the proper use of finings will get it to settle and clear a bit quicker.
using honey straight from the hive is fine, but it can harbor wild yeasts. as was said, it can/does make a difference in the final product. the 1st racking will get rid of the wax and bee parts. or you can use a fully SANITIZED fine mesh net, to fish the bigger parts out before pitching the yeast. SANITIZE your hands too.
SANITIZE always
oh just thought of something, the water needs to be PH neutral. and city water (ughh) needs to be distilled. yeast like certain PH ranges better. if the PH is off, it can stall/prevent the fermentation. (I use my perfectly suitable well water, country bumpkin redneck farmer
)
need to read the book I posted a link to. need testing equipment, etc. if you are seriously considering brewing for a hobby.
IIRC, read that the ancient ones just dumped some honey in a clay pot of water, covered with cheese cloth and sit it in a corner in a horse stable for a couple months, then strain it and served. they unknowingly used wild yeasts. some used unsuitable containers, etc. unpredictable results, leads to the saying drinking yourself blind.
some yeasts produce higher alcohols which can be poisonous and lead to blindness and/or death.
same with grape wines. in some areas the main wild yeasts population produces better resulting products. thus leading to "wine countries".
a lot of factors are involved. such as, will the vines grow well, will they be productive. unknowingly, are the wild yeast populations the right kind?
some areas grew good fruit but the wild yeasts killed the final product, thus the area isn't suitable to the ancient ones.
today with cultured yeasts, equipment, and the knowledge, the area that produces good fruit can become "wine countries".
as always YMMV
and done rambling for now.
