BIG ROOT BEER MEAD

5 gallon

18.8g Go-Ferm

375ml water

15g D80 Lallemand yeast

27.2g Fermaid-O

1.130 SG / 30.18 Brix

1/3 sugar break = 1.085

1.025 Estimated FG

Sugar:

11 lbs Dark Wildflower, Gallberry or Bee Seasonal Pink Peppercorn

4 lbs Light Molasses

2 lbs Dark Brown Sugar

Add your honey, molasses and brown sugar into a bucket and top off with enough water if needed to reach the starting gravity listed above.

Follow the Yeast Handling and Nutrient Addition process on MMR.

Once fermentation is done, rack into secondary vessel.

Add the following to a medium pot and cover with about 1-inch of water:

- 6 tablespoons sarsaparilla root bark

- 2 tablespoons ginger root

- 2 tablespoons licorice root

- 3 tablespoons sassafras root bark

- 4 teaspoons birch bark

- 3 star anise pods

Bring water to a boil and then turn down heat to simmer for 10 minutes.

Let the tea cool to room temperature.

​Strain the tea and add to your finished mead.

*Optionally, you can also add 5 vanilla beans (cut lengthwise) into the finished mead.

​Let sit for 10-14 days.