Fermented Galic Honey

[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

 

[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

 

[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.

 

[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.

 

[mr_whipple]

These are the ones I purchased on Amazon.

Thanks!

 

[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.