1 gallon distilled water, 3 lbs. Iowa Ebert Honey (Lynnville IA), 1 teaspoon yeast nutrient, Red Star Premier Cuvee yeast
Bring 3 gallons of distilled water to a vigorous boil for 10 minutes. Remove from heat and add 9 lbs. honey, stir until dissolved. Return to heat and bring back to a boil for 30 minutes. At 10 minutes remaining in the boil, add 3 teaspoons yeast nutrient. Chill to 70F, aerate well, and divide equally to 3 primary fermenters.
Sprinkle the Premier Cuvee yeast on the must in the first fermenter.
I didn’t remember to check the pH until after the yeast to each primary fermenter. The pH was a bit high, but I didn’t feel confident that I could lower the pH consistently for each batch so instead I decided to leave it as it was. Refractometer read 22.5 Brix (1.094). Hydrometer reading was 1.100. Took the average of the two readings to get 1.097 for the OG.
Light bubbling (30-45 second intervals) in the airlock occurred in less than 3 hours. The bulk of the heavy fermentation finished about 1 week later, with the Montrachet yeast finishing about 2 days sooner. No signs of airlock activity after 10 days. Racked to seconday at 2 week mark.