- 1750 gr plain flower honey
- 2.5 liters really strong Bengal chai (Celestials Bengal Spice: Cinnamon, roasted chicory, roasted carob, natural spice and vanilla flavors with other natural flavors, ginger, cardamom, black pepper, cloves and nutmeg)
- Mead/sweet wine yeast
- Yeast activator
- Water to make up volume.
This tea is pretty sharp with the pepper and I'm hoping it'll give the mead an interesting kick. Hopefully also a pretty dark colour. I'm also going to try to make this one a little more semi-dry, since I've made so many really sweet ones lately.
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