theDREWery
Well-Known Member
I cooked a ham about a week ago, and it had this packet of honey glaze. Sugar, honey spice...
Ended up adding it to 2.5 lbs honey, topped up to a gallon with water, nutrients, and the remains of a packet of champagne yeast that's been sitting in the fridge for who knows how long.
Plan is to eventually sweeten and have it bottled for the end of the year.
Ended up adding it to 2.5 lbs honey, topped up to a gallon with water, nutrients, and the remains of a packet of champagne yeast that's been sitting in the fridge for who knows how long.
Plan is to eventually sweeten and have it bottled for the end of the year.
