Part of the Polar Dragon Series, Citrus Honey with a hint of ginger, white peppercorns and some chili heat.

• 3 lbs 3 oz Orange Blossom Honey

• 92 oz Spring Water

• Zest of 1 Lemon

• Zest of 1 Lime

• 1 piece Fresh Ginger, sliced

• 3 White Peppercorns

• 1/2 packet Lalvin QA23

• 1/4 tsp Go Ferrm

• 1/2 tsp Fermaid O

Secondary

• 1 Small Dried Chili Pepper

  • taste daily, when heat is noticeable, remove. The heat intensifies with age.

Back sweeten with Orange Blossom Honey to SG 1.012 or taste to round heat.

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