This traditional features the complexity of the Meadowfoam honey, giving the drinker possible nots of vanilla, marshmallow, creme brûlée or a slight toasted character. You may experience one or several of these notes.

Whatever notes you pick up, this one is sure to delight.

• 3 Lbs Meadwofoam Honey

• 96 oz Spring Water

• 1/2 packet Lalvin QA23

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Let this ferment dry, if desired back sweeten with Meadowfoam honey, let the Meadowfoam shine here, don't cover it up with another honey.

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