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To: Twotone

No prep for me just heat the water so the honey will dissolve nicely. Add a yeast nutrient because the honey does not provide the basics for the yeast to multiply and do their job. Add a quality ale or wine yeast and wait. Honey wine!


17 posted on 11/23/2012 6:07:29 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

I was speaking to someone who worked in the Food Science Dept of our town’s university. Since wine-making is now a big deal in OR they have a few faculty who are ‘experts’. One commented that the honey needs to be pasteurized to eliminate bacteria. I suppose that’s the professional outlook, but wondered how necessary. One of these days I’ll get around to trying a mead. In the meantime, we’ve still got pears & white grapes in the freezer waiting to start. I’ve been so depressed by the election results I haven’t felt much like doing anything. Except maybe crying into an earlier vintage... ;-)


19 posted on 11/23/2012 6:24:03 PM PST by Twotone (Marte Et Clypeo)
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