Hey Guys and Gals! A mead flavored with Earl Grey tea, savory, rosemary, thyme and sage.
Ingredients
10 Earl Grey tea bags
2 lbs raw honey
1 1/3 cups sugar
2 pinches savory
2 pinches rosemary
1 pinch thyme
1 leaf grey desert sage
2 pinches citric acid
14 cups of water
1 packet of yeast
Directions
1. Boil everything except the yeast together for 10 to 15 minutes. Let cool, remove the tea bags and pour into your primary container.
2. Prepare a 1L yeast starter by stirring the yeast into water and letting it stand 15 minutes until bubbling. Add it once the mead has cooled to the temperature on the packet.
3. Bubbling should start after 24 to 48 hours. Leave the carboy about a third empty for frothing.
4. After 6 to 7 days, when the frothing has slowed, rack to a secondary carboy.
5. Ferment 1 to 2 months or more, then bottle, siphoning slowly so the sediment stays behind. Set aside and let age.