Once again we’ve got an old mead series that needs a bit of re-vamping! This recipe was actually the first one I posted to my channel, and since then I’ve grown a lot as a mead maker, and have updated my practices.

Because I began my journey using simpler techniques, I believe this original series has done more harm than good over time for my channel – hence why it now only lives here! (Or will soon only live here)

Below is the recipe with recommended steps added.

Primary Fermentation:
Make a traditional style base – different folks go about this different ways.
1/2 pack Lalvin D47 yeast
2lb Star Thistle Honey (Alter amount based on desired ABV)
Added orange peel with juice of one orange (not recommended as the acid in citric fruits can affect meads negatively when fermented) Black tea bag steeped. (Black tea does not impact the tannic value as much as a basic tannin blend, but does add a tea flavor)

Secondary Fermentation:
Stabilize mead
Backsweeten with chosen honey
Added 1/2oz Juniper Berries & 1oz Dried Elderflowers
Zest of lemon & Juice from half a lemon
Acid & Tannin Balancing is recommended!