Excellent yeast choice for fermenting honey!
Steve
"Steve Thompson" > wrote in message
...
> I'd substitute about 2 to 2.5# of honey for the sugar, and recommend
Lalvin
> K1-V1116 yeast. Technically it would be a Cyser, not an Apple Cider. (But
> very good
>
> Steve
>
> "W ä l r ü s" > wrote in message
> hlink.net...
> > I ran across this simple recipe. Can you see if it looks OK as-is?
> > Should anything be added or omitted for flavor or safety reasons?
> >
> > I am collecting recipes from the good ol' days, the way our grandparents
> > used to make it. Simple & uncomplicated.
> >
> > Thanks!
> > Walrus
> >
> > 1 gallon fresh apple juice with no preservatives.
> > (or 10 pounds crushed/juiced apples or pears with 6 cups water).
> > 1 lb sugar.
> > 1 packet yeast.
> >
> > 1. Place apple juice in fermenter & cover for 24 hours at room
> temperature.
> > 2. Mix sugar & sprinkle yeast over top of juice. Cover and ferment
3-5
> > days.
> > 3. Rack into secondary fermenter and attach air lock for 3 weeks.
> > 4. Rack into a clean vessel and add 2 oz of white sugar and gently
stir.
> > 5. Bottle and age 3 months.
> >
> >
>
>