This wonder mead blends the flavor of honey and coffee, in particular for this one, a delicious Walnut Roast Coffee is used.

• 3 lbs Wildflower Honey

• 96 oz Spring Water

• 1/2 packet Lalvin 71B

• 1/2 tsp Fermaid O

• 1/4 tsp Go Ferm

Secondary:

5 ounces of Victorian Pantry Walnut Roast Whole coffee beans either in a brew bag or a rumble jar (for easy removal). Steep for 36 hours and pull.

Back sweeten to taste if desired.

Pasteurize for 20 minutes at 140 degrees Fahrenheit.

( I use the Anova method).

This was my introduction to coffeemels.

All coffees used in my meads are from Victorian Pantry located in Granger, Indiana