MedPretzel
Senior Member
- Joined
- Aug 12, 2004
- Messages
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½ cup dried lavender flowers (www.oldtimeherbs.com, 0.5oz)
½ tsp acid blend
1 lbs light brown sugar
4 cups white granulated sugar
1/4 tsp tannin
½ tsp pectic enzyme
½ tsp yeast energizer
1 tsp yeast nutrient
1 Campden tablet
water - to make 1 gallon of wine
Dissolve 1 lb of light brown sugar in 1 gallon of water. Pour 1 gallon boiling water onto the dried flowers.
Allow to sit, covered. Let cool. Add the rest of the ingredients when cool. Stir. The SG is a little high at 1.110 This could be tweaked in further recipes.
Transfer to secondary when SG hits 1.040 or lower. Fit fermenting lock and ferment until finished and clear topping up with water or extra wine when initial phase has calmed down. We made a little extra than 1 gallon (about 3 cups more), and used what he had left over to top up. Age at least 6 months. [A QuiToBee Recipe!]
½ tsp acid blend
1 lbs light brown sugar
4 cups white granulated sugar
1/4 tsp tannin
½ tsp pectic enzyme
½ tsp yeast energizer
1 tsp yeast nutrient
1 Campden tablet
water - to make 1 gallon of wine
Dissolve 1 lb of light brown sugar in 1 gallon of water. Pour 1 gallon boiling water onto the dried flowers.
Allow to sit, covered. Let cool. Add the rest of the ingredients when cool. Stir. The SG is a little high at 1.110 This could be tweaked in further recipes.
Transfer to secondary when SG hits 1.040 or lower. Fit fermenting lock and ferment until finished and clear topping up with water or extra wine when initial phase has calmed down. We made a little extra than 1 gallon (about 3 cups more), and used what he had left over to top up. Age at least 6 months. [A QuiToBee Recipe!]