I picked up some inxpensive TJ's honey labeled only as "Turkish honey" the other day. It tastes fairly generic, but I thought it might make an interesting varietal; if it's too indistinct, I may add some oak in secondary. Obscure Monty Python reference ahoy!

Ingredients in this batch

  • 3 lbs Trader Joe's Turkish honey
  • 1 tsp yeast nutrient
  • ½ tsp yeast energizer
  • ½ pack of RedStar champagne yeast, rehydrated in ¼ cup oz of 100-degree water

Yield: One more 1-gallon batch to round out the day.

Instructions

This one was simple. I poured the honey, yeast energizer, and yeast nutrient in a sanitized glass carboy, then topped it off with approximately 0.6 gallons of distilled water and filtered tap water to the 1-gallon line. As usual, I aerated for approximately 10 minutes by capping, shaking, and uncapping the carboy repeatedly. Pitched the yeast and done. Starting gravity was 1.092.

Observations

  • 2016-12-26T16:00:00: Ferment away, my friend!
  • 2017-03-04T16:00:00: SG at bottling was 0.999, for an ABV around 12.21%. This batch produced just under ten 12-oz bottles.