| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 1/2 |
lb |
Wildflower honey |
| 5 1/2 |
lb |
Partial blueberry honey |
| 2 |
tb |
Acid blend |
| 1 |
tb |
Pectic enzyme |
| 4 |
lb |
Alexander's Johanissberg |
|
|
Riesling extract |
| 1 |
|
Pack |
|
|
Red Star champagne yeast |
INSTRUCTIONS
Boil honey, acid, enzyme and Riesling extract for 1 hour (I have since
learned that honey is best not boiled; subsequent batches have been made by
holding the mixture for 2 hours). Cool and pitch yeast. Rack to
secondary after 8 days. Bottle after 4 months. This is more winey than your
straight mead, but very pleasant. Medium dry and spritzig---very nice as
a table wine. Those of you set up to crush your own grapes might try a
grape honey mix. A drink of noble history! Primary Ferment: 8 days
Secondary Ferment: 48 days
Recipe By : Serving Size:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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