One of my offices in Winston Salem got flooded out during a rain storm we had a couple of weeks ago so we had to move our offices from there tomy Asheboro branch office for the administrative functions. The Asheboro branch is way out in the country and has many fine wine making things growing around the property. One of these, as I discovered was Honey Suckle. An aromatic white flower that grows on a vine. When picked right, you can get a drop of liquid out of the flower that taste like honey.......... almost Jasmin type taste.
I didn't think Honey Suckle alone would be a wine that I would drink, but would be a great flavor adder to something else. So I rumaged throught the freezer and found the figs that I picked from my tree last year. I thawed, mashed the figs and boiled and steeped the Honey Suckle and added the 2 together with a couple of campden Tablets, brought the SG to 1.100 and let it sit. I just added thePectic enzyme and it smells wonderfull already.
Now for the tough decision, Montrachet or Cotes des Blancs yeast?
Both will ferment to 13% or so Max, I'm looking for about 11% to retain flavor, so I will stop the fermentation if needed around 1.020 and not have to sweeten back with anything.
Any thoughts?
I didn't think Honey Suckle alone would be a wine that I would drink, but would be a great flavor adder to something else. So I rumaged throught the freezer and found the figs that I picked from my tree last year. I thawed, mashed the figs and boiled and steeped the Honey Suckle and added the 2 together with a couple of campden Tablets, brought the SG to 1.100 and let it sit. I just added thePectic enzyme and it smells wonderfull already.
Now for the tough decision, Montrachet or Cotes des Blancs yeast?
Both will ferment to 13% or so Max, I'm looking for about 11% to retain flavor, so I will stop the fermentation if needed around 1.020 and not have to sweeten back with anything.
Any thoughts?