Fermented Galic Honey

[mr_whipple]

These are the ones I purchased on Amazon.

Thanks!

 

[BurntWeenie]

You drink mead and catch a buzz.

The homebrewer in me would think adding a mead yeast or champagne yeast would give you a cleaner product than whatever wild yeast are in there.

Sure if you dont pasturize the honey the wild yeast will still be there but their flavor contribution would be muted. I have brewed beers where the beer yeast did not take off and whatever wild fell in there fermented the beer. Disgusting band-aid and other assorted nasty flavors.

Lambic Mead

 

[noboundaries]

So what should I call this honey to be correct?

Sicilian Preserves.
Italian Jam
Calabria Candy

 

[Sven Svensson]

I learned last week what an ABT was and now fermented garlic honey. There’s too many things on my list of things to try.

 

[one eyed jack]

that is why it is important for the WHOLE world to get vaccinated

Amen amigo. Your preaching to the choir, there.

 

[Cajun Smokes]

I learned last week what an ABT was and now fermented garlic honey. There’s too many things on my list of things to try.

That's what I love about this forum

 

[Cajun Smokes]

Wasn't able to taste the garlic last week, smell and taste were still hindered. Now I'm back to normal and had to dig in. As you can see, the garlic is sinking now. Smell when I open the lid is a slight honey and garlic smell, neither is over powering over the other. Garlic has taken on a darker color but is still very crisp. Taste is definitely unique to me. There is a slight garlic flavor but has sort of a fruit taste. Not really a flavor I can describe but I really like it. Also seems fermentation has slowed down enough to not notice bubbles anymore. Now I'm going to try the same with hot peppers, make a spicy honey.

 

[one eyed jack]

Thanks for the update CS. It looks good to me.

If you get a chance; will you take a picture of a cut open clove? Just curious about what the inside looks like.

 

[Cajun Smokes]

Thanks for the update CS. It looks good to me.

If you get a chance; will you take a picture of a cut open clove? Just curious about what the inside looks like.

Didn't think to do that earlier. Here ya go

 

[one eyed jack]

Didn't think to do that earlier. Here ya go

Thank you sir.

It looks really good.

 

[rob g]

Never seen this before. What is the point of this? Are you flavoring the honey, the garlic or both? Is the garlic meant to be eaten by itself or cooked into something. I could see using the garlic honey as a sweetener when cooking or when baking my bread. How much sugar is left in the honey by the end of the fermentation? The neighbors on the farm behind me keep about 20-30 hives