[{"data":1,"prerenderedAt":470},["ShallowReactive",2],{"ingrediente-miel":3,"nav-sidebar":219},{"id":4,"title":5,"affiliateAsin":6,"body":7,"description":192,"draft":193,"extension":194,"image":195,"ingredientType":196,"keyTerms":197,"meta":203,"navigation":204,"order":185,"path":205,"publishedAt":206,"relatedRecipes":207,"seo":210,"source":211,"stem":212,"technicalData":213,"updatedAt":211,"__hash__":218},"ingredientes\u002Fingredientes\u002Fmiel.md","La Miel: El Ingrediente Principal","B08N5WRWNW",{"type":8,"value":9,"toc":183},"minimark",[10,14,19,22,25,48,52,141,145,148,151,154,158,165,168,171,175,178],[11,12,13],"p",{},"La miel es el alma del hidromiel. Su composición, origen floral y tratamiento determinan en gran medida el perfil de sabor final. Elegir bien la miel no es capricho: es técnica.",[15,16,18],"h2",{"id":17},"composición-de-la-miel","Composición de la miel",[11,20,21],{},"La miel está formada principalmente por azúcares (fructosa ~40%, glucosa ~30%, otros azúcares ~10%), agua (~18%) y una fracción menor de ácidos orgánicos, minerales, enzimas y polifenoles.",[11,23,24],{},"Lo más relevante para la fermentación:",[26,27,28,36,42],"ul",{},[29,30,31,35],"li",{},[32,33,34],"strong",{},"Azúcares fermentables:"," Fructosa y glucosa son directamente asimilables por la levadura. La miel tiene ~80% de azúcares fermentables por peso.",[29,37,38,41],{},[32,39,40],{},"Nitrógeno asimilable (YAN):"," La miel tiene un contenido muy bajo de nitrógeno. Esto hace imprescindible añadir nutrientes externos (Fermaid-O, DAP) mediante el protocolo SNA para un fermentación saludable.",[29,43,44,47],{},[32,45,46],{},"Actividad antimicrobiana:"," La miel natural contiene peróxido de hidrógeno y otros compuestos con actividad antimicrobiana. Esta propiedad ayuda a proteger el mosto inicial, pero no es suficiente para prescindir de la sanitización.",[15,49,51],{"id":50},"tipos-de-miel-y-su-impacto-en-el-sabor","Tipos de miel y su impacto en el sabor",[53,54,55,71],"table",{},[56,57,58],"thead",{},[59,60,61,65,68],"tr",{},[62,63,64],"th",{},"Tipo",[62,66,67],{},"Perfil de sabor",[62,69,70],{},"Recomendada para",[72,73,74,86,97,108,119,130],"tbody",{},[59,75,76,80,83],{},[77,78,79],"td",{},"Wildflower (multifloral)",[77,81,82],{},"Compleja, floral, ligeramente terrosa",[77,84,85],{},"Hidromieles tradicionales, primer lote",[59,87,88,91,94],{},[77,89,90],{},"Trébol (clover)",[77,92,93],{},"Suave, neutra, seca",[77,95,96],{},"Melomels, cuando la fruta es el protagonista",[59,98,99,102,105],{},[77,100,101],{},"Acacia",[77,103,104],{},"Delicada, muy sutil, color claro",[77,106,107],{},"Hidromieles secos y elegantes",[59,109,110,113,116],{},[77,111,112],{},"Brezo (heather)",[77,114,115],{},"Intensa, resinosa, amargor leve",[77,117,118],{},"Estilo metheglin, hidromieles con especias",[59,120,121,124,127],{},[77,122,123],{},"Azahar (orange blossom)",[77,125,126],{},"Floral, cítrica",[77,128,129],{},"Melomels de cítricos, Cysers",[59,131,132,135,138],{},[77,133,134],{},"Castaño",[77,136,137],{},"Oscura, intensa, taninos leves",[77,139,140],{},"Bochet (miel caramelizada), estilos robustos",[15,142,144],{"id":143},"miel-cruda-vs-miel-pasteurizada","Miel cruda vs. miel pasteurizada",[11,146,147],{},"La miel cruda (no pasteurizada, no calentada) conserva todas sus enzimas, levaduras naturales y perfil aromático. Produce hidromieles más complejos pero puede introducir levaduras salvajes si no se controla el proceso.",[11,149,150],{},"La miel pasteurizada es más predecible. La pasteurización no elimina todos los microorganismos posibles en fermentación, pero reduce la carga microbiana inicial.",[11,152,153],{},"Para comenzar, cualquier miel de calidad alimentaria es válida. A medida que ganes experiencia, experimentar con mieles monoflorales crudas marca una diferencia notable en el resultado final.",[15,155,157],{"id":156},"cuánta-miel-necesito","¿Cuánta miel necesito?",[11,159,160,161,164],{},"La referencia práctica: ",[32,162,163],{},"1 kg de miel por cada 10 litros de agua ≈ 1.032 puntos de gravedad",".",[11,166,167],{},"Para un lote de 5 litros con OG objetivo de 1.100:",[169,170],"honey-calculator",{},[15,172,174],{"id":173},"almacenamiento","Almacenamiento",[11,176,177],{},"La miel no caduca, pero puede cristalizar. La cristalización es un proceso natural que no afecta a la calidad. Para disolverla antes de usarla, calienta el tarro al baño maría a no más de 40°C para preservar las enzimas y aromas.",[179,180],"safety-alert",{"message":181,"type":182},"No hiervas la miel ni la calientes por encima de 60°C. El calor excesivo destruye las enzimas beneficiosas, volatiliza los aromas delicados y puede producir HMF (hidroximetilfurfural), un compuesto que empeora el sabor final.","error",{"title":184,"searchDepth":185,"depth":185,"links":186},"",2,[187,188,189,190,191],{"id":17,"depth":185,"text":18},{"id":50,"depth":185,"text":51},{"id":143,"depth":185,"text":144},{"id":156,"depth":185,"text":157},{"id":173,"depth":185,"text":174},"Guía completa sobre los tipos de miel para hidromiel, cómo elegir según el estilo que quieres elaborar y cuánta miel necesitas para tu lote.",false,"md","\u002Fimages\u002Fingredientes\u002Fmiel.webp","miel",[198,199,200,201,202],"mosto","densidad","gravedad específica","nutrientes","SNA",{},true,"\u002Fingredientes\u002Fmiel","2026-03-15",[208,209],"\u002Frecetas\u002Ftradicional-semidulce","\u002Frecetas\u002Fmelomel-frutas-rojas",{"title":5,"description":192},null,"ingredientes\u002Fmiel",{"density":214,"nutrients":215,"ph":216,"format":217},"1.38 – 1.45 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Clásico","\u002Frecetas\u002Fbochet-clasico","recetas\u002Fbochet-clasico",{"title":302,"path":303,"stem":304},"Braggot de Malta Pálida y Miel","\u002Frecetas\u002Fbraggot-malta-miel","recetas\u002Fbraggot-malta-miel",{"title":306,"path":307,"stem":308},"Cyser de Manzana","\u002Frecetas\u002Fcyser-manzana","recetas\u002Fcyser-manzana",{"title":310,"path":209,"stem":311},"Melomel de Frutas Rojas","recetas\u002Fmelomel-frutas-rojas",{"title":313,"path":314,"stem":315},"Melomel Tropical (Mango y Maracuyá)","\u002Frecetas\u002Fmelomel-tropical","recetas\u002Fmelomel-tropical",{"title":317,"path":318,"stem":319},"Metheglin de Canela y Vainilla","\u002Frecetas\u002Fmetheglin-canela-vainilla","recetas\u002Fmetheglin-canela-vainilla",{"title":321,"path":322,"stem":323},"Hidromiel Tradicional Seco","\u002Frecetas\u002Ftradicional-seco","recetas\u002Ftradicional-seco",{"title":325,"path":208,"stem":326},"Hidromiel Tradicional Semidulce","recetas\u002Ftradicional-semidulce",[328],{"title":329,"path":330,"stem":331,"children":332,"page":193},"Faq","\u002Ffaq","faq",[333,337,341,345,349,353,357,361,365],{"title":334,"path":335,"stem":336},"¿Puedo usar agua del grifo para hacer hidromiel?","\u002Ffaq\u002Fagua-del-grifo","faq\u002Fagua-del-grifo",{"title":338,"path":339,"stem":340},"¿Cuándo puedo embotellar mi hidromiel?","\u002Ffaq\u002Fcuando-embotellar","faq\u002Fcuando-embotellar",{"title":342,"path":343,"stem":344},"¿Cuánto tiempo tarda en fermentar el hidromiel?","\u002Ffaq\u002Fcuanto-tiempo-fermenta","faq\u002Fcuanto-tiempo-fermenta",{"title":346,"path":347,"stem":348},"¿Qué equipo necesito para hacer hidromiel por primera vez?","\u002Ffaq\u002Fequipo-minimo-necesario","faq\u002Fequipo-minimo-necesario",{"title":350,"path":351,"stem":352},"¿Por qué mi hidromiel ha dejado de fermentar?","\u002Ffaq\u002Ffermentacion-detenida","faq\u002Ffermentacion-detenida",{"title":354,"path":355,"stem":356},"Mi hidromiel ha quedado demasiado dulce, ¿qué ha pasado?","\u002Ffaq\u002Fhidromiel-demasiado-dulce","faq\u002Fhidromiel-demasiado-dulce",{"title":358,"path":359,"stem":360},"¿Por qué mi hidromiel huele a huevos podridos?","\u002Ffaq\u002Folor-sulfuro","faq\u002Folor-sulfuro",{"title":362,"path":363,"stem":364},"¿Qué tipo de miel es mejor para hacer hidromiel?","\u002Ffaq\u002Fque-miel-usar","faq\u002Fque-miel-usar",{"title":366,"path":367,"stem":368},"¿Puedo sanitizar sin Star San? ¿Qué alternativas existen?","\u002Ffaq\u002Fsanitizar-sin-star-san","faq\u002Fsanitizar-sin-star-san",[370],{"title":371,"path":372,"stem":373,"children":374,"page":193},"Glosario","\u002Fglosario","glosario",[375,379,383,387,391,395,399,403,407,411,415,419,422,426,430,434,438,442,446,450,454,458,462,466],{"title":376,"path":377,"stem":378},"ABV (Alcohol By Volume)","\u002Fglosario\u002Fabv","glosario\u002Fabv",{"title":380,"path":381,"stem":382},"Airlock (Válvula de 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