This spicy mead is great for fall and winter. The chai flavor has a warming quality that I associate with cuddling up in front of a fire with a sweater and fuzzy socks.
Chai Vanilla Mead
Difficulty: EasyIngredients & Equipment
3 vanilla chai black tea bags (Bigelow brand)
2 lbs of honey
Bentonite
Fermax yeast nutrient
Red Star Premier Classique yeast
One gallon glass jug
Directions
- Simmer tea bags in 5 cups of water for 30 minutes
- Remove from heat and let cool until warm
- Add 8 cups of water to gallon jug
- Add 4 cups of warm tea to jug
- Add 2 lbs of honey to jug
- Stir or shake until honey is fully dissolved
- Take a hydrometer reading – SG should be 1.080
- Add bentonite
- Add yeast nutrient
- Add Premier Classique yeast
- Stir or shake until ingredients are well mixed
- Ferment until the hydrometer reads 1.000 or less
- Rack into a clean glass jug, leaving behind any yeast that has fallen to the bottom
- Leave until clear or use Sparkolloid as directed for faster clearing
- Add Potassium Sorbate and Campden tablet (if desired for stabilizing)
- Bottle