AZ_IPA said:Well, ~12 lbs of honey is ~1g in volume. So 2lbs honey and 1/2g juice will equal roughly 2/3rd of a gallon. So you'll need less than 1/3g of water. Keep in mind you want a gift of head space in the primary. It won't form huge krausen like beer, but it will foam a bit as the grape juice is very nutritious. Mixing the honey with the juice and then topping off with water is what I do. I just made a 3g batch of this but used the white grape and cherry juice instead. After primary, racked to a 3/4 liter of black cherry juice. Looking forward to it. Need to crack open a bottle of '11 vintage as well.
Wow. After about a year in the bottle this stuff mellows out nicely. No more clawing sweetness and overly welches flavor. And man is it pretty strong. I thought I was going to dump this. Will be making another gallon once things quiet down from the holidays.
johngottshall said:When I made this I measured the honey by weight. And it turned out great
So I made this on Monday and was wondering if the separation between the honey and the grape juice will disappear as it ferments?
I made 2 gallons, and bottled one gallon dry. It's darn tasty.
Just started two single-gallon batches of this on Sunday. Both used wildflower honey, one is being eaten by Montrachet, and the other EC-1118. Both are fermenting vigorously, but while the EC-1118 foamed up a lot, the Montrachet did not foam at all. Eager to see if there is any difference in the finished product.
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