Riesling pyment

1 Servings

Ingredients

Quantity Ingredient
4½ pounds Wildflower honey
5½ pounds Partial blueberry honey
2 tablespoons Acid blend
1 tablespoon Pectic enzyme
4 pounds Alexander's Johanissberg
Riesling extract
1 Pack
Red Star champagne yeast

Directions

Boil honey, acid, enzyme and Riesling extract for 1 hour (I have since learned that honey is best not boiled; subsequent batches have been made by holding the mixture for 2 hours). Cool and pitch yeast. Rack to secondary after 8 days. Bottle after 4 months. This is more winey than your straight mead, but very pleasant. Medium dry and spritzig---very nice as a table wine. Those of you set up to crush your own grapes might try a grape honey mix. A drink of noble history! Primary Ferment: 8 days Secondary Ferment: 48 days

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