So carmalized some honey awhile back and when i added it to the must it turned into a rock. Obviously it was way too hot, any pointers on making the transfer easier?
After you cook down honey
- Thread starter McJeff
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"....turned into a rock"? How did you caaramelize it? Are you saying it was liquid, but turned into a crystallized lump when you added it to the must?was it still hot when you did this? We could use more detail here.....
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After its finished cooking very very very carefully add some hot water back to the caramel to turn it back into a flowable syrup again like honey then you can even let it cool and put it in jars to save to backsweeten. If you are not very very careful when you add the water back you can get burned when it jumps out of the pot and comes after you. WVMJ
Yeah i just took the cook down honey while still hot and added it to the fruit/water mixture and the honey crystalized. So next time just add a little bit of water to the honey. Ill try not to burn myself again
It did not crystalize, it solidified like taffy, you have a big slug of taffy in the bottom of your bucket, maybe stick your hands in there and keep kneeding it to see if you can get it back into solution again? Dont forget to save some for dessert! WVMJ
