I have a question that some of you may be able to help with.
 
A while ago we came across some honeydew that had fermented.  Nothing
unusual in that.  However on testing for moisture with a refractometer, we
recorded 16.2% water!  All the literature I have read and a recent post to
the list (I think) indicates below 17.1% will not ferment.  Yes our
refractometer is up to scratch and calibrated, we ruled that one out first,
ditto temperature correction.
 
We have three hypotheses.
1.      The refractive index of the spectrum of sugars in our honeydew is
higher than the average sugar spectrum for honey thus giving us a lower than
actual reading.
 
2.      The different sugars have a different osmotic effect (pressure) than
normal honey sugars,  hence yeasts are able to become active at higher sugar
concentrations.
 
3.      This particular honeydew is produced in an area that has a great
deal of sooty mould on the trees. Under some conditions the "nectar"
ferments on the trees.  i.e. there a *gazillions* of yeast spores in the
collection environment.
 
Obviously a combination of the above factors is on the cards.
Are these valid thoughts?  Any other suggestions?
 
Its coming up to extracting time down North so this may be a timely
discussion for moisture levels etc. in the *civilised* hemisphere :).
 
Cheers.
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Peter Bray, Airborne Honey Ltd., PO Box 28, Leeston, New Zealand
Fax 64-3-324-3236,  Phone 64-3-324-3569  [log in to unmask]
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