New: Chai

  • 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. 
Starting gravity: 1090
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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