#10 Acerglyn (Maple Mead)

1 qt grade B amber maple syrup
1 lb sage honey
approx 1/2 lb avocado blossom honey
a couple oz wildflower honey
pinch acid blend
pinch tannin
water to a gallon
Lalvin D47 yeast

I've read about a lot of people using only lighter honey with maple meads, but I threw in a good bit of the super dark avocado. I prefer the low notes of maple flavor to the high ones, if that makes sense. I hope this ferments to sweetness, I certainly pushed the SG up there.

SG 1.13