Yield: 1 servings
Measure | Ingredient |
---|---|
3 pounds | Clover Honey |
¼ ounce | Tartaric acid |
½ ounce | Malic acid |
\N \N | Yeast nutrients as required |
1/16 ounce | Tannin |
\N \N | Steinberg yeast (or any goo |
\N \N | Wine yeast) |
\N \N | Water (to 1 gal) |
Dissolve the honey in 2 liters (½ gal) warm water together with the nutrients, acid, and tannin. Make the volume up to 4½ liters (1 gal) with cold water and add 100 ppm sulphites. After 24 hours add the yeast starter and allow to ferment to dryness. Thereafter follow the basic procedure.