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Add a photoServings: 1
Ingredients
- 3 lb Clover Honey
- 1/4 ounce Tartaric acid
- 1/2 ounce Malic acid Yeast nutrients as required
- 63/1000 ounce Tannin Steinberg yeast (or possibly any goo Wine yeast) Water (to 1 gal)
Directions
- Dissolve the honey in 2 liters (1/2 gal) hot water together with the nutrients, acid, and tannin. Make the volume up to 4.5 liters (1 gal) with cool water and add in 100 ppm sulphites. After 24 hrs add in the yeast starter and allow to ferment to dryness. Thereafter follow the basic procedure.
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