Beer Style: Open Category Mead (26C)
Recipe Type: other
Yield: 5 US gallons
Mix the honey and apple juice. Heat to 150 F for a few minutes. Put the spices in a muslin, or cheesecloth bag and allow to steep in the hot must. Cover the must and allow it to stand overnight. While this is going on, re-hydrate your yeast and get a starter solution going. Add this to the must the next day. Ferment ant treat using normal methods and precautions.
Source: Marc Shapiro