So Morgan bought some fancy tea at the mall the other day, a looseleaf vanilla chai, and of course! The suggestion comes up to re-brew one of my favorite oldies, the Chai Mead.  The first one was really great, still have a few bottles on reserve, but it deserves a careful re-brew so here’s the recipe I’m following. I’m probably going to add a pound or two of honey to the secondary to make sure it gets sweet enough.  For the record:

  • 5 tsp Fermax yeast nutrient
  • 12 lbs (1 gal) local wildflower honey (thanks, Bee Well!)
  • 1/3 cup of vanilla chai looseleaf black tea
  • 1-2 tbsp of cardamom seeds (just because I like them)
  • 1 packet Wyeast 4184 “Sweet Mead”
  • Water up to 5 gal

Threw everything but the yeast into the bucket, stirred it up reall good (gets the water saturated with oxygen), then pitched the yeast.  Now we wait and see how it goes!