Aztec Spiced Mead, bring the Ancient Heat and the Liquid Gold.

• 3 lbs Wildflower Honey

• 96 oz Spring Water

• 4 Serrano Chiles

• 1/2 packet Premier Cote Des Blanc

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

• 1/2 tsp Acid Blend if needed to adjust PH

Secondary

• 1 Stick Ceylon Cinnamon

• 1/4 cup Crio Bru 100% Pure Ground Cacao Ecuador French Roast in a rumble jar for easy removal

• 1 Ugandan Vanilla Bean, split

  • or 2 tsps Vanilla Extract at back sweeting.

Back sweeten to taste

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