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Rehydrate yeast with 6.25 g Go Ferm in 125 mL (4.2 oz.) water. Mix honey in fermenter with approximately 4.2 gal. (15.9 L) water to yield 5 gal. (18.9 L) must. Pitch yeast and ferment at 68°F (20°C), adding Go Ferm to primary as indicated above.
On week 5, reduce temperature to 57°F (14°C), rack to secondary, and add potassium metabisulfite and potassium sorbate. On week 8, add cinnamon sticks and vanilla beans. About 1 week before serving (week 14), remove cinnamon sticks and vanilla beans and rack to keg with vanilla puree and cinnamon extract. Carbonate, serve, and enjoy.