This was my very first mead. It is a burner. The recipe I am sharing is not the original, as I stated it is a burner. I have revised it .

• 3 lbs Sue Bee Hot Honey (Chili Infused)

• 96 oz Spring Water

• 1/2 Ghost Pepper Chopped (seeds/vein removed)

• 1 Habanero Chopped (seeds/vein removed)

• 1 bag black tea ( for tannins)

• 1/2 packet Lalvin D47

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Start tasting at day 5 days for spice, remove when desire taste profile has been reached.

Back sweeten to desired taste,

Pasteurize ( I use the Anova method) for 22 minutes at 140 degrees Fahrenheit .

Spice wil integrate and mellow over time.

Bulk age 3-6 months