I want to try this Honey Soda Made the Easy Way FOR THE BEGINNER WHO WANTS A SUPERIOR BEVERAGE AT A RIDICULOUSLY LOW PRICE, HERE’S THE STEP-BY-STEP PROCESS. The Vintage of the Vikings, Chaucer’s Choice, the Rage of Runnymede and Beowolf’s Best – known as honey wine or mead is the most common drink made from honey. (I recall reading in Brother Adam’s pamphlet that a well-made mead is superior to any wine made from grapes.) The next most common is honey vinegar; less well known is honey pop or soda, if you prefer. Least common, I believe, is honey beer. Made properly, each of these is a premier product when compared to those made using white table sugar, which is utterly devoid of vitamins and minerals. This recipe will show the hobby beekeeper, using their own nectars, how to produce eight, two-liter bottles of honey pop, root beer flavor, for about a quarter of a dollar, within thirty minutes – after one learns the technique – and drinkable within forty-eight hours after curing, with the only ingredients being honey and water, yeast and flavoring plus loving patience. THE EQUIPMENT •FIVE-GALLON PLASTIC BUCKET WITH BOTTOM SPOUT. •PLASTIC GALLON JUG •17-1/2″ WOODEN STIRRER •PLASTIC FUNNEL, 5″ WIDE BY 6″ HIGH •It’s best to assemble the four pieces of equipment first. THE INGREDIENTS •1/8 OZ. DRY WINE YEAST •4 GALLONS WATER •2 QUARTS HONEY •2 FL. OZ. ROOT BEER EXTRACT •30 MINUTES I always keep a supply of the above on hand, never having to reorder because I’m out of stock. The wine yeast is stored in the freezer since I must always have a quantity on hand for the honey wine operation. My variety is Montrachet, but E.C. Kraus catalog recommends Pasteur Champagne. THE MANUFACTURING •Dissolve the yeast in a half cup of warm water. •Pour the three gallons of warm water (80 degrees F) into the five-gallon white plastic bucket, using the one-gallon plastic jug, a recycled milk container, as a measurer. •Pour the honey into the bucket, using the remaining gallon water to rinse the quart jars. •Pour the extract into the bucket. •Place the dissolved yeast into the bucket. •With the eight topless 2 liter plastic bottles near by, start filling using the funnel beneath the spout. Fill to one inch from top. (Important note: The spout cover must be held in place tightly against the spout’s body when filling the bottles to prevent squirting all over the place.) •Screw on bottle caps and place the filled plastic bottles on their sides, in a warm spot — such as the furnace room — for 48 hours or until the bottles become rigid. •Store in refrigerator, upright or prone, depending upon clearance. DRINKING After removal from the refrigerator for use, it is important to exhaust the bottle — twisting loose the cap intermittently — to permit the carbon dioxide gas to escape slowly — or else foam will burst all over the place. Ice may be added. The leftover must be stored in the refrigerator.
Posted on: Tue, 18 Mar 2014 16:51:14 +0000
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