2 quarts Vermont maple syrup, grade B
12# orange blossom honey
1/2 cup molasses
Add syrup, honey and molasses to large stock pot, add water to 6 1/2 gallons. Bring to 180 degrees and hold for 10 minutes. Force chill.
mead acid blend (added at bottling to balance sweetness. Added to taste.)
Red Star Cote de Blanc
Primary fermentation 1 month
Secondary fermentation 2 months
Tertiary fermentation 6 months
Fine with bentonite and Sparkaloid. Rack off the sediment and let sit for 2 weeks before bottling.