Some meads fall into two categories, this I one of them, peppers and pineapple.. This one sweetly spicy.

• 3 lbs Wildflower Honey

• 96 oz Spring Water

• 2 Habanero Peppers

• 1/2 packet Lalvin D47

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

  Finalizaton

• 64 pz of Pure Pineapple Juice

• 750 ml White High Proof Rum ( I uses Three Floyds 96.7 abv)

Due to the high proof rum, there is no need to pasteurize.