1/4 CUP TO GALLON RECIPES

Steps:

• Using a stockpot, heat 2/3 gallon of water and allow it to boil.
• Once the water is at a steady, rolling boil, remove the stockpot from the stove.
• Add the raisins and chamomile to the water. Then, stir well. Cover the pot and let the mixture sit for about 15 minutes.
• Uncover the pot and pour in the honey. Stir well until the honey dissolves and blends thoroughly.
• Pour the mixture into a one-gallon carboy using a funnel. Split the vanilla bean and add it to the must.
• Pour the remainder of the water (1/3 gallon) into the carboy to help the mixture cool down. Make sure to fill the jug up to the neck, leaving at least two inches of headspace.
• Check the temperature of the mix. Once it cools down to room temperature, pitch the yeast.
• Top off the jug with bung and airlock.
• Set it aside in a cool, dark place where there is no direct sunlight.
• Let the fermentation begin.
• Check the airlock now and then for the bubbles. Once it stops producing bubbles and the mead has cleared, you can taste it. Either start back sweetening or prepare for bottling.
• To back sweeten your mead, use honey or sugar to make a quarter and a half cup of sweetening syrup.
• Put the syrup into a clean, sanitized one-gallon glass jar and rack the mead into it. Give it a gentle swirl to mix thoroughly.
• Install a clean, sanitized airlock in the sweetened mead and let it ferment for another week or two.
• Once the fermentation is complete (no more bubbles), you can bottle the mead.

Steps:

• In a pot, bring 8 cups of water to a boil; remove from heat Add tea bags and allow to steep for 3-5 minutes depending on the strength of tea you prefer. Remove tea bags and stir sugar into warm tea; continue to stir until completely dissolved. Pour concentrated tea into pitcher and mix in remaining 8 cups water. Allow to cool to room temperature. Pour into glasses packed with ice cubes, garnish and serve. For best flavor, refrigerate and use within 48 hours.