What You Need to Know
During fermentation, yeast metabolizes the glucose and fructose present in honey into ethanol and carbon dioxide. The process requires careful temperature control (15–20 °C) and supplementation of nitrogenous nutrients because honey is low in free nitrogen, which can otherwise stall fermentation. Proper management of these variables yields a stable beverage with 12–14 % ABV and a characteristic honey aroma.
The Science
Primary Reaction
Fermentation of glucose and fructose to ethanol and CO₂ by yeast