One of the more historically authentic meads, Hyssop commonly added to mead in medieval and early modern Europe, both for flavor and it aromatic qualities.

• 2 1/2 lbs Orange Blossom Honey

• 100 oz Spring Water

• 1/2 packet Lalvin QA23

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Secondary

• 2 g Dried Hyssop - remove between days 4-7

• 3 g Lemon Zest - Remove between days 3-5

• 7 g Medium Plus Toast French Oak cubes 3-6 weeks.

Back sweeten with Orange Blossom Honey to desired taste.

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