Beer Recipes

If you don’t know what kind of yeast to use, ask the guy at the home brewery store his opinion. Do not use bread or beer yeast for anything other than bread or bear. Most yeasts have a descriptive name. White labs brand of yeast is worth the extra money, especially for mead, and the names are very descriptive. Use your best judgment, and make a note of what yeast you used when making a recipe, as well as any changes to the recipe, so you can duplicate it.

Heather Mead

  • 6 pounds heather honey
  • 10 cups lightly pressed flowering heather tops
  • 4 gallons water
  • Yeast

Heat the water to 170F, add 6 cups heather flowers, and allow to stand covered overnight. Strain liquid and boil, remove from heat and add honey. Stir until dissolved. Run hot wort through a sieve filled with 2 cups of heather tips into the fermenting vessel. Allow to cool, and then add yeast. Allow to ferment until fermentation slows down. Remove 1/2 gallon of mead, add 2 cups heather flowers, and warm to 158F. Cover and steep for 15 minutes, then return to fermenter. When fermentation is complete, bottle and cap. Age from 2 weeks to 2 years.

Heather Ale

  • 6 pounds U.S. two-row malted barley
  • 10 1/2 ounces amber malt
  • 12 2/3 cups lightly pressed flowering heather tops
  • 3/10 ounce Irish moss
  • 5 gallons water
  • Yeast and nutrient

Mash the malt at 153F for 90 minutes. Sparge (run the rest of the heated water through the malt) to collect 5 gallons. Add about 1/2 gallon heather tops and boil vigorously for 90 minutes. Run hot wort through a sieve filled with two cups of heather tops into the fermenting vessel. Allow to cool and ferment at 61F for 7-10 days. When gravity reaches 1.015 (5th day), remove 1/2 gallon ale, add 2 cups of heather flowers, and warm to 158F. Cover and steep for 15 minutes, then strain and return to fermenter. When fermentation is complete, prime bottles, fill, and cap.

Rice Beer

  • 1 quart cooked rice
  • 1 gallon water
  • 12 ounces white sugar
  • Yeast

Dissolve the sugar in the water and then add the rice and yeaSt. Let ferment until complete, then strain into a secondary fermenter with an airlock. Let stand until sediment falls. Prime bottles, fill, and cap. Ready to drink in 7 days.

Gruit Ale

  • 1 gallon water
  • 1 3/4 pounds pale malt
  • 1 1/2 pound CaraPils (or crystal malt)
  • 1 1/2 grams Myrica Gale
  • 1 1/2 grams Marsh rosemary
  • 1 1/2 grams yarrow

Heat water to 170F; pour onto malted grains enough water to make a stiff mash. Let stand, covered, for 3 hours. Sparge (run the rest of the heated water through the malt) slowly with 170F water until 1 gallon total liquid is acquired. Boil wort and herb for 1 1/2 hours, cool to 70F and strain. Pour into fermenter, and add yeaSt. Ferment until complete, prime bottles, siphon, and cap. Age 4 months before drinking.

Myrica Ale

  • 5 pounds malted barley
  • 4 ounces fresh leaves and berries of Myrica gale
  • 4 gallons water
  • Yeast

Malt the barley at 150F for 90 minutes. Sparge (run the rest of the heated water through the malt) and boil together with 2 ounces of myrica gale. Strain and cool to 70F, pour into fermenter and add yeaSt. Hang the remaining Myrica in a muslin bag in the fermenter. Ferment until complete, siphon into bottles, prime, cap. Ready to drink in 10 days to 1 week.

Yarrow Beer

  • 5 pounds malted barley
  • 3 ounces recently dried yarrow (plants and flowers) or 6 ounces fresh flowering tops
  • 6 gallons water
  • Yeast

Mash malt with water at 150F for 90 minutes. Boil remaining water and sparge mash. Boil all with 1 1/2 ounces dried yarrow or 3 ounces fresh. Let cool to 70F, place in fermenter. Put remaining 1 1/2 ounces dried or 3 ounces fresh yarrow in a muslin bag and hang in fermenter. Add yeaSt. Ferment until complete, prime, fill, and cap bottles. Ready to drink in 2 weeks. ALTERNATE – substitute 6 pounds brown sugar for malted barley. Follow recipe as above save for adding all the fresh yarrow to the wort itself. Do not boil yarrow; allow it to seep until cool.

Sage Ale

  • 4 pounds malt extract
  • 2 pounds brown sugar
  • 4 ounces fresh culinary sage
  • 2 ounces licorice root
  • 4 gallons water

Bring the water to a boil, add 2 ounces sage and licorice root, simmer 1 hour. When cooled to 160F, strain over malt extract and sugar in fermenting vessel. Stir until sugar and malt are dissolved. Cool to 70F and then add yeaSt. Add the final 2 ounces sage to the fermenter. Ferment until complete (6 or 7 days). Prime, bottle, cap. Ready to drink in 10 days to 2 weeks.

Clary Ale

  • 4 pounds malt extract
  • 2 pounds brown sugar
  • 4 ounces fresh clary sage
  • 4 gallons water
  • Yeast

Bring the water to a boil, add 2 ounces sage, simmer one hour. When cooled to 160F, strain over malt extract and sugar in fermenting vessel. Stir until sugar and extract are well dissolved. Cool to 70F. Add yeaSt. Add final 2 ounces of sage to fermenter. Ferment until complete (6-7 days). Prime, bottle, cap. Ready to drink 10 days to 2 weeks.

Maple Beer

  • 3 pounds maple syrup
  • 1 gallon water
  • Yeast

Heat water until maple syrup will dissolve. Cool to 70F, pour into fermenter, add yeast, and ferment until complete. Prime, bottle, cap. Ready to drink in 7 days.

Ginger Beer

  • 1 1/2 ounces ginger
  • 1 tablespoon cream of tartar
  • 12 ounces brown sugar
  • 1 gallon water
  • Yeast and nutrient

Bring crushed ginger and water to a boil. Add sugar and cream of tartar. Strain. When cool add yeast and nutrient, ferment to completion. Ready to drink in 2-3 weeks.

Licorice Ale

  • 1 1/4 gallons water
  • 1 pound brown sugar
  • 2 ounces ground licorice root
  • Yeast

Boil water, sugar, and licorice together for 40 minutes. Let cool to 70F, strain into fermenter. Add yeast and ferment until complete. Prime, bottle, cap, and ready to drink in 1-2 weeks.

Elderflower Beer

  • 1 pint fresh elderflowers (1/2 pint dried)
  • 1 gallon water
  • 1 lemon
  • 1 pound sugar
  • Yeast and nutrient

Squeeze out lemon juice and put into a bowl with the elder flowers and sugar. Pour boiling water over them. Infuse for 24 hours, closely covered, then add yeaSt. Ferment in a warm room, then strain into bottles. Ready to drink in 1 week.

Elderberry Ale

  • 1 gallon water
  • 2 cups fresh elderberries
  • 2 pounds malt extract
  • Yeast and nutrient

Place elderberries and 1 quart water in a blender and puree. Slow-boil puree and remaining water for 1 hour, cool, strain, and press through a sieve. Add malt extract. Pour into fermenter and add yeast at 70F. Ferment until complete. Prime, bottle, cap. Can be drunk after two weeks, but does better if stored longer.

Simple Fermentation of Hops

  • 1 gallon water
  • 1/2 ounce hops
  • 1 pound white sugar
  • 1/2 tsp caramel
  • 1/2 ounce fresh gingerroot, crushed
  • Yeast

Boil all ingredients except yeast in the water for 1 hour, then add water as necessary to make one gallon. Strain, cool to 70F, and then add yeast. Leave 48 hours in a warm place, closely covered, then siphon off into bottles. Ready to drink in 1 week.

Medieval Household Beer circa 1512

  • 1 gallon water
  • 2 1/4 pounds pale malt
  • 1 1/4 pounds amber malt
  • 1/5 ounce hops
  • Yeast

Mash grains for 2 hours in 170F water. Sparge until 1 gallon of liquid is obtained. Boil with hops for 2 hours. Cool and strain. Pour into fermenter and then add yeast at 70F. Ferment until complete. Prime, bottle, cap. Age 4 months.

Chamomile Ale

  • 2 gallons water
  • Juice of 1 lemon
  • 8 ounces dried chamomile (whole plant preferred)
  • 2 pounds sugar
  • Yeast

Boil chamomile and water for 1 hour, cool, strain, and pour over sugar. Stir until sugar is dissolved, cool to 70F. Pour into fermenter and add yeast. Ferment until complete. Prime, bottle, cap, ready in 1 week.

Hyssop Ale

  • 12 ounces molasses
  • 8 ounces brown sugar
  • 1 gallon water
  • 1/2 ounce dried hyssop
  • Yeast

Boil molasses, water, sugar, and herb for 30 minutes. Cool to 70F and pour into fermenter. Add yeaSt. Ferment until complete, about 1 week. Prime bottles with 1/2 tsp sugar, bottle, and cap. Ready to drink in 10 days to 2 weeks.

Dark, Rich Mint Ale

  • 4 pounds pale malt extract
  • 1 1/2 pounds medium dark dried malt extract
  • 1/2 pounds black malt
  • 6 ounces dried peppermint herb
  • 4 gallons water
  • Yeast

Place mint in a small muslin bag. Bring 1 gallon water to boil, take from heat, and add mint bag. Cover and let stand overnight. Remove muslin bag, add remaining water, and heat to 150F. Add malt and malt extract. Cover and allow to cool naturally to 70F. Strain and pour into fermenter. Add yeast and ferment until complete. Prime, bottle, cap. Ready to drink in 7-10 days.

Rosemary Ale

  • 3 pounds malt extract
  • 2 pounds brown sugar
  • 4 gallons water
  • 3 ounces dried rosemary

Boil malt extract, sugar, herb, and water for 30 minutes. Cool to 70F, strain into fermenter, and add yeaSt. Ferment until complete. Prime, bottle, cap. Ready to drink in 10 days to 2 weeks.

Basic Honey Mead

  • 1 quart honey
  • 3 quarts water
  • Yeast

Boil water and honey together for 30 minutes. Let cool to 70F and add yeaSt. Ferment until complete (16-26 days). Prime bottles if carbonated mead is desired. Bottle, cap, and store. Ready to drink in 2 weeks to 1 year, the longer the better.

Cyser

  • 1 gallon fresh apply juice
  • 3 pounds honey
  • Yeast

Heat apple juice until honey will dissolve. Cool to 70F. Pour into fermenter, add yeast, and ferment until complete. Bottle per choice.

Pyment

  • 2 1/2 gallons grape juice with no preservatives
  • 2 gallons water
  • 7 pounds honey
  • Yeast

Combine grape juice and water; heat just until the honey will dissolve. Do not boil. Cool to 70F, pour into fermenter, and add yeaSt. Ferment until complete, then bottle.

Melomel

  • 4 pounds crushed black currents
  • 1/2 pint red grape concentrate
  • 2 pounds honey
  • 3 quarts water
  • Yeast starter

Warm 2 quarts water and dissolve the honey. When dissolved, add the black currents and remaining water. Let stand 24 hours covered. Add yeast and allow to ferment on the pulp for 3 days. After 3 days, strain and press the pulp, combine with grape juice concentrate, and add water to make 1 gallon. Pour into fermenter and ferment until complete.

Meath

  • 4 gallons water
  • 1 gallon honey
  • 2 ounces dried wild rose leaf (sweetbrier)
  • 1/2 ounce mace
  • 1/2 ounce sweet marjoram
  • 10 cloves
  • 1 ounce lemon peel
  • 1/4 cup raisins

Boil herbs together in 1 gallon water for about half an hour. Strain. Add water to make 4 gallons and warm it to allow the honey to dissolve. Add the lemon peel and raisins, let stand until cool. Strain and add yeaSt. Bottle. Ready in 1 week.

Wassail

  • 3 Cinnamon sticks
  • 6 Cloves
  • 4 Cardamon pods
  • 2 Oranges, sliced
  • 1 Lemon, sliced
  • 1/3 cup Raisins
  • 1 quart Wine (or white Grape juice)
  • 2 Apples, peeled & sliced
  • 1/2 gallon Apple juice
  • 2 pieces crystallized Ginger

Tie cinnamon, cloves, ginger, and cardamom into a piece of cheesecloth. Place spice bag, oranges, apples, lemon, and raisins in a large pan with the wine. Cover and simmer for 1 hour. Remove spice bag and fruit and add cider. Stir and heat mixture. Serve hot.

Soft Mead

  • 1 quart Water, preferably Spring Water
  • 1 cup Honey
  • 1 sliced Lemon
  • 1/2 tsp. Nutmeg

Boil together all ingredients in a non-metallic pot. While boiling, scrape off the rising "scum" with a wooden spoon. When no more rises add the following: pinch Salt juice of 1/2 Lemon Strain and cool. (Non-alcoholic, for the lightweights)

Honey Pumpkin Mead

  • 1 sound, hard-rind pumpkin (approx. 2 quart capacity)
  • Paraffin wax
  • 1 1/2 quarts of water
  • 4 lbs. honey
  • 2 each oranges and lemons
  • 1 pkt. wine yeast
  • 1 tea bag (black tea)

Prepare yeast starter. Sterilize honey and water by boiling for 10 minutes, skimming the froth as it rises. Remove from heat; stir in sliced citrus fruits, including skins. Cool to room temperature; pitch yeaSt. Allow to sit over night. Prepare pumpkin by cutting off the top with a sharp knife. The top must "mate" with the bottom so cut carefully. Clean out the seeds, strings, and membranes of the pumpkin. Rinse out with water. Pour the must into the pumpkin, leaving an inch of air space between the liquid and the rim of the opening. Replace the top. Prepare the paraffin/water bath: Fill a plastic bucket with hot water, melt the paraffin wax and float it on the water. Dip the pumpkin; bottom first, into the warm paraffin until it is coated up to its lid. Once the paraffin begins to harden on the pumpkin skin, seal the lid by carefully pouring paraffin over the top, making sure to coat the seam. Set the pumpkin in the middle of a shallow dishpan full of water to keep and thirsty pickle worms at bay and place it in a dark, quiet spot. Allow to sit for two months, then siphon off and bottle. Note: It is probably a good idea to rack the mead into a glass fermenter, fitted with an air lock, for evaluation prior to bottling. If the fermentation is not complete and you bottle prematurely, the corks and glass may blow.

Apple Wine (from juice)

  • 1 12oz can frozen apple juice
  • 1 6oz frozen lemonade or juice from 2 lemons
  • 1 lb sugar (2 cups) or 1 1/2 cup mild honey
  • 1 gallon water (boiled and cooled while covered)
  • 1 packet wine yeast (champagne or montrachet)
  • 1/2 tsp pectic enzyme

Boil the water, let it cool, covered. Boil the sugar or the honey with 1 quart of water until dissolved. Add an extra 1/2 cup of sugar if you are using lemons instead of lemonade. Take the cans of juice out of the freezer to let them defroSt. Sanitize a 1 gallon jug. While the sugar water is still a little warm, pour it into the jug. Add the apple and lemon juice. Then add plain, cool water until where the neck of the jug slants upwards. Add the pectic enzyme. Stir with a long wooden or metal stick that has been sterilized. Put the airlock on. Store it out of the light. 24 hours later, add the wine yeaSt. Put the whole thing in a warm (75F) and dark place and allow to ferment for 1 month. Rack the wine. Allow to ferment another one to three months. Bottle, cork, leave sit in the dark for a few months, then drink chilled.

Canny Apple Wine

  • 48 oz canned or bottle apple juice
  • 1 6 oz can frozen lemonade or juice of two lemons
  • 1 lb sugar or 1 1/2 lbs honey
  • 1 gallon water
  • 1 packet yeast
  • 1 tsp pectic enzyme
  • Proceed as with Apple Wine (from Juice)

Fruit Wines

Put the water mixed with sugar or honey on the stove to boil. Remove any bad fruit. Rinse the fruit lightly. Put the fruit in a nylon straining bag and tie the top tightly. Put the bag into your fermenting bucket and crush the fruit within the bag. Pour the hot sugar water over the crushed fruit. Add the acid, tannin, and yeast nutrient. Wait until the temperature comes down and add the pectic enzyme. 12 hours later, add the yeaSt. Stir once the fermentation begins. Remove the bag after the froth and bubbling has died down (1 week). Rack at least once. After 4-6 months, bottle and let age 1 year. Enjoy chilled.

Furst Raspberry Wine

  • 3 3/4 quarts water
  • 2 1/4 lbs sugar or 2 1/2 lbs honey
  • 3-4 lbs fresh or frozen raspberries
  • 1/2 tsp acid blend
  • 1/8 tsp tannin
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Rich Apple Wine

  • 2 lbs sugar or 2 1/4 lbs mild honey
  • 8 lbs crushed or chopped apples or 24 oz frozen apple concentrate
  • 1 tsp acid blend
  • 1/4 tsp tannin
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Cider Apple Wine

  • 1 gallon fresh pressed cider or apple juice, no preservatives
  • 1 quart water
  • 1 1/2 lbs sugar or 2 lbs honey
  • 1 tsp acid blend
  • 1/4 tsp tannin
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Apricot or Peach Wine

  • 1 gallon water
  • 2 1/4 lbs sugar or 2 1/2 lbs mild honey
  • 3 lbs ripe apricots or peaches
  • 1 1/2 tsp acid blend or juice + zest of 2 lemons
  • 1/4 tsp tannin
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Banana Wine

  • 1 gallon water
  • 3 lbs very ripe banana
  • 2 lbs sugar or 2 1/4 lbs honey
  • 3 tsp acid blend or juice of 3 large lemons
  • 1/2 tsp pectic enzyme
  • 1/4 tsp tannin
  • 1 tsp yeast nutrient
  • yeast

Blackberry Wine

  • 3 3/4 quarts water
  • 2 1/4 lbs sugar or 2 1/2 lbs honey
  • 3-4 lbs fresh or frozen blackberries
  • 2 tsp acid blend
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Blueberry Wine

  • 3 3/4 quarts water
  • 2 1/2 lbs sugar or 3 lbs honey
  • 2-3 lbs fresh or frozen blueberries
  • 2 tsp acid blend
  • 1/8 tsp tannin
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Pie Cherry Wine

  • 3 3/4 quarts water
  • 2 1/2 lbs sugar or 3 lbs honey
  • 3 lbs fresh or frozen pie cherries
  • 1 tsp yeast nutrient
  • 1/8 tsp tannin
  • 1/2 tsp pectic enzyme
  • yeast

For wild cherries, use 1/2 lb more sugar

Sweet Cherry Wine

  • 3 3/4 quarts water
  • 2 lbs sugar or 2 1/2 lbs honey
  • 4-5 lbs fresh or frozen sweet cherries
  • 2 tsp acid blend or juice + zest of 2 lemons
  • 1/4 tsp tannin
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Cranberry Wine

  • 3 lbs fresh or frozen cranberries or lingonberries
  • 3 3/4 quarts water
  • 3 lbs sugar or 3 1/2 lbs honey
  • 1 lb golden raisins
  • 1/4 tsp tannin
  • 1/2 tsp acid blend
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Currant Wine

  • 1 gallon water
  • 3 lbs sugar or 3 1/2 lbs honey
  • 3 lbs ripe red or white currants
  • 1/8 tsp tannin
  • 1/2 tsp pectic enzyme
  • yeast

Black Currant Wine

  • 1 gallon water
  • 2 1/2 lbs sugar or 3 lbs honey
  • 2 1/2 lbs black currants
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Elderberry Wine

  • 1 gallon water
  • 2 1/2 lbs sugar or 3 lbs honey
  • 3 lbs ripe elderberries
  • 2 tsp acid blend
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Gooseberry Wine

  • 1 gallon water
  • 2 1/2 lbs sugar or 3 lbs honey
  • 3 lbs gooseberries
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Kiwi Wine

  • 3 3/4 quarts water
  • 2 1/4 lbs sugar or 2 1/2 lbs honey
  • 3 lbs chopped kiwifruit
  • 1 tsp acid blend
  • 1/8 tsp tannin
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Melon Wine

  • 3 1/2 quarts water
  • 2 lbs sugar or 2 lbs honey (honey is best)
  • 3-4 lbs very ripe melon from the centers of melons
  • 2 tsp acid blend
  • 1 tsp yeast nutrient
  • yeast

Mulberry Wine

  • 3 3/4 quarts water
  • 2 1/4 lbs sugar or 2 1/2 lbs honey
  • 3-4 lbs fresh or frozen mulberries
  • 1 tsp acid blend
  • 1/8 tsp tannin
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Orange Wine

  • 3 3/4 quarts water
  • 2 lbs sugar or 2 1/4 lbs honey
  • 10 heavy juice oranges
  • 1/4 tsp tannin
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Pear Wine

  • 3 1/2 quarts water
  • 2 lbs sugar or honey
  • 4 lbs ripe pears
  • 2 tsp acid blend
  • 1 tsp yeast nutrient
  • 1/4 tsp tannin
  • 1/2 tsp pectic enzyme
  • yeast

Pineapple Wine

  • 3 1/2 quarts water
  • 2 lbs sugar or honey
  • 3-4 lbs ripe pineapple
  • 1/2 tsp acid blend
  • 1/4 tsp tannin
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Plum or Nectarine Wine

  • 3 1/2 quarts water
  • 2 lbs sugar or honey
  • 4 lbs ripe plums or nectarines
  • 1 1/2 tsp acid blend
  • 1/8 tsp tannin
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Rhubarb Wine

  • 1 gallon water
  • 2 1/2 lbs sugar or 3 lbs honey
  • 3 lbs rhubarb stalks
  • 1 6 oz frozen apple or white grape juice
  • 1/8 tsp tannin
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Strawberry Wine

  • 3 1/2 quarts water
  • 2 lbs sugar or honey
  • 4 lbs ripe strawberries, fresh or frozen
  • 1 tsp acid blend
  • 1/8 tsp tannin
  • 1 tsp yeast nutrient
  • 1/2 tsp pectic enzyme
  • yeast

Herbal Wines

  • 4-6 cups lightly packed herbs or flowers
  • 1 gallon water
  • 3 lbs sugar or 3 1/2 lbs honey
  • 1 tsp yeast nutrient
  • 1/8 tsp tannin
  • 3 tsp acid blend
  • yeast

For all flower recipes, gather the flowers after the morning dew has dried but before the heat off the day, remove all green parts. Lavender is an exception. Rinse off herbs under cold running water. Put the herbs in a 2 quart saucepan with a tight fitting lid. Bring to a simmer, put on the lid, and turn the heat off. Steep from 1 to 6 hours, depending on the flavor strength you want. Boil remaining water with sugar or honey and allow to cool. Strain herbal mixture into the fermenter, add remaining ingredients. 24 hours later, add yeaSt. Ferment 3-5 days, then rack. Ferment another month, rack again, wait 3-6 months for fermentation to end. Bottle and let age 1 year. Keep from light.
Good herbs – parsley, pineapple sage, sage, basil (especially purple), oregano, thymes, lemon balm, mints, sweet woodruff, rosemary, bay leaves, catnip, dill, hyssop, and marjoram)
Good flowers – dandelions, elderflowers, rose petals, lavender, chamomile, nasturims, calendula, apple blossoms, citrus blossoms, pansies, Johnny jump-ups, violets, day lilies, borage, hawthorn, honeysuckle, and primrose.

Mint Wine

  • 4 cups lightly packed fresh mint
  • 1 gallon water
  • 1 tsp yeast nutrient
  • 1/4 tsp tannin
  • 3 tsp acid blend
  • 3 lbs sugar or 3 1/2 lbs honey
  • yeast

Dandelion Wine

  • 6-8 cups dandelions (flowers)
  • 1 gallon water
  • 3 lbs sugar or 3 1/2 lbs honey
  • 1 tsp yeast nutrient
  • 1/4 tsp tannin
  • 3 tsp acid blend
  • yeast
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