9/11 Acquisition Reform Advertising Alaway Alcohol Ale Allergies Antisemitism Barack H. Obama Beer Billiards Biology Books Budget Bureaucracy California Capitalism Carbohydrates Carcinogen CDC Chemical Warfare Chemistry Chemophobia Chirality Climate Science Colonial Pines Computers Conservation Laws Constitution Consumerism Cosmology CPT Invariance Creationism Customer Service Daesh David Irving Dead End Defense Dinosaurs Disasters Economic Energy English Ethics Evolution Fluoride Food FTL Garden Care George W. Bush Gerlich and Tscheuschner GISS Glaciers GMOs HadCRU Haiti Health Himalayan Rock Salt HITRAN Holocaust Denial Home Brewing How It Looks From Here html Humor Information Infrared Spectroscopy IPCC Iran ISIS Islam Islamophobia Israel Ketotifen Fumarate Law Lawn Care Leibniz Lisbon Magnetism Math Medco Medicine Modeling Molecules Monopoly Monsanto Naphazoline hydrochloride Neutrinos Nietzsche NIH NIST Noether's Theorem Non-hazardous Norton Ghost Nuclear Warfare Oil Oil Spill Olopatadine hydrochloride Opinion Orson Scott Card Parody Pataday Patanol Pesticides Pheneramine maleate Physics Plumbing Politics Poll Pope POTUS Prescriptions Prop 65 Psychology Quantum Mechanics Quiz Racism Radiative Transfer Relativity Religion Respiration Senior Housing Signs Smoking Specific Gravity Statistics Stock Market Sugars Sun Tzu Surface Temperature Surgeon General Symantec Target Temperature Terrorism The Final Solution The Holocaust History Project Thermodynamics Time Trains Units Voltaire von Clausewitz Weather White House Wine Yeast

Saturday, December 1, 2012

Sparkling Ginger Mead

In my last blog post, The President's Porter, I wrote about making a variant on the Whitehouse's Honey Porter. That made me think about using honey as the sugar for fermentation, which naturally led me to think about making mead.

The principal sugar used in making beer is maltose, a dissacharide made from two units of glucose. The sugar in honey, by contrast, is principally invert sugar.  Invert sugar is a mixture of  the simple sugars fructose and glucose. Fructose and glucose can also form a dissacharide called sucrose, cane sugar. The reason invert sugar has its name is that a mixture of fructose and glucose rotates plane-polarized light in the opposite direction from sucrose.

Invert sugar is very sweet and honey makes an excellent starting material for mead, a honey wine.