Mead Batch 1

I want to try to make a drier, spiced mead, which is technically a metheglin. Since this will be my first attempt, it's going to be a pretty big mish-mash of recipes:

• 7.5 lbs. clover honey
• 2 cups Yogi masala chai
• 1 packet Lalvin D 47 yeast
• 3 tsp Fermax yeast nutrient
• 1.5 tsp LD Carlson yeast energizer
• sparkoloid

I'm going to start with a 3 gallon batch. Sounds like it'll probably be 3-6 months from start to "drinkable" and will get better with age.

Started by boiling ~3 gallons of water and sterilizing all of the equipment, including thermometer, hydrometer, auto-siphon, fermentation lock, stopper, and 3 gallon glass fermentation vessel. Took the yeast out of the fridge to bring it to room temperature. Opened the honey (Very Tasty stuff!).