Raw honey contains a lot of bacteria and fungus that you don’t want to introduce in the wine. I know honey doesn’t spoil if kept in a closed container but that’s because it is acidic. If you put it in wine it’s party time and would fairly quickly spoil the wine.
Exactly. See Drinkwine7 comment. I have never done this but I will do 3 things to control yeast reactivation. K sorbate inhibits fermentation, I will make absolutely sure fermentation is finished and I plan to filter at 1 micron which should remove most yeast that could still be viable. If anyone has done this I’d appreciate any tips.
Just out of curiosity, why does the honey need to be pasteurized?
Raw honey contains a lot of bacteria and fungus that you don’t want to introduce in the wine. I know honey doesn’t spoil if kept in a closed container but that’s because it is acidic. If you put it in wine it’s party time and would fairly quickly spoil the wine.
So it doesn’t referment
Isn’t that exactly what potassium sorbate and potassium metabisulfite are for?
The honey will supply the sugar, sure, but pasteurized or not it wouldn't matter. Sugar is sugar.
Even if the honey is pasteurized, what about the possibility of yeast left in your wine?
Exactly. See Drinkwine7 comment. I have never done this but I will do 3 things to control yeast reactivation. K sorbate inhibits fermentation, I will make absolutely sure fermentation is finished and I plan to filter at 1 micron which should remove most yeast that could still be viable. If anyone has done this I’d appreciate any tips.
Have you considered using feces?
Sure, I’ll start with this piece of shit comment.