Hi everyone - I want to apologize for my scatter brain. I always think I'm organized with these videos and often times it turns out I'm not, so watch for the little notes I add. I'm not a professional, please be kind, I do this for fun. Look below for all the details.
Recipe for 1 gallon:
I used 2 lbs of honey but I recommend 3 for standard strength.
1/2 pack of D47 (or yeast of choice)
2.50 Go Ferm Protect (Helps protect your yeast and boost their cell walls)
.44g FT Blanc Soft (Add whatever tannin you would like, following package instructions for a "white wine")
1g Booster Blanc (Optional - helps with mouthfeel, etc)
SG: 1.066
Hop on Google and type in: "TOSNA Calculator" Proceed to insert your starting gravity and about how many grams of yeast you added to calculate your nutrient schedule.
Add Fermaid O at the 24, 48, 72 & 7 day marks.
Once fermentation is complete proceed to stabilize and wait at least 24 hours after until you add honey.
I added about 10 oz of honey to bring my sugar levels from 1.00 to 1.026, and added 2.10g of Tataric acid (use acid of choice or do a bench trial to determine the most complementary acid to your honey choice).
From here you may allow the sediment to settle your way. Do research on clearing methods and proceed (bentonite needs to be used at the start to work properly, but everything else as far as I know is used later. I could be wrong, I am still learning).
Bottle and enjoy!!!
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