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Suggest a better descriptionSimmer the spices in the water for 10 minutes. Dissolve honey. Simmer and strain crud until there isnt any more. Transfer to primary, along with cider (this should bring primary to a good pitching temperature). Pitch yeast and wait 1 to 2 weeks for the foam to die down. Transfer to secondary. Ferment in secondary 3-6 months. Bottle and age another 3 or more months. Primary Ferment: 1-1/2 week Secondary Ferment: 3-6 months Recipe By : Arun Welch File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 54 Servings | ||
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Calories: 153 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 33mg | 1 % | |
Total Carbohydrate 41.4g | 12 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 41.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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