Ingredients: (for 1 gallon)
1 tsp ancient forest tea
1 tsp Yerba mate
1/4 stick cinnamon
1/8 tsp mace
2 oz whole ginger pieces
2 allspice berries
1 tsp whole cloves
1 tsp whole nutmegs
1/8 tsp star ground anise
1/8 tsp star anise seeds
3 lb orange blossom honey
12 oz apple cider
2 clementines (no pits)
3 oz molasses
3 oz maple syrup
Main Instructions
- Start by making 2 cups of tea using all the spices down to the anise seed
- Let it brew on the spice for about an hour, then strain through a French press and add to carboy.
- Add 3 lbs orange blossom honey to a one gallon carboy.
- Add 12 oz apple cider, 3 oz molasses, and 3 oz maple syrup
- Add the juice of 2 cuties and peels without the pith.
- Add 1/4 tsp DAP and 1/2 tsp of Fermaid K. (add these again at 2/3 (approx 1.08) & 1/3 (approx 1.04) sugar break.)
- Add 1/2 tsp K2CO3. One time addition. Increased the amount to compensate for the acidity of the fruit juice.
- Add spring water to a 1/2 cup shy of one gallon.
- Add a slurry of Wyeast 1388 or WPL500 (if 1388 is not available)
Post Fermentation
- Add one vanilla bean and age for 2-4 weeks or until desired vanilla flavor is reached.
- Add 1tsp of rehydrated bentonite to clarify then cold crash for a week
- Bottle with carbonation drops (1 per 250 ml).
- Allow to carbonate 1-2 weeks until slightly carbonated. Enjoy chilled during the holiday in November and December!
