bernardsmith
Well-Known Member
2.5 lbs of local wildflower honey
1 gallon spring water
1 packet Gesho stems (inchet)
Belle Saison yeast (rehydrated)
Nutrient
1. Boiled water then added Gesho for 15 minutes. Allowed to cool. While cooling
2. Added 2.5 lbs of honey to crock pot and cooked for 3.5 hours (high). - to make bochet (the "twist")
3. Carefully used the warm/hot water to stop the cooking.
4. Mixed all the water with the cooked honey in primary fermenter
4. Allowed to cool overnight. Measured SG: 1.085
5. Checked temperature of primary: 68F
5. Rehydrated yeast 15 minutes.
6. Pitched Yeast
7. After 4- 5 hours added nutrient (White Labs Wine Nutrient).
1 gallon spring water
1 packet Gesho stems (inchet)
Belle Saison yeast (rehydrated)
Nutrient
1. Boiled water then added Gesho for 15 minutes. Allowed to cool. While cooling
2. Added 2.5 lbs of honey to crock pot and cooked for 3.5 hours (high). - to make bochet (the "twist")
3. Carefully used the warm/hot water to stop the cooking.
4. Mixed all the water with the cooked honey in primary fermenter
4. Allowed to cool overnight. Measured SG: 1.085
5. Checked temperature of primary: 68F
5. Rehydrated yeast 15 minutes.
6. Pitched Yeast
7. After 4- 5 hours added nutrient (White Labs Wine Nutrient).
