I recently started a new kit which I believed the sugar was low on(+/-
18 brix), and used pasteurized honey,alittle bit at a time to bring it
up to about 22 brix. Will the yeast metabolize the honey the same as
sugar,and will it impart anything else in the wine ,positive or
negative? Seemed like a good idea at the time, and only time will tell.

You will change the taste a bit. Depending on how much honey you may find
it tastes more like a mead.


"treetoad" > wrote in message
oups.com...
>I recently started a new kit which I believed the sugar was low on(+/-
> 18 brix), and used pasteurized honey,alittle bit at a time to bring it
> up to about 22 brix. Will the yeast metabolize the honey the same as
> sugar,and will it impart anything else in the wine ,positive or
> negative? Seemed like a good idea at the time, and only time will tell.
>

Technically what you are making is a pyment. A mead made with honey and
grape. You are not adding much honey so it will not effect the taste much,
the grape will definitely dominate. You may, however, find that the hint of
honey is something you like. Consider it an experiment in our deep past, a
popular drink in old England. ;o)

Ray

"Tom" > wrote in message
...
> You will change the taste a bit. Depending on how much honey you may find
> it tastes more like a mead.
>
>
> "treetoad" > wrote in message
> oups.com...
>>I recently started a new kit which I believed the sugar was low on(+/-
>> 18 brix), and used pasteurized honey,alittle bit at a time to bring it
>> up to about 22 brix. Will the yeast metabolize the honey the same as
>> sugar,and will it impart anything else in the wine ,positive or
>> negative? Seemed like a good idea at the time, and only time will tell.
>>
>
>
>