OAKED FRENCH TOAST

5 gallon 12.5g Go-Ferm 250 ml water 10g Lallemand CY3079 32.4g Fermaid-O 1.110 SG / 25.94 Brix 1/3 sugar break = 1.072 1.010 Estimated FG 1.045 after back sweetening with maple syrup Honey Option: 7 lbs Star Thistle Honey or Gibbons Honey Clover Blossom 3 lbs Avocado Blossom Maple Syrup in Primary 64 fluid ounces of dark maple syrup (half gallon) Add your honey and maple syrup into a bucket and top off with enough water if needed to reach the starting gravity listed above. Add 8oz of light toast French oak cubes into primary. Follow the Yeast Handling and Nutrient Addition process on MMR. Once fermentation is done, rack into secondary, stabilize with sulfite and sorbate. Then add the following: - 64 fluid ounces of dark maple syrup (half gallon) - 3 vanilla beans cut lengthwise - 1 tablespoon ground cinnamon Rack off of secondary ingredients after 14 days. Tip for ground cinnamon: Thoroughly whisk cinnamon into a small portion of mead before adding it into your mead to prevent it from floating on top dry.