This is my first try at a honey based wine. It has been on my bucket list for some time.
As you may have read in my gardening update ,my wife has been processing apple sauce. I get the juice from that and put it to good use. I now have 2 batches of apple ale going and just happen to fall into some local honey so why not give it a try.?
Here is the recipe I used
3/4 gallon of apple juice
1 1/4 quartz of honey
1 tspoon pectin enzyme
1/2 tspoon acid blend ( I am going to add some Lemmon juice too I ran out of acid blend )
Recipe also call for 1 tspoon yeast nutrient ( I am going to boil down a handful of raisins and a little nettle for nitrientsince I am out of they too.
I am using the yeast from a batch of 2014 apple wine that I bottled today.
First off I warmed up the honey and brought my apple juice to a simmer. Next I dumped the honey into the apple juice and stirred it in. Note: never use aluminum. I prefer stainless steel containers and wood utensils for cooking. Now I dump the liquid off in my genuine Red Wing 2 gallon and let cool.
I then dump my yeast, pectin enzyme, and nutrient into the container and cover with plastic wrap.
Put this away for about 2 weeks.
After I got this batch cooking I bottled the 2014 batch of wine.
Another 3 months and I will crack one. Wine making teaches you patience.
I will Update you when we dump the melomil into an airlock.
