Honey Fermented Garlic

20200414_190530.jpg Burped & flipped it this morning & this evening.. its pretty active... quite a bit of pressure each time. Notice the CO2 bubbles.
 
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Fermentation coming along nicely. Viscosity of the honey is about 1/2 where it started from... I need to burp it twice daily. Note the buldged lid in this pic... I forgot to burp it this morning. It smells amazing. Should be ready to taste in 6 weeks or so.20200421_202348.jpg
 
I think I'll try this.

It ought to make an excellent twist in flavor to a honey glaze, for example.
 
bspitt said:
Fermentation coming along nicely. Viscosity of the honey is about 1/2 where it started from... I need to burp it twice daily. Note the buldged lid in this pic... I forgot to burp it this morning. It smells amazing. Should be ready to taste in 6 weeks or so.
Click to expand...

Would a airlock used in wine making be beneficial here or best to keep it sealed between venting?

I might have to try this as well, sounds good.
 
hp468 said:
Would a airlock used in wine making be beneficial here or best to keep it sealed between venting?

I might have to try this as well, sounds good.
Click to expand...
That may work.. however your supposed to flip the jar daily till the garlic quits floating to keep all cloves covered in honey.
 
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hp468 said:
Would a airlock used in wine making be beneficial here or best to keep it sealed between venting?

I might have to try this as well, sounds good.
Click to expand...

It would work well.

The lid is simply to keep oxygen out. Bacteria doesn't grow in honey because there isn't any water and oxygen in it. But when you add the slightly crushed garlic cloves, the water moisture from the garlic enables the yeast to start the fermentation process, which generates alcohol and CO2. The CO2 will help displace any oxygen in the small volume between the lid and the top of the honey mixture.

The airlock you speak of is designed to do exactly that... vent excess CO2 without allowing air/oxygen back in.
 
4 month update... its getting good.. this liquid is amazing!.. thin...not thick like honey...and delicious!... can't wait to toss some wings in it. The garlic is like candy... still somewhat firm... sweet garilc!.. still another several months till is done
.. supposed to be like good cheese.. the older the better
20200813_193146.jpg
 
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