Chef Neil Peaty
The smell in the air is what brought me to making this fine mead.
To read more about Chef Neil and his unique brews (or just to get more information on making the particular mead) visit his website which is full of unique and helpful drink recipes.
A note that this recipe does take a year before it is ready for consumption so get started today so you can be enjoying this next year!
Apple Mead 
Apple Mead
2 gallons apple juice
7# apples
12 oz. zante currant raisins
1 teabag- made 1/2 gal tea
1 lemon
3 star anise
4 whole cloves
6 all spice
1/4 nutmeg
6 pound honey
1/4 banana
1/4 papaya
9 oz. karo syrup
2 # sugar
1 tsp of yeast – I use EC 118
Combine the tea, juice and honey, stirring until the ingredients are thoroughly mixed. Core and cut the apples, adding them to the mixture. Add remaining ingredients, stir well and then let nature take its course. Mead will take about one year.
Think you have the best Gravenstein Apple recipe? Then submit yours today! Read all about our recipe contest in honor of Gravenstein Apple Month.
Sorry to show my ignorance on the subject but after adding the remaining ingredients as stated is it OK to put up in canning jars? or is there some other way to properly store the elixir until it is done?
Cathrine,
yes- wine can be stored in canning jars- (no hot water bath)
like you would bottles with corks-
I wouldn’t put it up- until it is properly cleared and stabilized.
use a secondary for bulk aging, I use 1 gallon apple juice jugs with airlocks,
however carboys can be found at the local brew shop.
check my blog- lots of ideas and step by step instructions.