Floralfallon
Active Member
- Joined
- Jul 8, 2015
- Messages
- 41
- Reaction score
- 1
2 1/2lb clover honey
1/2 pint dried lavender
1 pint large purple clovers
1/2 pint bee balm cut into pieces
1/4 tsp acid blend
1/4 tsp liquid tannin
1 tsp yeast nutrient
1campden tablet
Champagne yeast
Boil 1/2 gal of water and add in honey, stirring frequently so honey doesnt burn, skim off foam if youde like, sometimes i do, sometimes i dont, in primary pour hot water over all dry ingredients except the yeast, let steap 1 hour, add seccond half gallon of water, 5 hours later add crushed campden tablet, stir. After 24 hours hydrate yeast acording to package dirrections, add to your must and stir. Cover with cloth and ferment 7 days, stiring and breaking up flower top everyday, after 7 days strain out flowers and transfer to secondary. Fit airlock and ferment 60 days then rack, refit airlock and sit another 60 days. Bottle and age atleast a year
1/2 pint dried lavender
1 pint large purple clovers
1/2 pint bee balm cut into pieces
1/4 tsp acid blend
1/4 tsp liquid tannin
1 tsp yeast nutrient
1campden tablet
Champagne yeast
Boil 1/2 gal of water and add in honey, stirring frequently so honey doesnt burn, skim off foam if youde like, sometimes i do, sometimes i dont, in primary pour hot water over all dry ingredients except the yeast, let steap 1 hour, add seccond half gallon of water, 5 hours later add crushed campden tablet, stir. After 24 hours hydrate yeast acording to package dirrections, add to your must and stir. Cover with cloth and ferment 7 days, stiring and breaking up flower top everyday, after 7 days strain out flowers and transfer to secondary. Fit airlock and ferment 60 days then rack, refit airlock and sit another 60 days. Bottle and age atleast a year
