Inspired from the Korean Barley tea we drink. Part Of the Braggot Series.

• 1 3/4 lbs Wildflower Honey

• 109 oz Spring Water

• 1 lb Pale Barley Malt ( or extract equivalent )

• 1/4 lb very lightly toasted barley

• 1/2 oz dried jujube, chopped

• 1/4 oz freshly thin sliced ginger

• 2.835g Mugwort

• 1/2 packet Lalvin D47

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Procedure

Mash barley at 150 degrees Fahrenheit for 1 hour. Remove grain, bring water to a gentle simmer, add jujube and ginger for the last 10 minutes.

Let cool below 120 degrees Fahrenheit, use remixing water to help cool. Once cooled below 120 degrees Fahrenheit mix with the honey.

Once the must has cooled to 62 -66 degrees Fahrenheit , add yeast.