Ingredients
- 12 garlic bulbs, large
- 4 cups honey
- juice and rind of 1 lemon
- 1 teaspoon yeast nutrient
- 1/4 teaspoon tannin
- 1 campden tablet
- 1 package wine yeast
- water
preparation
Peel the garlic. Wrap in aluminum foil and seal. Bake at 350′ F for 2 hours, until caramelized. Place garlic in a large pot with 8 cups water. Simmer 45 minutes. Strain out pulp and return liquid to pot. Add honey. Simmer 10 to 20 minutes, skimming off any foam. Pour into primary fermentor. Add all ingredients except yeast. Let sit overnight. Check specific gravity — it should be between 1.080 and 1.090. Add yeast. Stir daily for three or four days, until frothing stops.
Strain. Siphon into secondary fermentor and place airlock.
Rack in six weeks, then every three months for one year. Bottle.
