Ode to Repas Fruit & Spice Mead

This mead was inspired by a BOS winner at the 2017 Mazer Cup made by my good friend Tom Repas. Prepare yeast according to the guidelines at meadmaderight.com. After primary fermentation is complete; stabilize with potassium metabisulfite and potassium sorbate and rack onto 10 lb. (4.5 kg) pineapple chunks and 5 lb. (2.3 kg) mango chunks. After one month, rack to a clean carboy with 2 lb. (907 g) raspberry blossom honey to target a final back-sweetened gravity of 1.035 (8.9°Bx). Clarify with Super-Kleer K.C. per manufacturer instructions. Rack to clean carboy with 3 dried habanero chiles and an additional dose of potassium metabisulfite. Remove chiles at desired spice level and bottle.

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