3 pounds local wildflower honey
1½ pounds Taiwan Longan Honey
18” sugarcane, peeled and chopped
2½ oz. fresh ginger, pulverized
2 oz. fresh lemongrass, chopped
Peel and juice of 2 limes
1 fresh pineapple
3 kiwi fruit
1 dragonfruit**
1 mango
2½ tropical guava
Yeast nutrient, Acid blend, Gypsum & Irish moss
Simmer sugarcane, ginger, lemongrass, lime peel & juice, and chemistry in 1½ gallons water for 1 hour. Remove w/ strainer. Bring just to a boil, then cut heat. Add honeys and stir vigorously to dissolve. Return to heat, gradually bringing just to a boil and skim foam.
Puree all fruits in food processor. Pour into nylon mesh bag and tie bag securely. Remove honey mixture from heat and add fruit bag; leave covered for 15 minutes to bring fruit to heat. Add 3 gallons of cold water to open fermenter, then add honey mixture and fruit bag. When cooled to room temperature, pitch with Pasteur Champagne yeast.
Should be ready to drink by the first week of May.
Puree all fruits in food processor. Pour into nylon mesh bag and tie bag securely. Remove honey mixture from heat and add fruit bag; leave covered for 15 minutes to bring fruit to heat. Add 3 gallons of cold water to open fermenter, then add honey mixture and fruit bag. When cooled to room temperature, pitch with Pasteur Champagne yeast.
Should be ready to drink by the first week of May.
*Okay, technically it's a melomel, you brewing nerds.
**Mary wanted to keep this as a pet but I wouldn't let her. However, a week later I did buy her another one as a pet. We'll see how that works out.
**Mary wanted to keep this as a pet but I wouldn't let her. However, a week later I did buy her another one as a pet. We'll see how that works out.
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