Instructions: Boil water and dissolve in honey as the water cools. Wash and chop spinach, and then put in the bottom of primary. Pour honey water over the top. When it cools to room temperature, add acid blend, yeast nutrient, and pitch a packet of Premiere Cuvee yeast. Rack off the spinach after one week. Rack every three months until clear- consider fining it after 6 months with polyclar or gelatin to help cut down on the butter flavor.

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