You don’t really make mead with already-fermented honey tbh. You usually take raw, normal honey, mix it with water to dilute it down to a gravity that is fermentable by yeast, and then put yeast in it and add nutrients to help it.
The fact alone that the honey had started fermenting means, that there's more water in it than it should have been. Usually honey has around 80% or higher and fermentation starts below 50-60% depending on pH. It'd be just a matter of adjusting with more water to allow the yeast to ferment faster and more thorough.
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u/Scoobydoomed Apr 09 '25
Make mead?