Peaches and Jasmine Green tea, make this mead shine.

• 3 lbs Orange Blossom Honey

• 96 oz Spring Water

• 3 lbs Fresh Peached ( sliced , pitted and previously frozen)

• 8 g Jasmine Green Tea, loose leaf*

• 1/2 packet Lavlin 71B

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

• 1/2 tsp Pectic Enzyme

• 1/4 tsp Wine Tannin

  
  

*Use some of the 96 oz spring water to steep the Jasmine green tea. Cool completely and add to must.

Secondary

Cold Steep 2 g Jasmine Green tea, loose leaf,(in rumble jar for easy removal) for a minimum of 2 hours- taste each hour up to 6 hours. Remove when desired taste is achieved.

Age minimum 2-3 months, ideally 4-6 months.