Hey Guys and Gals! A mead made by simmering spruce and tea, straining the liquid, and fermenting it with honey.
Ingredients
Step 1
1 gallon water
2.5 pounds of wildflower honey
1/2 gallon of spruce
2 tablespoons tea of your choice
Step 2
1 packet yeast
Directions
1. Pour the water into a pot, bring to a simmer, and add the spruce branches and tea. Simmer for 5 minutes.
2. Let cool, strain, and add to the primary carboy together with the honey. If the honey is hard to get out, stand its container in warm water.
3. Once cooled, prepare a 1L yeast starter by stirring the yeast into water and letting it stand 15 minutes until bubbling. Add it at the temperature on the packet.
4. It should start bubbling after 24 to 48 hours. Leave the carboy about a third empty for frothing.
5. After 6 to 7 days, when the frothing has slowed, rack into a secondary carboy. Ferment 1 to 2 months or more.
6. Bottle, siphoning slowly so the sediment does not mix in. Set aside and let age.
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