HEATH BAR INSPIRED MEAD

5 gallon

18.8g Go-Ferm

376 ml water

15g D254 Lallemand yeast

14.5g Fermaid-O

1.140 SG / 32.25 Brix

1/3 sugar break = 1.091

1.040 Estimated FG

Honey Option:

18 lbs of Caramelized Clover or Wildflower honey

*caramelized until caramel/toffee notes are present

Add your honey into a bucket and top off with enough water to reach the starting gravity listed above.

Follow the Yeast Handling and Nutrient Addition process on MMR.

Once fermentation is done, rack into secondary and add the following:

- 3 lbs of cocoa nibs

- 5 vanilla beans cut lengthwise

​- 5 lbs of toasted almonds

Rack off of secondary ingredients after 14 days.