of the honey as possible. Honey is a dense and sticky product, which makes it quite difficult to work with. You will need to dissolve the honey in [...]

 HONEY COMPOSITION AND PROPERTIES By J. W. WHITE, JR. AND LANDIS W. DONER(1) BEEKEEPING IN THE UNITED STATES AGRICULTURE HANDBOOK NUMBER 335 Revised October 1980 Honey is essentially a highly concentrated water solution of two sugars, dextrose and levulose, with small amounts of at least 22 other more complex sugars. Many [...]

Honey Handling and Mead Additives – another forum discussion  From http://byo.com/feature/875.html Your aim in preparing the must and in the fermentation of honey should be to retain as much of the natural flavor and aroma of the honey as possible. Honey is a dense and sticky product, which makes it [...]