I’m kicking myself for not going! We live 3.5 hours south and I didn’t want to drive 7 hours total just to see clouds when I could see most of it from my house clearly. Glad you caught a break in the weather!
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This sounds amazing!
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Hi Heather,
I was just going through my updates and scrolling through discussions when I came across your story. It sounds like we share similar issues with mobility and spinal concerns. If you’re comfortable, I’d love to exchange notes. 
I’m always open to making new friends and am interested in broadening my Druid practice, despite my mobility challenges.
Looking forward to connecting if that’s something you are up to 
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I’m sorry to hear you have many of the same spinal issues that I do. I’m more than happy to exchange notes. I don’t believe that our mobility issues should hamper our spiritual mobility 
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I need your Anise Mead recipe! Please share…
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Happy to!
Keep in mind I’m a rookie brewer so this recipe is very much untested. Ironically, the advise about keeping magical pursuits during an eclipse down because it adds a layer of chaos might be true after all. This mead has yet to clear! lol. It is all good though. I racked it off of primary a few weeks ago and everything passes the sniff and (early) taste tests.
Primary
Spice Tea (Simmered for 15 mins)
1 Anise Pod
1 Cinnamon stick
1 Bay Leaf
2 Cloves
8 Peppercorns
After 10 mins of steeping:
1 Black Tea bag (for 5 mins – to add tannin)
3.5 pounds honey
Water to 1 gal
Scoop (unmeasured) of Fermaid-O (optional, but see below)
1 packet Lalvin EC-1118 - use the whole packet because spices are anti-fungal and the yeast may need the extra bit of help to get started.
Taste when racked to secondary to see if you want to adjust flavors (i.e., add more spice, keep in mind it will tone down with age, I left mine as is)
When I racked it to secondary this ended semi sweet (1.024 SG at around 14 percent). If you want it to be more dry dropping down to 3 pounds of honey would work. If you want it sweeter I recommend starting with the 3-3.5 pounds, backsweetening to taste, then pasturizing before aging/bottling).
If I had to do it again, I’d add a bit of acid - either through a juice of half a lemon, or some acid powder to improve the balance.
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Awesome thanx! I brewed a Hefeweizen a few years back with local honey…Your recipe really makes me want to brew again. I’ll let you know how it goes.
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