Well as usual I decided to go against convention and try my own "fan dangled" recipe...
Rind of 10 oranges finely grated
Juice of 10 oranges
1.36Kgs Rowse's Honey (1 large container from Makro)
1/2tsp Tartaric Acid
1/2tsp Malic Acid
1/4tsp Tannin
1/2tsp Star Anise (coarsely ground)
1/2tsp Cinamon (coarsely ground)
1/2tsp Mace (coarsely ground)
1/2tsp Nutmeg (coarsely ground)
1/2tsp Rohapect pectolytic enzyme
3tsp Tronozymol nutrient
2 Vitamin B1 tablets
1tsp Campden Powder
1 sachet GV4/26 Yeast
Water to 1 gallon
Honey warmed in hot water to soften all poured/placed in bucket and water added...
Yeast started in a starter bottle and added...
Left for 3 days to begin fermentation stirred twice daily...
Placed into demi john and left until completion...
Fermenting comfortably in the airing cupboard now after the initial crazing died down, hence bucket for initial...
Smells great and has a lovely "marmalade" zing
Rind of 10 oranges finely grated
Juice of 10 oranges
1.36Kgs Rowse's Honey (1 large container from Makro)
1/2tsp Tartaric Acid
1/2tsp Malic Acid
1/4tsp Tannin
1/2tsp Star Anise (coarsely ground)
1/2tsp Cinamon (coarsely ground)
1/2tsp Mace (coarsely ground)
1/2tsp Nutmeg (coarsely ground)
1/2tsp Rohapect pectolytic enzyme
3tsp Tronozymol nutrient
2 Vitamin B1 tablets
1tsp Campden Powder
1 sachet GV4/26 Yeast
Water to 1 gallon
Honey warmed in hot water to soften all poured/placed in bucket and water added...
Yeast started in a starter bottle and added...
Left for 3 days to begin fermentation stirred twice daily...
Placed into demi john and left until completion...
Fermenting comfortably in the airing cupboard now after the initial crazing died down, hence bucket for initial...
Smells great and has a lovely "marmalade" zing
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