Today began, as most of my favorite Sundays do, with a trip with Lanyon to Hollywood Farmers Market. Today I picked up a Raw Sage Honey from Marinez Apiaries for making our next mead.
M3 Mead:
3 lbs of the aforementioned raw sage honey
1/2 Liter apple juice
4 Liters water
1/2 teaspoon yeast fuel
1/2 packet of Red Star Pasteur champagne yeast (Note: the other half of the packet is going to be used to amp up the 666 Imperial Stout and get it over the 12% alcohol limitation of US05 yeast)
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