I don't know if this has ever been tried before but when I looked for it I found no references for it, so I designed my own...
I calculated the ABV for 14% and adjusted my sugars accordingly.
This recipe is my base, as I am currently onto round two to try to make it even better, but this mead is a wonderful treat. I hope you love it as much as I do.
Primary-
2lbs. 10oz. Macadamia Blossom Honey ( I know a guy in Hawaii if you want to use the same honey... it is AWESOME stuff. )
1 cup black tea
2oz. raisins
D47 yeast
-combine and add spring water to one gallon and use yeast nutrients if desired (SG was 1.11, and I allowed it to ferment dry, 1.00)-
final gravity of 1.00 put it at 14.3%, so my math wasn't horrible
Secondary-
*before back-sweetening I racked it off the lees and stabilized it.
then add 1/2 cup cacao nibs, 8oz. macadamia blossom honey and 1 TBS vanilla extract and let it sit until you like the flavor, (took me two weeks).
Once I was happy with it, I bottled it and sat on it for a few months. tasting at bottling it was young but very nice, already. When we popped a bottle open a few months later it was devine! the added honey puts it at a semi-sweet to a dessert.
I got some macadamia extract, which is flippin ridiculous expensive I found out, and I am gonna use it in my next batch to get some more nuttiness into it, but the cacao nibs and vanilla extract imitated white chocolate perfectly. You are gonna love it!
I calculated the ABV for 14% and adjusted my sugars accordingly.
This recipe is my base, as I am currently onto round two to try to make it even better, but this mead is a wonderful treat. I hope you love it as much as I do.
Primary-
2lbs. 10oz. Macadamia Blossom Honey ( I know a guy in Hawaii if you want to use the same honey... it is AWESOME stuff. )
1 cup black tea
2oz. raisins
D47 yeast
-combine and add spring water to one gallon and use yeast nutrients if desired (SG was 1.11, and I allowed it to ferment dry, 1.00)-
final gravity of 1.00 put it at 14.3%, so my math wasn't horrible
Secondary-
*before back-sweetening I racked it off the lees and stabilized it.
then add 1/2 cup cacao nibs, 8oz. macadamia blossom honey and 1 TBS vanilla extract and let it sit until you like the flavor, (took me two weeks).
Once I was happy with it, I bottled it and sat on it for a few months. tasting at bottling it was young but very nice, already. When we popped a bottle open a few months later it was devine! the added honey puts it at a semi-sweet to a dessert.
I got some macadamia extract, which is flippin ridiculous expensive I found out, and I am gonna use it in my next batch to get some more nuttiness into it, but the cacao nibs and vanilla extract imitated white chocolate perfectly. You are gonna love it!
Last edited: