A Korean inspired experimental mead made with Korean roasted corn. The roasted corn is made to make a popular delicious roasted corn tea.

A wonderful balance and notes of roasted corn (think corn puffs) on on the finish.

2 gallon batch

• 5 lbs Wildflower Honey

• 200 oz Spring Water

• 1 packet Lalvin 71b

  55g Korean Roasted Corn steeped and then cooled to room temp. (use a portion of the 200 oz spring water to steep)

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Secondary

• 55g Korean Roasted Corn coarsely ground in a rumble jar (for easy removal) for 14 days.

Back sweeten to taste.

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