Heating Honey: Mead Myth or Mead Must?

Heating Honey: Mead Myth or Mead Must? Is heating your honey before making mead an essential step—or just an old brewing myth that won’t die? In this episode, we dive headfirst into the sticky debate: to heat or not to heat? We'll talk about traditional practices, what modern science says, and how it really affects flavor, fermentation, and clarity. Join us as we chat through the pros and cons, bust a few myths, and maybe spark a healthy debate in the comments. Whether you're a new meadmaker or a seasoned fermenter, this one's for you! _____________________________________ Gold Rimmed Whisky Glass (Derica's Drinking Glass): https://amzn.to/3EacRgi Stemmed Tasting Glass (Brian's Drinking Glass): https://amzn.to/3G3ga9K You may notice we do not have a lot of sponsored products or sponsored ads in our videos! That's intentional. We have found most offered sponsorships are completely not appropriate to you, our audience, so we don't want to waste your time. What we actually do is offer you links to products we USE and BELIEVE in. We use the Amazon Affiliate Program for these links and we DO receive a small commission if you purchase using our links and all this comes at no additional cost to you! _____________________________________ Become a City Steading VIP - Click to learn more http://www.city-steading.com/vip-club _____________________________________ Chapters: 00:00 Heating Honey? 00:40 Sanitization 03:30 Wild Yeast 12:10 Bacteria 14:29 Liquify 16:34 Bochet 19:06 Extra Work 24:31 Loss of Aroma and Flavor 24:47 Commercial Yeast 24:57 Altered Flavor and Fermentable Sugars 26:01 Final Thoughts _____________________________________ Want more City Steading? Website: http://www.city-steading.com Instagram:   / citysteading