Fermented Galic Honey

[BurntWeenie]

So what do you do with Mead?

Drink it. It is honey wine.

 

[Cajun Smokes]

Drink it. It is honey wine.

Hangover coming soon lol. Good to know. Thanks

 

[BurntWeenie]

Of course what "fermented" the garlic/honey is unknown. Generally fermentation lowers pH and increases alcohol enough that pathogens can't grow. It maybe due to the yeast on the garlic as well as acetic acid bacteria. Honey has a very high osmotic pressure so this also kills many pathogens and unwanted bacteria. Of course if the garlic had pathogens you would get sick potentially. I can't vouch for how the mead might taste. Mead is best when it is aged due the various fermentation by products being a bit "hot".

 

[Cajun Smokes]

Of course what "fermented" the garlic/honey is unknown. Generally fermentation lowers pH and increases alcohol enough that pathogens can't grow. It maybe due to the yeast on the garlic as well as acetic acid bacteria. Honey has a very high osmotic pressure so this also kills many pathogens and unwanted bacteria. Of course if the garlic had pathogens you would get sick potentially. I can't vouch for how the mead might taste. Mead is best when it is aged due the various fermentation by products being a bit "hot".

Great information. Thank you very much for that

 

[BurntWeenie]

I'm a research scientist and homebrewed for years. I'm a geek

 

[Cajun Smokes]

I'm a research scientist and homebrewed for years. I'm a geek

Very interesting! I think it's great to meet such a wide range of people with different backgrounds in what they do for a living. I almost got into making wine but decided not to do it since I can't drink it any longer. I wanted to have some homemade strawberry wine so bad lol

 

[BurntWeenie]

Honey-Fermented Garlic Mead - Brewing Mischief

How to turn the popular recipe of Honey-Fermented Garlic into a rich and savory mead for cooking and drinking.

brewingmischief.com

 

[Cajun Smokes]

Honey-Fermented Garlic Mead - Brewing Mischief

How to turn the popular recipe of Honey-Fermented Garlic into a rich and savory mead for cooking and drinking.

brewingmischief.com

Very interesting. Will look into this when I try another batch

 

[Cajun Smokes]

So curiosity got the best of me and had to try a piece of garlic before the 2 week mark. Fermentation is clearly still going on, constant bubbles coming to the top and honey has consistency of water. Few garlic are turning a darker color but most still have a white appearance. Tasted a clove, the strong garlic taste has subsided quite a bit but its definitely still present. Honey has a slight garlic flavor to it at the moment. Keep you posted as I notice changes.

 

[one eyed jack]

Thanks for the update CS.

 

[one eyed jack]

Final notes?

 

[Cajun Smokes]

Sorry One Eyed, i did glance at it Saturday and noticed signs of fermentation still taking place but that's as far as I got. Been curled up on the couch until today with one of our new world viruses lol. This weekend, I will pop the lid and find out what we have.

 

[one eyed jack]

Sorry to hear about your illness. I guess it's the price we pay for a global community.

Hope you rebound quickly.

 

[BurntWeenie]

Sorry to hear about your illness. I guess it's the price we pay for a global community.

Hope you rebound quickly.

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

 

[mr_whipple]

I've been kicking the fermenting idea around. Any particular brand of airlock for the jars Cajun Smokes ?

 

[ravenclan]

Interesting. I wanted to do garlic olive oil, but was told not a very good idea.

 

[Cajun Smokes]

I've been kicking the fermenting idea around. Any particular brand of airlock for the jars Cajun Smokes ?

These are the ones I purchased on Amazon.

 

[Cajun Smokes]

Sorry to hear about your illness. I guess it's the price we pay for a global community.

Hope you rebound quickly.

I'm back to work today, feeling much better. Thank you

 

[Cajun Smokes]

Interesting. I wanted to do garlic olive oil, but was told not a very good idea.

I have seen garlic and olive oil done but it was more of a cooked process to infuse the oil with garlic. Never heard of fermenting with oil, but I'm still new to fermenting.

 

[nicefly]

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.