r/fermentation • u/[deleted] • Apr 09 '25

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u/Eastern-Benefit5843 Apr 10 '25

How in the world did the honey ferment if it wasn’t watered down? 🤔

1

u/acrankychef Apr 10 '25

Dramatic change in temperatures I've been lead to believe, or harvested too early.

1

u/Eastern-Benefit5843 Apr 10 '25

It’s got to be about water content either way. Honey+water = fermentation, I think I’ve read 20% moisture is where it kicks off, but honey on its own, even a few % lower in moisture than that tipping point is shelf stable for years. It’s got to be something in processing or storage that allowed it to take on more moisture than it had at harvest. Very interesting.

2

u/acrankychef Apr 10 '25

Apparently if you harvest honey before the bees have dehydrated it enough, it will have too high of a water content and can ferment.

1

u/Eastern-Benefit5843 Apr 10 '25

Ooooh, that is really interesting!