Ingredients:

  • 2-3 lbs. Garlic Honey (Aged 3+ months)
  • 1 package wine yeast (Lavlin EC-1118)
  • 1 tsp yeast nutrient [Diammonium Phosphate (DAP)]
  • Spring water [to 1/2 gal/1L fill line]
  • Airlock

Total Volume: ~1 Gallon Pitched (bottling info below)
Pitch date: 2021-01-01, OG: 1.111 (Estimated)
Bottle Date: 2021-03-11, FG: 1.002 (~14%)

Method:

  1. All contents [carboy, airlock] sanitized with PWB sanitizer [Starsan]
  2. Garlic honey and water added to carboy, shaken until homogenous
  3. Yeast rehydrated according to back of package instructions
  4. Yeast added to must with DAP
  5. Left to sit in a cool dry place for 5 weeks until transfer into secondary carboy [off lees] and waited additional 5 weeks for “newspaper legible” clarity
  6. Bottled into the following containers for additional experimentation
  • a) 1x375mL Traditional [for aging]
  • b) 1x750mL Glass Screw-Top bottle [for cooking]
  • c) 1x12oz Bottle [excess, for experimenting]

Tasting and Additional Notes:

  • 21-03-11: It tastes like GARLIC! Not earthy like garlic, not sweet with a hint of garlic, like straight up liquid mouthful of garlic bulb.
  • This will probably make an excellent cooking wine or marinade. This was a gift, so I may keep the 12 oz for further experimentation but the rest will be given away, so further tasting notes may not be possible. I will report back if more info becomes available.