just started a 1 gallon batch,
2 1/2lbs honey (1lb clover, 1 1/2 generic table)
1/2 teaspoon yeast nutrient
zest from one large orange
I haven't pitched yeast yet or decided which to use but considering the sugar content will likely go for dry with EC1118.
here's the Q's, I have the zest soaking in the must, should I strain it off or ferment for a week? my first batch is getting more pithy as it gets drier, I'll likely put it into a sealed pet bottle this week and let it finish and age there, it's at 1.004 and hanging there.
Joe's lists cinnamon, cloves and raisins, should I add? raisins and cloves are not high on my preferred food list......