BVC - Boiling honey and pasteurization.

Carl Chipman cchipman at nomadics.com
Wed Feb 9 14:54:27 PST 2000


No no, I was chiding Hamlin.... he was being a bit condescending and since 
I know him, I felt like I should tweak him a little bit. Not you :-)

Thanks for the answer.  The discussion has been spirited and interesting 
:-)

JP

Carl Chipman
Nomadics, Inc.
cchipman at nomadics.com
http://www.nomadics.com

On Wednesday, February 09, 2000 4:50 PM, Mills, Scott 
[SMTP:Scott.Mills at compaq.com] wrote:
> > -----Original Message-----
> > From: cchipman at nomadics.com [mailto:cchipman at nomadics.com]
> >
> > now now, condescension is tacky.... :-)
> >
>
> OUCH.  I hope it didn't come off that way.  Just enjoying a spirited
> discussion and some list traffic.
>
> > seriously Scott, what kind of water to honey ratio to you
> > have to use to
> > get the temporature to what you think you need.  I admit to
> > doing somthing
> > very similar to your process, but when I do it I come out at
> > about 130
> > degrees F. Obviously I am not using enough hot water, but
> > what ratio of
> > boiling water to honey (say gallons/lb) do you need to do the
> > voodoo that
> > you do?
> >
>
> Basically I am boiling about 3 and half gallons of water and adding about 
5
> quarts or 15 lbs. of honey.  That's my basic mead.  Obviously less water 
if
> more honey.  After the honey is in I will add enough water boiled 
separately
> to get my volume to the full 5 gallons.
>
> A lot of the resulting strike temp probably was to do with the thermal 
mass
> of the pot and the cooker that it is sitting on.  A big thick heavy pot 
or a
> 15 gallon converted keg has a lot of thermal mass.  Likewise, the 
starting
> temp of the honey will affect strike temp.  My honey has usually already
> been sitting in a basin of warm water to make it pour more easily.
>
> Regards,
>
> Eadric
>   _____
>
> Scott Mills	
> Scott.Mills at Compaq.Com <mailto:Scott.Mills at Compaq.Com> 	
> 
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