Monday, 23 May 2011


Homemade honey wine.

3.5lbs of honey
1 tsp brewers yeast
1tsp yeast nutrient
1 gallon of water.

Put ingredients in a Demi John.
Leave in a cool place for several weeks until it has stopped bubbling.
You will see a yeasty froth rise to the surface. Don't stir this as it
gives the fermenting juice extra complex flavour!
After several weeks ( when bubbling has stopped signalling the end of
fermentation) the must is supposed to settle at the bottom and clear.
At this point you can rack the wine off it's lees and bottle it in wine bottles.
Mead is at it's best after 1 years aging in bottle but give it a taste
as you might like to drink it earlier!
Here's to a bit of experimenting!

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