I personally don't have any problems using bleach for sterilization as long as you rinse your equipment very thoroughly after sterilizing, and I've been brewing for over ten years now. --Lord Runolfr 12:05, 21 Feb 2006 (CST)
I cut this out, and here's why:
- supermarket honey is generally cut with glucose - some of them up to 30-50% (or so I'm told) - and that means sweet but no flavour. This is simply not true, at least in the USA (and it would be HFCS, not glucose). I am a beekeeper. The real reasons not to use supermarket honey are that (1) the subtle nuances of the honey have been pasteurized out, (2) it's mixed with a zillion other varieties of honey so you loose a lot of the honey's character, and (3) most of the cheap honey you find comes from China, Asia (other than China) or South America and is of lower quality. Sue Bee honey is from the US so point #3 doesn't apply to them. Buy local honey. It is simply better. And buy the best local varieties.
-a reader who happened by while googling mead. :) 2006-12-29 21:18 -0500