2-3 lbs unprocessed honey
1/2 tsp bentonite
1 cinnamon stick
2 tbsp sweet orange peel
1 vanilla bean
1 gallon spring water
1 packet Red Star champagne yeast
1/2 tsp yeast energizer
Combine 1/2 gallon spring water with honey, bentonite, and energizer and bring to a boil. Skim and remove scum that forms on top of must. After 5 minutes of boiling, cover and remove from heat.
Cut vanilla bean lengthwise to expose interior of bean for greater flavor extraction and insert into 1 gallon jug along with cinnamon stick and sweet orange peel. Once must has cooled to room temperature, add to glass jug and use remaining spring water to bring water level up to 1 gallon. Pitch proofed yeast, add fermentation lock, and store in dark place for 7 to 10 days.
Once primary fermentation slows/stops, rack into clean jug. Rinse cinnamon stick and vanilla bean with tap water and add to secondary fermentation chamber. After 2 additional months of storage in a cool dark place, bottle as preferred (flat or sparkling).