Ingredients:
- One quart of corn syrup per 1 1⁄2 gallons of water
- 1 cup of honey for every ten gallon batch
- 1 Cup Yeast
- Champagne Yeast Starter
Directions:
Starting hydrometer reading of about 60-65. Do not exceed 70.
Add 1-3ozs of yeast per 10 gallons of mash.
Heat 1/4th of your water to 120-130 degrees, only hot enough to melt the corn syrup then stir in your syrup.
Lastly, stir in your honey.
Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees.
Take a hydrometer reading and adjust as needed. Then add your yeast. 6 to 14 days
to ferment.