Alright. Today is the day. I’ve got the honey pouring into the fermenters now. I’ve got oranges (zest and juice), raisins (chopped), and serrano peppers (sliced into rings) all prepped. Cinnamon sticks will go in during the second ferment to round it off.

Think of it as a not shitty Fireball for the cold months ahead.

All that’s left for now is to brew a cup of black tea (for the mead, not me) and to bloom the yeast.

I’ll get some photos once everything is in the fermenters and the airlocks are on. nostr:note1aulg4hmlmu9pfhjz37eu0a9ffwwv684yhhcd9vzmszkd9r06vfhq5gg4fd