Darkening reaction of honey with some foods

[Nakedapiarist]

Just wondering if anyone knows what causes it - I've been making some hawthorn vodka which comes out a very pale red initially but I sweetened it with a very small amount of my own honey - which is very pale. Over the next three or four days the vodka darkened to a rich tawny.

I've come across this before with mugwort in solution - add honey to it and it goes almost black.

Anyone know what the reaction is? I'm wondering if glucose oxidase in the honey is doing something with polyphenols in the plant material.

 

[BrianO]

I'm wondering if glucose oxidase in the honey is doing something with polyphenols in the plant material.

Don't mind all that Claptrap !!!! What does it taste like ???

 

[oliver90owner]

pH difference?

 

[midnight sun]

Oxidation due to natural peroxide in the honey?

 

[Nakedapiarist]

The hawthorn tastes great. I've also made some cocktail bitters

I did wonder about the peroxide content - and the pH. I might have to experiment with peroxide, acids and all sorts of lovely chemically things
The darkening's quite a handy thing to exploit in the liqueur side of things

 

[BeeJayBee]

I did wonder about the peroxide content - and the pH.

Hawthorn is high in anthocyanins, which can be used as an indicator.

I might have to experiment with peroxide, acids and all sorts of lovely chemically things

Well, it's something to do in the winter Don't forget to report back.

 

[BrianO]

The hawthorn tastes great. I've also made some cocktail bitters

Briliant !.

Have a bag of sloes in the fridge was a wondering what honey would add to the equation if added instead of sugar to the gin , anyone tried.?

 

[Nakedapiarist]

It's funny you should mention that but it's my next plan - sloes steeping at the moment. I don't add sugar until the end - I drain off the gin then add sugar to the fruit - it will draw a decent amount more liquid off the fruit and can then be used to sweeten the spirit.