Here's what I put together... 2 Kg Kawartha Lakes Honey (Clover). 2 large navel oranges and 2 tangerines that had been used for zest in my witbier then frozen, partially thawed and cut into pieces. One 600g bag of frozen raspberries, thawed. 500g table sugar (sucrose). Boiled a kettle of water, and used it to help funnel all the ingredients into a sanitized 11.5L carboy. Mixed the whole works real good and topped up with filtered water. Decided that rather than pitch a yeast right away, I'd toss in a campden tablet and let it sit overnight. I'll be using Lalvin EC1118 to ferment, and plan to bottle-condition with more honey for a sparkling melomel.
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