doodlemaier (doodlemaier) wrote in homebrewing,

Two schools of mead making

One says raw unfiltered, unpasteurized honey is the way to go: Heating honey above ~160˚F drives off subtle aromas and flavors.

The other says pasteurized, filtered honey is perfectly okay; and some will even go so far as to warn against using raw honey. Why?

Why not raw honey?
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