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 Recipe By : Serving Size: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (4536g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 81.6mg||3 %|
|Potassium 1061.4mg||28 %|
|Total Carbohydrate 1681.9g||495 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 1677.8g|
|Protein 6.1g||9 %|
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Calories per serving: 6205
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