The flavor of Seoul. Another Korean Inspired mead , with Korean pear, ginger and jujube.

• 2 3/4 lbs Orange Blossom Honey

• 103 oz Spring Water

• 1/2 packet Lalvin QA23 (other option that works well is D47)

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Between days 5-7 add

• 2 lbs Korean pear, sliced (previously frozen) - 14 days

• 5 ea. Whole dried jujube fruit - 14 days

• 15g freshly sliced ginger - 5 days

• 1/2 tsp Pectic Enzyme

Back sweeten with Orange Blossom Honey to desired taste.

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