A habanero-mint cyser, all that in one mead.

• 3 lbs Wildflower Honey

• 96 oz Apple Cider (Gala, Honey Crisp & Fuji Apples)

• 1 packet Lalvin 71B

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

• 1/2 tsp Pectic Enzyme

Secondary

• 1 oz Spearmint leaves lightly bruised, 2-4 days.

• 1/2 deseeded, sliced habanero (12-72 hours, depending on depth of spiciness you desire)

*For the cider I use a Kuving Juicer to juice the apples, so I get an unadulterated cider.