Honey is hygroscopic. If not capped it will absorb moisture from the air. When honey contains more than 18% moisture it will combine with yeasts found in the environment and ferment. Honey does not spoil if kept capped but will turn to Mead when fermented. The history of mead making is fascinating. Historically, mead making can be traced by following honey bee migration from Africa to China to Europe. Join us in the kitchen for a jolly good time making mead.
