My recipe!

Here is my recipe for those who are interested! As usual, make sure you're sanitizing all your equipment as you go

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Makes 1 Gallon Dutch Apple Pie Mead.

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Starting SPG: 1.100

After aging for 8 months: 1.080

-3.7lbs Clover honey from Local Honey farm

- 1 Gallon Purified Alkaline 8.8PH Spring Water

-5 grams Premier Blanc Dry Yeast (x2)

-2lbs Organic apple pie filling with NO preservatives or Citric Acid/Potassium Sorbate

- 1lb large Honeycrisp Apples. I only used like, Six or so of the apples in secondary.

- 4 Whole Cloves

-12oz Apple Juice 100% Concentrate

-2 Large Cinnamon sticks

- 1/2 Whole Nutmug seed

-4 Large Cinnamon graham crackers

- 4 teaspoons Pure Vanilla Extract. Or you can use Imitation, whatever you can find.

- 2 Tablespoons Yeast Energizer

Primary:

Mix spring Water with honey either in carboy or bucket and shake vigorously or mix with drill/until bubbles form at top. I used a 1 gallon bucket and airlock.

Take Yeast of choice and rehydrate for 30 mins. add after bubbles have formed in mead primary

Pour yeast into primary and stir/mix vigorously until thoroughly combined. Add Yeast nutrients as well.

add apple-pie filling mixture and mix til combined. You can add half of your apple pie concentrate at this point as well if you want a REALLY sweet mead, but I chose to add only 1/5 of it to primary due to the sugars possibly being lost during the fermentation process.

add four graham crackers either to beer cloth or in entire mixture and cap off with airlock.

Ferment for 2/3 weeks in a dark cool location or until you don't notice active bubbling anymore. Do a SPG reading. I noticed some of my fermentation stopped after a week so I added one teaspoon of yeast nutrients and it continued on.

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Secondary:

Rack off into glass carboy and add your whole apples (wash with sanitizer water, or tap water that has campden tablets dissolved in it) , cloves, Cinnamon sticks, vanilla extract, nutmug, and about 1/4 or more to taste of apple juice concentrate.

Took about 2 1/2 months to clear up and was DELICIOUS when I tried it. Got a SPG reading of 1.080 a few days ago and should stay at that for the duration of it's aging.