Composed on Floppy (ASCII); sent
via ASCII Protocol. <honeypop>
mon 28aug95 1444  (kencoyle, hr S Toronto)
 
Friend,
 
  1. Here's the honey pop
  recipe I've been
  using since B4 1988. Made
  only in summer time &
  drunk like mad by my 35-yr-
  old dau & 68-yr-old me.
 
  2. Ingredients:
   *4 US gallons well water
   *6# light honey (2 qts)
     (I use black locust)
   *1/8 teaspoon wine yeast
     (I use Epernay 2, Pasteur
     champagne, or Montrachet--
     whatever I have on hand)
   *2 fl oz Extract (root beer,
     sassafras, cola, etc.--have
     a large variety on hand)
 
  3. Procedure:
    *Put warm water in 6-gal white
     plastic bucket which has
     valve on bottom
    *Add honey--I use part of
     the above as warm/hot water
     to make honey dispersal
     easier
    *Add extract
    *Sprinkle yeast on top
     (If water is warm, it'll
     dissolve in no time flat)
    *Stir vigorously & bottle
     immediately
 
  4. I have ready to go eight
     recycled 2-litre plastic
     soda bottles w/screw tops,
     previously rinsed in a
     Campden solution (4 tabs
     to pint water) & drained
     upside down in a pint bottle.
     (As one is draining, I'm Campden
     swishing another, w/its screw
     cap on, not my palm, and then
     replace the draining one).
 
  5. Bottles are filled from the
     bucket, a couple of inches from
     the top (to prevent spill over)
     then later filled to the top
     from a server bottle.
 
  6. Put in a warm place (at least 70
     degrees F.), on their sides, w/ the
     screw end slightly elevated), for 24
     hours or until the bottles are firm.
     If leaking, tighten or replace caps.
 
  7. All are stored in refrigerator for
     daily use. [To keep unrefrigerated:
     if too much yeast was used, bottles
     will eventually explode: stress
     marks can be seen forming on the
     neck.]
 
  8. Notes: (a) Mixture shuld be tasted
     B4 yeast is added; if not sweet enuf,
     add more honey; if 2 sweet, water.
 
     (b) Two oz. of extract is sufficient
     for four-gallon batch.
 
     (c) Campden rinsing is important
     to prevent offtastes.
 
     (d) Even tho refrigerated, caps shud
     be "exhausted" carefully when drinking
     is desirable. Don't drink the dregs.
 
     (e) Whole process takes less than
     sixty (60) minutes, if U know what
     UR doing, INCLUDING CLEAN UP.
 
  9. If U want sources or to see fotos of
  process, check the American Bee Journal
  (Nov 93, pp. 771-773): John Iannuzzi,
  "Honey Soda Made Easy: For the `beeginner
  who wants a superior non-alcoholic [sic]
  drink at a ridiculously low price, here's
  the step-by-step process," or same magazine
  (Jul 87, pp. 485-587), same author:
  "Let's Make Honey Pop: You've had honey-
  wine and honey beer? Why not a honey
  soft drink?"
 
  Bonne chance.
 
 
  Jack the B-man
  Ellicott City (founded 1772)
  MD usa mon 28aug95 1457
 
  PS Take an hydrometer reading B4
  bottling and one just B4 imbibing
  to see alcoholic content, if
  any.
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John Iannuzzi PhD            | There is some soul of goodness
9772 Old Annapolis Rd        | in things evil... Thus bees do
Ellicott City (founded 1772) | gather honey from the weed.
Maryland usa 21042           |  --Apologies to the BardofAvon
Hobbyist w/ 19 colonies2many | 21 Italian hives (25sep951945)
[log in to unmask]   | 35 years a b-man
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