This is definitely a favorite of mine, and I highly recommend trying it out! We’re definitely entering intermediate mead making territory, but this recipe is very doable. It does requite a specific type of honey – Meadowfoam – which can be quite expensive. I believe it is primarily available in the Summertime, so keep your eyes peeled! The honey tastes like marshmallows and is super worth the cash – I suggest you only back sweeten with it to preserve those flavors and to ferment with wildflower.

Primary:
1/2 pack Lalvin D47
6 Large ripe bananas (Brown spots) & 3 Peels boiled for 20 min.
2lb Dutch Gold Clover
TOSNA 2.0 Nutrient Schedule & GoFerm Yeast Starter

Secondary:
Rack
Stabilize (Wait 24 hours before adding fruit or honey)
Added almost 2.5 Ripe Bananas
4 Graham Crackers (Requires widemouth carboy or bucket)
3/4 tsp Lactose
1/2 tsp Lactic Acid
1/8 tsp Wine Tannin
6oz Meadowfoam to backsweeten (This is a sweet mead)
1 Vanilla Bean (Recommend adding vanilla bean after bananas and graham crackers if a second racking is needed. Vanilla beans take 3 months to fully extract)

Clear & Bottle