On 10-Jun-2004, Heikki Levanto wrote: > 3) Honey may (or may not) carry some bacteria, enzymes, and wild yeasts, > that you may not want in your beer. We have discussed that earlier, but > I am too lazy to dig into the archives...
Angående Honning, jeg har jo rodet lidt med noget Mjød, og det gærer i øvrigt lystigt hjemme i lejligheden.. Jeg fandt denne artikel: http://www.solorb.com/mead/danspaper.html Som jeg valgte at tage alvorligt. cut: Minimum Conditions Required to Kill Yeasts in Honey The temperatures and exposure times needed to kill yeasts in honey have been proven to be far lower than we mead makers have been using. Dr. White has noted that honey heated at 145 F for thirty minutes will be free of yeast contamination. The actual time required to kill yeast is 22 minutes at 140 F, and drops well below 5 minutes at 150 F and above. Using temps in the 145 F range will preserve many of the aroma compounds, and cuts down on time, fuel usage and the hazards of dealing with large volumes of boiling-hot concentrated sugar water. As shown in the following graph, sufficient pasteurization may be achieved in as little as 1 minute at 155F. (Data taken from White, J.W., The Hive and The Honey Bee, pp 513.) Jeg har ud fra ovenstående valgt at give min honning omkring 5-10 minutter ved mellem 65 og 70c, hvilket burde slå det meste ihjel. Desværre bliver det ikke ret klart når det ikke bliver varmet mere op, men det håber jeg jeg kan klare ved at køle det godt ned før jeg omstikker det. // Hans
