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The Mead House Episode 38

Ryan talks about a 3 gallon Pyment recipe using 2 cans of Alexanders Gewurztraminer concentrate, and 3 pounds of a light honey like white clover, alfalfa or orange blossom. He recommends 71B for the yeast, and whatever nutrient protocol you usually follow. You’re looking for a starting gravity of anything from 1.111 to 1.106, and let it ferment dry. Age it for 6 months, tasting periodically.