Part of the Black Powder Series, Black Powder Ritual Edition, a Cacao and Spice mead.

• 2 1/2 lbs Wildflower Honey

• 1/2 lb Buckwheat Honey

• 96 oz Spring Water

• 1 tbsp Lapsang Souchong loose leaf tea (cold steep 12-18 hours in rumble jar)

• 1/2 packet Lalvin D47

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Secondary

• 1 oz Crio Bru 100% Pure Ground Cacao Ecuador French Roast ( 2-3 weeks in rumble jar)

• 1/4 tsp Cracked Black Pepper

• 1-2 oz Hibiscus (lightly steeped)

• 2 tbsp Bocheted Buckwheat Honey

This is meant to be a rich but balanced mead.

Back sweeten to taste

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