Will honey ferment into alcohol? The surprising truth about mead and fermentation

December 9, 2025 •

4 min read

Raw honey, when undiluted, possesses a low water content and high acidity that inhibits most microbial growth. However, under specific conditions, will honey ferment into alcohol? The answer involves understanding the role of moisture and naturally present wild yeasts.

Quick Summary

Honey can ferment into alcohol, but not on its own in its undiluted state. It requires dilution with water and the presence of yeast to convert its sugars into alcohol.

Key Points

Requires Moisture: Undiluted honey's naturally low water content and high sugar concentration prevent fermentation.
Contains Wild Yeast: Raw honey contains dormant yeast spores that become active when diluted with water.
Mead Making: Diluting honey with water and adding yeast (wild or commercial) is how mead, or 'honey wine', is intentionally made.
Accidental Fermentation: Unwanted fermentation can occur if honey absorbs moisture from humidity, creating foam, bubbles, and a sour taste.
Prevent Spoilage: Storing honey in a cool, dry place with a tightly sealed lid is key to preventing accidental fermentation.
Controlled vs. Natural: Controlled mead making uses specific yeast strains for predictable, desired results, whereas natural fermentation yields unpredictable and potentially unpalatable outcomes.
Visible Signs: Fermenting honey will show signs like visible bubbles, frothing, and a noticeable change in smell and taste.

The Science of Honey Fermentation

Fermentation is a chemical process that transforms sugars into alcohol and carbon dioxide, primarily using yeast. While famously associated with grapes for wine or grains for beer, honey can also undergo this process, yielding the ancient beverage known as mead. The key to understanding if honey can ferment into alcohol lies in its unique composition and the specific conditions required for yeast to thrive.

The Role of Moisture and Yeast

Raw honey contains all the necessary components for fermentation: sugars and naturally occurring wild yeast spores. However, in its natural, undiluted state, honey is a remarkably stable substance with an almost indefinite shelf life. The reason is a combination of factors:

Low Moisture Content: Cured honey has a moisture content below 18%, making it too dense and high in sugar to support active yeast growth. The high concentration of sugar creates an inhospitable environment, where the osmotic pressure essentially starves the yeast cells of water.
Natural Acidity: Honey is naturally acidic, with a pH that further suppresses most bacterial growth.

Fermentation is initiated when these conditions change. When honey is diluted with water, the sugar concentration drops, and the moisture content rises. This activates the dormant yeast spores, allowing them to metabolize the sugars and produce alcohol. This is the fundamental process behind making mead. The alcohol by volume (ABV) of the final product can range from a low percentage in naturally fermented honey to over 20% in expertly controlled mead.

The Difference Between Accidental and Controlled Fermentation

It's important to distinguish between the accidental fermentation that can spoil honey and the intentional, controlled process of making mead. While both are driven by yeast, the conditions and outcomes are vastly different.


Feature	Accidental Fermentation	Controlled Mead Making
Cause	Accidental absorption of moisture from humidity, or harvesting unripe honey.	Intentional dilution of honey with water to specific ratios.
Ingredients	Honey and wild yeasts naturally present.	Honey, water, and often a specific, cultured yeast strain.
Conditions	Uncontrolled temperature fluctuations, often at room temperature.	Temperature-controlled environment, typically between 60–75°F (15–24°C).
Result	Unpredictable, often unpalatable taste due to a mix of wild yeast and bacteria, with lower alcohol and a sour flavor.	Predictable, often delicious results with controlled flavor profiles and higher alcohol content.
Taste	Sour, acidic, and sometimes yeasty or bready.	Can range from dry to sweet, with complex flavors depending on honey type and added ingredients.
Usage	Not suitable for sale, can be used for mead making.	A prized alcoholic beverage known as mead.

How to Induce Fermentation to Make Mead

If you want to intentionally ferment honey into an alcoholic beverage, you are embarking on the ancient craft of mead making. The basic process is straightforward and relies on the fundamental principles of fermentation:

Sanitize All Equipment: Yeast is everywhere, and you only want the specific yeast you are pitching to do the work. Sterilize fermenting buckets, spoons, and airlocks thoroughly.
Dilute the Honey: Mix honey with water in a specific ratio. The amount of honey will determine the potential alcohol content and residual sweetness. Hot water can be used to help dissolve the honey, but let it cool before adding yeast.
Add Yeast and Nutrients: While wild yeast is naturally present, using a commercial yeast strain offers more control and predictability. Yeast nutrients can also be added to ensure the yeast remains healthy and active throughout fermentation.
Ferment in an Airlocked Container: The mixture, or 'must', is placed in a fermenting vessel fitted with an airlock. This allows the carbon dioxide produced during fermentation to escape while preventing oxygen and unwanted bacteria from entering.
Age and Bottle: After fermentation is complete, the mead can be racked to a new container to clarify and age. Aging allows the flavors to mature and mellow, with some meads improving for years.

Preventing Unwanted Fermentation

For those who simply wish to preserve honey for culinary use, preventing unwanted fermentation is crucial. This is primarily a matter of controlling the moisture content and temperature.

Storage Tips to Avoid Spoilage

To prevent your honey from fermenting accidentally, follow these storage guidelines:

Ensure Proper Capping: Beekeepers should harvest honey only from frames that are at least 90% capped by bees. This indicates the bees have sufficiently dried the honey to a low moisture content.
Maintain a Dry Environment: Always store honey in clean, airtight, food-grade containers to prevent it from absorbing moisture from the air, especially in humid conditions.
Store in a Cool Place: Yeast growth is inhibited at temperatures below 50°F (10°C), so a cool, dark location is ideal for storage.
Monitor Crystallization: When honey crystallizes, the water content in the remaining liquid increases, making it more susceptible to fermentation. Storing it in the refrigerator will prevent this.

Conclusion: The Path to Fermentation

The question, "Will honey ferment into alcohol?" is not a simple yes or no. The definitive answer is that it can, but only under the right circumstances. Honey is naturally resistant to fermentation due to its low moisture content. However, when diluted with water, the wild yeasts present in raw honey become active, converting sugars to alcohol and creating mead. Whether this fermentation is a controlled and deliberate process to create a delicious beverage or an accidental spoilage event depends entirely on managing the honey's moisture and environment. By controlling these factors, you can either create an artisanal brew or ensure your honey remains a stable, sweet delight.

For those interested in exploring the world of honey wine, or mead, you can find a wealth of information and recipes from dedicated meaderies such as Batch Mead.

Frequently Asked Questions

Pure, raw honey will not ferment on its own because its low water content and high sugar concentration inhibit the yeast's ability to activate and grow. Fermentation requires the honey to be diluted with water to lower the sugar density and increase the moisture.

Mead is a deliberate, controlled alcoholic beverage made by fermenting a honey and water mixture with added yeast. Fermented honey, by contrast, is often an unintentional spoilage event that happens when honey accidentally absorbs enough moisture to allow wild yeast to grow, resulting in a slightly alcoholic, tangy product with an unpredictable flavor.

The signs of honey fermentation include the appearance of bubbles or froth on the surface, a lighter, more liquid texture, and a distinct sour, tangy, or yeasty aroma. In severe cases, the honey may expand and overflow its container due to the build-up of carbon dioxide.

To prevent honey from fermenting, store it in a cool, dry place with a temperature below 50°F (10°C), and always ensure the container is tightly sealed to keep out moisture. Harvesting honey only when it is fully capped also helps ensure low moisture content.

Yes, accidentally fermented honey is generally safe to consume, though its taste and texture will have changed. However, beekeepers often cannot sell honey that has fermented.

Pasteurized honey is less likely to ferment than raw honey because the heat treatment kills the naturally occurring yeast spores. This makes pasteurized honey more stable for long-term storage, even if moisture is accidentally introduced.

A foamy top on a jar of honey is a sign of fermentation. This occurs when yeast, activated by excess moisture, begins to consume the sugars. The bubbles are carbon dioxide gas trapped in the viscous liquid, and the honey will likely have a more sour or acidic flavor.