Content

• Ingredient
• Steps
• What you need
• Advice
• Warning

When you mix water and honey with yeast, you get honey alcohol, an alcoholic drink commonly known as "honey wine". There are over 30 different types of honey alcohol. This article will give you a simple recipe to do it.

Ingredient

(The amount varies depending on the amount of honey alcohol you want to make)

• Honey
• Country
• Yeast
• Fruit or seasoning (optional)

Steps

1. 

   Gather and disinfect all of the tools listed in the "What You Need" section below. Anything used to make honey wine needs to be pre-sterilized. The environment you are creating promotes fermentation can also promote the growth of any remaining microorganisms if not properly cleaned. You can use a mild bleach solution (be sure to wash it thoroughly), but it is better to use an antiseptic solution that can be found at any beer or liquor store (and online).

2. 

   
   
   Mix at the rate of 1.5 kg honey with 4 liters of distilled water. DO NOT Heat OR Boil. No need to mix with honey and clean water according to FDA regulations. Just boiling water to kill bacteria and bacteria, honey is a natural antibacterial agent.
   • This mixture is called the "wort".
   • Adding fruit or spices to the wort drastically changes the flavor, and any ingredient can be mixed with honey alcohol. It is so much fun to experiment with flavors like a home brewer!
   • See How to Loosen Honey
   • Distinguish pure honey

3. 

   
   
   Mix a little water with the yeast you choose according to the manufacturer's instructions, then add it to the wort.

4. 

   Pour into large container, with enough space for fermentation. If there is not enough space, a large amount of yeast can escape and become damaged. You need to prevent air from entering the tank, but carbon dioxide needs to be released. One way to do this is to poke a few holes in the balloon, then stretch it over the top of the bottle. Fix it with elastic band or wrap the tape around. However, this is not a good way to seal the honey wine, because you cannot supplement nutrition when covered with a bubble, and the barrel is not airy, so you have to change the bubble several times. The best way is to buy air-barrier caps from your local brewery or online because they are reusable, sterile, and do not decompose over time.

5. 

   
   
   Place it in a quiet place with the temperature best suited to the type of yeast you choose. This information is recorded by the manufacturer. If you have a hydrometer and know the initial weight of the wort, you can determine how the sugar breaks down on fermentation. To determine the three stages of sugar breakdown, you need to measure the initial weight, determine the final weight based on the alcohol tolerance of the yeast, then divide the total into three parts. Ventilate (add oxygen) at least once a day during the first sugar break down, venting as much as possible.

6. 

   Here are a few different ways to know when the honey wine fermentation is finished:
   • The most accurate way is to measure the specific gravity with a hydrometer when you make your first preparation, then measure every two weeks. The selected yeast has the ABV tolerance printed on the package, and the hydrometer measurement can be used to determine the final weight the honey alcohol will achieve. When the honey wine reaches this weight, wait at least 4 to 6 months before bottling to ensure all the CO2 in the honey wine has been reduced. If the honey alcohol is not properly degassed and excessive CO2 compared to the honey wine bottle is transferred, the bottle is at risk of exploding when the temperature changes.
   • Wait at least 8 weeks. The amount of time it takes for honey to ferment will depend on many different factors, but usually 8 weeks is sufficient.
   • If you use an air stopper, wait up to 3 weeks after the alcohol bubbles.

7. 

   When the fermentation is finished, transfer the honey alcohol to a container with little or no air. The less oxygen the alcohol contains, the better. Using an infusion tube is the best way to transfer alcohol to a barrel as you can maximize descaling. The longer you wait, the better the honey wine will be, the average waiting time is 8 months to 1 year with the home brewer.

8. 

   Put honey alcohol in bottles, seal and store in a cool, dark place. Now honey wine is ready to use, but it will taste even better when it is aged. advertisement

What you need

• Sterilizing solution
• Big jar
• Thermometer
• Large clean crate
• Air or bubble stopper
• Hydrometer (optional)
• Water infusion tube
• Bottle

Advice

• White yeast is also suitable if there is a winery near you. It is difficult for yeast to synthesize the sugar in honey, it is made to synthesize malt sugar.
• The sweetness of honey wine depends mainly on the amount of honey you put in each liter of the wort and the alcohol tolerance of the yeast rather than on the type of yeast. Once you know the alcohol tolerance of locally available yeast, you can make a light or sweet honey wine depending on the recipe you create.
• In fact, there is a time when you can cook honey: that's when you brew a special kind of honey wine called bochet. Bochet is a honey wine made from caramel honey (burnt honey).
• Any neutral fruit juice (apples, white grapes) produces good nutritional yeast, which is often needed in honey - without the need for additional nutrients by itself for yeast to grow and have properties. high acid. Just give it a small amount for everything to happen, unless you want your honey wine to taste like those fruits. Alternatively, nutritional yeast can be purchased at your local brewing or liquor store.
• Leaving the honey wine too hot or too cold during the fermentation can prevent the fermentation or damage the alcohol. Better yet, it was a quiet place, with not much traffic. Not necessarily dark.
• Liquor supply stores also have a variety of preparations such as sparkolloid and bentonite that help absorb the honey-wine turbulants. This really speeds up the cleaning process that could take months without them.
• Adding potassium sorbate to honey wine when bottled will help keep color and flavor in the long run. Sorbate is mainly used as a yeast inhibitor to help stabilize honey alcohol before bottling. However, you should not use sorbate without adding sulfite, otherwise microorganisms will eat sorbate and turn it into geraniols.

Warning

• Avoid adding sugar or honey to honey wine when bottling. If the fermentation is not completely finished, it can be changed by a new food and turned the honey wine into "glass grenades".
• Make sure you buy yeast from a winery. Do not take "yeast" from natural food stores. Baker's yeast is an alternative to anyone who wants to try it out when making wine for the first time. It helps you feel like you're making wine without losing you money if the wine goes bad. However, the yeast for the baker is also raised to ferment quickly, and create many strange flavors. Certain yeasts can also produce a variety of strange flavors but to a lesser extent (honey water is a harsh environment with yeast cells and lacks many of the nutrients in beer). Wine yeast is often the perfect choice for honey wine, and some brewery stores will have a yeast for honey wine.
• As with all alcoholic products, be responsible for enjoying homemade honey wine.
• This is an alcoholic beverage, so all customers must be of legal drinking age.