#2 Zapatista Coffee Blossom Mead
60 oz. coffee blossom honey
1 lb. chopped, unsulphited raisins
1 1/2 tsp acid blend
1/4 tsp tannin
1/2 tsp pectic enzyme
3/4 tsp yeast nutrient
springwater to 1 gallon
campden tablet
premier cuvée yeast
OG 1.122
Pitched yeast after 24 hours.
1 lb. chopped, unsulphited raisins
1 1/2 tsp acid blend
1/4 tsp tannin
1/2 tsp pectic enzyme
3/4 tsp yeast nutrient
springwater to 1 gallon
campden tablet
premier cuvée yeast
OG 1.122
Pitched yeast after 24 hours.
posted by lily of the valley at 4:00 PM
1 Comments:
Hi. I stumbled on this blog doing a search on acerglyn and found you coffee blossom mead. Sounds delicious. Where on earth do you get coffee blossom honey from?
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