The River Cottage Booze Handbook by John Wright

Author:John Wright [Wright, John]
Language: eng
Format: epub
ISBN: 978-1-60774-786-4
Publisher: Potter/TenSpeed/Harmony
Published: 2015-04-13T16:00:00+00:00

Flavorings

About 2 tbsp chopped rosemary

2 level tsp thyme leaves

2 level tsp mugwort

½ tsp wormwood

4 bay leaves

First stand your jars of honey in warm water to make it a little more runny or to liquefy if your honey is set. Place all of the flavoring ingredients in a fermenting bucket and pour in 5 quarts boiling water. While it is still hot, stir in the honey until dissolved. Allow to cool, then add the grape tannin, lemon zest, and lemon juice. This brew should be sterile, but if you want to be sure, add a crushed Campden tablet. Leave for 24 hours.

Strain the liquid into a sterilized fermenting bucket. Aerate, then add the yeast energizer and pitch the yeast. Cover and leave to ferment for 6 days, stirring every day except the last, then siphon into a demijohn and fit an air lock.

Rack off into a second demijohn when fermentation appears to have ceased and bottle once the wine is clear. Leave to mature for a year before drinking.

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