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Source: Daniel F. McConnell
Ingredients:
- 5 gal Riesling juice (TA=1.10, Bx=19, pH=2.99)
- 7 lbs clover honey
- Yeast Lab dry mead yeast (M61), 1-liter starter
- Add the honey to the sulfited grape juice to raise the OG to 29 Bx.
- Adjust the acid if needed with acid blend.
- The following day pitch the yeast starter and let it ferment at ambient basement temperature leaving in primary twelve months.
- Rack off the sediment and bottle when completely clear.
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Wonderful sweet/sour balance with a tremendous honey/sweet Riesling aroma. Should be stunning after a few years of bottle age. Taste is reminiscent of a late harvest Riesling with honey flavors and aroma very evident.
- OG: 1.120 (29 Bx)
- FG: 1.019 (5 Bx)
Specifics: