Vanilla Mead is a dry mead, imagine what honey would taste like without the sweet. Now take that flavor and imagine what it would taste like with the heat of alcohol.
5 Gallon Yield
12 lbs Raw Unfiltered Honey
2 Whole Vanilla Beans
Steinberg-Geisenheim Yeast (WLP727) or another Riesling type wine yeast
Cut up the vanilla beans into small pieces and add to cool water, then heat to a boil. Turn off the heat as soon as the boil is reached and stir in the honey until completely dissolved. Allow to stand for ten to fifteen minutes before cooling to approximately eighty degrees Fahrenheit. Pitch the yeast, aerate well, and ferment in the high seventies until the desired degree of attenuation is reached: check the mead at regular intervals, and when the flavor of the residual sugar seems in balance with the alcohol content and the vanilla aroma, rack to a secondary fermenter and chill to 40°F or less. Keep chilled for at least three days before kegging or bottling.
O.G. = approx. 1.090
F.G. = approx. 1.010
ABV = approx. 10.5%