I can't claim originality, as this is roughly what C.J.J. Berry provides in "First Steps In Winemaking". I have experimented with quantities and settled on this recipe though. Try it!
For 2 gallons (10 litres-ish):
3lb (3*454g jars) of clear honey
200g white sugar
30g goldings (5.7% alpha acid)
All simmered for 30 mins then cooled.
O.G. 1053
Muntons Gold Yeast + yeast nutrients.
F.G. 1001
Bottled with 1/2 tsp sugar.
You could use all sorts of yeast, but the Muntons gives a middle-of-the-road balance of dryness and sticks to the bottom of the bottles well. Straight honey is best for this, the hops mix well with something that isn't too flowery. I use Gales or Besco.
I've made this on and off for years, and every time I have a bottle I wish I'd made it more often. It really develops over time, drinkable in 3 months, but delicious after 2 years. Be patient!
The sugar at bottling gives it a lovely fizz:
Heavenly in the summer sunshine. Brew it now! Ready for next year.
Cheers,
ML.
