Spiced Apple Mead / Wine

Ingredients: (for 1 gallon)

· 2 ¼ lbs Sugar or 2 ½ lbs honey
· 1 lb Chopped Golden Raisins
· 24 oz Frozen Apple Juice Concentrate
· 10 Peppercorns Bruised
· 1 Cinnamon Stick
· 8 Whole Cloves Bruised
· 1/2 Tsp. Acid Blend
· 1 Tsp. Yeast Nutrient
· ¼ Tsp. Tannin
· 1 Gal. Water
· 1 pkg. Pasteur Champagne Yeast

Procedure:

Put 6 cups of water and the sugar in a pot. Heat the mixture and stir to dissolve the sugar. Put the spices and raisins in the pot and bring to a boil and let simmer for 10 to 15 minutes. Add concentrate, nutrient, tannin, and acid blend. Pour must into carboy. Add enough water to make one gallon. When cooled, pitch yeast and attach an air lock. You may wish to use a blow-off tube. If you do, after the initial violent fermentation, attach a regular air lock. Rack after 1 to 2 weeks, discarding the raisins and spices.

Recipe curtesy of "Cheezer"