A unique mead using Linden Honey and Fresh Lemon Balm leaves.

• 3 lbs Linden Honey

• 96 oz Spring Water

• 1/2 packet Lalvin QA23

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Secondary

• 1/2 oz Fresh Lemon Balm leaves, bruised in a weighed brew bag.

  • Taste after day 3, then tasting 1-2 days thereafter pulling between days 5-10 when desired flavor is achieved.

Bulk age 4-6 weeks

Back sweeten to slightly off dry for a FG of 1.005 -1.010.

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