| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverages |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Clover Honey |
| 1/4 |
oz |
Tartaric acid |
| 1/2 |
oz |
Malic acid |
|
|
Yeast nutrients as required |
| 1/16 |
oz |
Tannin |
|
|
Steinberg yeast (or any goo |
|
|
Wine yeast) |
|
|
Water (to 1 gal) |
INSTRUCTIONS
Dissolve the honey in 2 liters (1/2 gal) warm water together with the
nutrients, acid, and tannin. Make the volume up to 4.5 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”