- 8# clover honey
- 1 package dry champagne yeast (rehydrated)
- Lots of yeast nutrient
Honey was pasteurized at 155F for ~5 minutes with about 2 gallons of water
and then poured into carboys half filled with cold water. Then topped off to 5
gallons and oxygenated for about 90 seconds. Yeast was pitched once the
temperature dropped down far enough.
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Wednesday, 12-Oct-2005 20:12:58 MST