A Korean Inspired mead with Chyang peppers for that burst of heat.

• 3 lbs Wildflower Honey

• 96 oz Spring Water

• 1 Ceylon Cinnamon Stick

• 1 thin strip Orange Peel

• 1/2 packet Lalvin 71B

• 1/4 tsp Go Ferm

• 1/2 tsp FermaidO

Secondary

• 4 Whole Chyang Peppers (

  • 5-7 days, taste after day 2 and each day after up to 7 days)

  • Remove peppers once warm is noticeable, aroma becomes rich/spriced, before bitterness develops.

Oprional Additions:

• Smokey: 1/4 oz Lapsang Souchong loose leaf tea ( cold steep in rumble jar) 5-7 days

• Fruited 4-8 oz of Tart Cherry, Blood Orange or Blackberry juice.

add Medium Toast French Oak 2-4 weeks.