Don's Peanut butter and Jelly Mead
Fermenting for 37 days at 68 degrees
Recipe: 1.5 pounds of wildflower honey, 100 ounces Concord grape juice, 1/2 packet premiere rouge yeast, 1/4 teaspoon Go Ferm, 1/2 teaspoon Fermaid O. After stabilizing it, Don will sweeten the mead with 1.5 ounces of peanut butter extract.
Recipe is contributed by Donald Rosenburg and City Sead brewing.
