It's not hard. 2.5-3 lbs honey to a gallon of boiling water. Bring back to a boil. Cut the heat, skim the foam, let it cool to about 105°f & pitch the lavalon ec 1118 champagne yeast. Wait a month or 12...
It's not hard.
2.5-3 lbs honey to a gallon of boiling water.
Bring back to a boil. Cut the heat, skim the foam, let it cool to about 105°f & pitch the lavalon ec 1118 champagne yeast.
Wait a month or 12...
That sounds easy. I might try it in the future.
That sounds easy. I might try it in the future.
Yeah. At the time your boiling the water, you can add stuff like blueberries cherries a stick of cinnamon or a fewwhole cloves... Melomels & methegelaenes. If I recall
Yeah. At the time your boiling the water, you can add stuff like blueberries cherries a stick of cinnamon or a fewwhole cloves...
Melomels & methegelaenes. If I recall
How did you like it? Can you describe the flavor? Does it maintain any of the honey's sweetness?
How did you like it? Can you describe the flavor? Does it maintain any of the honey's sweetness?
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