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Primed with honey
I am about to bottle a mead, and plan to use some honey to make it sparkling. My rule of thumb for beer is 1 cup (about 5oz by weight) of corn sugar = good priming level for a 5G batch. I wanted about the same for this mead.
I figured honey is part water, so 1 cup by volume should yield a little less total sugar than the cup of pure granulated sugar. BUT... my math says that is not the case.
Honey (from the honey bottle on my desk):
1 serving (1T = 1/2oz by volume = 21g) contains 16g sugars, 17g carbs.
16 of said servings (8oz by V) = 256g sugars = 9.03oz (by W) of sugars
that's nearly double the weight in sugars I'd be looking for.
Anyone out there primed with honey before? How much did you use? Right now, I'm looking to only use about 1/2 cup, according to my math
thanks
carlos
This is the only info I have. Pulled this off of How To Brew by John Palmer,
Honey is difficult to prime with because there is no standard for concentration. The gravity of honey is different jar to jar. To use honey, you will need to dilute it and measure its gravity with a hydrometer. For all sugars in general, you want to add 2-3 gravity points per gallon of beer to prime.
thanks
ryan
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