“...My happiest year, 1983, was when I got over half a ton of honey! Tulip Poplar and white clover mostly....”
Lucky man! I’d love to have half-a-ton of honey. (I’d be in mead city....)
Recipes, give us recipes? Please?
I remember I did approx 2.5 gallons of pear juice, and honey cut with water, simmered before adding the pear juice, and i can’t remember that ratio of honey to water, then pitch with champagne yeast, let it ferment out, rack it three times at 6 month intervals (kept it in a cool cellar) then I put it in champagne bottles with like a half teaspoon of corn sugar for effervesences.