Recipe - Riesling Pyment

4 One half pound Wildflower honey
5 One half pound Partial blueberry honey
2 tablespoon Acid blend
1 tablespoon Pectic enzyme
4 pound Alexander's Johanissberg
Riesling extract
1 Pack
Red Star champagne yeast

Boil honey, acid, enzyme and Riesling extract for 1 hour (I have since
learned that honey is best not boiled; subsequent batches have been made by
holding the mixture for 2 hours). Cool and pitch yeast. Rack to
secondary after 8 days. Bottle after 4 months. This is more winey than your
straight mead, but very pleasant. Medium dry and spritzigvery nice as
a table wine. Those of you set up to crush your own grapes might try a
grape honey mix. A drink of noble history! Primary Ferment: 8 days
Secondary Ferment: 48 days

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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip