Brewing up a three pounds of a delicious, dark, rich wildflower honey we brought back from a recent trip during which we passed through Georgia. Using a standard wine yeast here that I know will give good results.

Ingredients in this batch

  • 3 lb, 2.3 oz. wildflower honey from Georgia Honey Farm.
  • 1 tsp. Fermaid K.
  • untreated tap water to just over 1 gallon.
  • ½ packet Lalvin 71B-1122 wine yeast, rehydrated in ½ cup untreated tap water at 100℉.

Procedure

Poured honey into the carboy through a funnel, then added yeast nutrient and water. Agitated, added more water to just over a gallon; agitated. Agitated obsessively and repeatedly and intermittently, then measured the gravity and pitched the rehydrated yeast.

Did not, however, record the gravity.

Brew date: 11 November 2018.
Original gravity: Not recorded.
Bottling date: 12 November 2020.
Final gravity: 1.012.
Estimated ABV: Approx. 11% ???

Yield: TBD; hopefully, about a gallon.

  • 5 x 12 oz. wine bottles
  • 2 x 22 oz. wine bottles
  • ~5.5  oz. hydrometer tube

Total: 110 fl. oz., or about 85% of a gallon.

Observations

  • 2020-11-12: Bottled.