⁶Jordbæret Knep$

Must

Yeast Starter

≈ 4 ½ gal hard water

2 c apple juice

9 lbs Wildflower Honey (3 quarts)

Large pinch of energizer

5 pints Strawberries, fresh

Champagne yeast

2 oz Tincture of Wormwood

1 gm Saffron

Sterilize / sanitize all equipment first.  I put 1 T of one-step & 5 gallons of warm water into my primary fermenter, and let everything else sit in there until needed.

Make yeast starter before starting must.  Heat juices and energizer to just below boiling for about 15 minutes.  Let cool to about 90°F.  Shake well, add yeast, & put in the dark.

Mash strawberries with a potato masher, stems & all; add to must (honey, wormwood, & two gallons of water).  Simmer for 1 ½ hours, do not boil, it will affect the flavour of the honey.  Let cool for about an hour, strain into primary & add saffron.  Add water to bring it to five gallons total.  When temp has dropped to about 90ºF add the yeast starter, probably about 6 hours to cool that far.

Rack at 3 to 4 weeks, again as necessary.  Bottle at about six months, make sure air lock popping is down to about once in ten minutes.  Should be palatable at bottling, but best to age at least one year.

OG:  1.116

Rack 1

Rack 2

Rack 3

FG:

7-21-04

 10-8-2004

SG - 0.995

PH - 3.0