We are joined by Stef of the YT channel Making Pour Decisions -(https://www.youtube.com/channel/UCFFtFXLqXHUGHUQuQFTy2hQ)

Stef is a mead maker, meaning the first time in the Homebrew Pub we are not discussing beer (ok, not 100%, it comes in a bit!)

This was a really fun conversation, and I learned a lot about the process of making mead!

Helgen Mead: 1 gallon:

Either 2.5 to 3lbs of honey. I originally used almond honey, but you can use whatever you have so long as it's natural and raw.
1.3 oz of juniper berries
1 cinnamon stick
.5oz of fresh ginger
.5 oz of coriander seeds 
1 cup of strongly brewed black tea
3-5 dried orange or tangerine peels
Spring water to fill
1 packet of Red Star Premier Blanc wine yeast

Mix all together and let sit for about 2-3 weeks then rack off of lees and botanicals. Add sticks toasted/burnt oak or bitch and let sit for another 2-3 weeks before bottling 
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