A Korean inspired mead with Kkaennip, Perilla Leaf.

1.5 Gallon Batch

• 4.5 lbs Orange Blossom Honey

• 142 oz Spring Water

• 1 packet Lalvin QA23

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Secondary

• 25-35 Fresh Green Periila Leaves

  • 3-7 days, remove leaves when the herbal character is where you want it.

• 2 tsp Lime Zest

• 1/2 inch Fresh Ginger sliced

Age on 1/2 oz Light Toast French Oak for 2-3 weeks.

Back sweeten to taste desired.

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