Ingredients:

• 5 gal Riesling juice (TA=1.10, Bx=19, pH=2.99)
• 7 lbs clover honey
• Yeast Lab dry mead yeast (M61), 1-liter starter

Directions:

• Add the honey to the sulfited grape juice to raise the OG to 29 Bx.
• Adjust the acid if needed with acid blend.
• The following day pitch the yeast starter and let it ferment at ambient basement temperature leaving in primary twelve months.
• Rack off the sediment and bottle when completely clear.

Notes:

Wonderful sweet/sour balance with a tremendous honey/sweet Riesling aroma. Should be stunning after a few years of bottle age. Taste is reminiscent of a late harvest Riesling with honey flavors and aroma very evident.

Specifics:

• OG: 1.120 (29 Bx)
• FG: 1.019 (5 Bx)

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