"Fall's Bounty"
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This recipie is based off a mead making book I own, and it was quite good. I made a few tweaks to it, but it's by far one of the best meads I've ever made.
Igrediants:
2 tbsp Nutmeg
1 tbsp Cinamon
1 whole Clove (this stuff is potent!)
3 pounds Honey (I used Wild Honey, but any kind will work)
3/4 Cup Brown Sugar
1 gallon Apple Cider/Juice (freshed pressed, if possible)
2 tbsp yeast energizer
2 tbsp yeast nutrient
1 packet Lavlin D47 Yeast
Equipment:
Cheesecloth
Twine
Ferminting equipment (standard fair here)
Procedure:
Mix the honey, brown sugar, and about 1/2 the apple cider into a pot and heat slowly, stirring to make sure the honey mixes well. Heat until the mixture is smooth, then pour into your primary. Add the rest of the cider until you make 1 gallon, then add the yeast energizer and nutrient. Let stand for 24 hours to cool, then pitch and add the yeast. Don't forget to stir well to oxidize the musk.
Let the mead ferment for about 14 days, or until the airlock only bubbles every 30 seconds or so. One that's done, take your cheesecloth and add the spices. Use the twine to make a make-shift tea bag, and drop it into the secondary. Let it sit a week or so, or to taste. Always take it out just before you think it's ready, as the spice will intensify as it sits.
Rack again once clear, then you're ready to bottle!
Estimated time: 3 months.
