Geatly Weekly 5
1. Bring to boil one quart of water then reduce heat to 160 degrees
2. Slowly stir in honey.
3. Add in additional water to make 1 gallon of must and continue to cook for ten minutes.
4. Add in ΒΌ cup of lemon juice. This provides citric acid which is a yeast nutrient.
5. Add in one cup of fresh brewed plain tea (pekoe or orange pekoe). This provides tannic acid which is a yeast nutrient.
6. Cool must in ice bath to around eighty to ninety degrees
7. Transfer to carboy.
8. Add yeast
9. Cap with fermentation lock, store in cool and dark place for three months to a year.
10. When product no longer has a cloudy appearance and begins to clarify the fermentation process is complete and it is time to bottle. Continue to age bottled product for a minimum of three months to insure fermentation process is complete. Bottling to soon will result in a naturally carbonated or sparkling wine instead of a still or non-sparkling wine.