Hey Guys and Gals! Kumquats go in whole, sweet peel and tart flesh together. Makes one gallon.
Ingredients
3 pounds honey
1 pound kumquats
1 gallon water
1 teaspoon yeast nutrient
1 packet wine yeast (Lalvin D47 works well)
Directions
1. Warm half the water, without boiling, and stir in the honey until dissolved.
2. Wash the kumquats, slice them into rounds and remove the seeds. Put them in a straining bag in your sanitized primary. Pour in the honey water and top up to one gallon with cool water.
3. Stir the yeast into half a cup of warm water and let it stand 15 minutes until bubbling. Once the must is below 80F, add the yeast and nutrient.
4. Fit an airlock. Bubbling should start in 24 to 48 hours. Leave the fermenter about a third empty for frothing.
5. After 6 to 7 days, when the frothing has slowed, rack the mead off the fruit into a secondary carboy.
6. Ferment 1 to 2 months or more, until clear. Bottle with a siphon and age at least 3 months.