This is another Korean Inspired Mead, Using Korean Pear, Ginger and Black Tea.

• 3 lbs Wildflower Honey

• 96 oz Spring Water

• 2.0 oz Fresh Ginger Root slice and placed in a rumble jar ( for easy removal)

• 2 tsp Assam Black tea, Steeped at 212 degrees Fahrenheit then cooled to room temp before adding to must (use a portion of the 96 oz of spring water)

• 3 lb Korean Pear sliced and previously frozen in a brew bag.

• 1/2 packet Lalvin 71B

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

• 1/2 tsp Pectic Enzyme

Secondary

1/2 Madagascar Vanilla Bean, split