For this one, I used the unique flavor characters of sourwood honey and paired it with Chamomile to complement rather than overpower the flavors of the sourwood.

• 2 3/4 lbs Sourwood Honey

• 98 oz Spring Water

• 1/2 packet Lalvin QA23

• 1/4 tsp Go Ferm

• 1/2 stp Fermais O

Secondary

• .992g (.35 oz) Dried Chamomile (in rumble jar, for easy removal) 4-7 days tasting daily after day 3 to taste and smell. Again, we want the chamomile to complement , not overpower.

  
  

Back sweeten with 3-6 ounces Sourwood honey to taste.

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