2.5 lbs unprocessed orange blossom honey
2 Vanilla beans (Mexican or bourbon)
1 gallon spring water
1/2 tsp yeast nutrient
1 packet dry yeast
Combine 2.5lbs honey with 1/2 gallon of spring water and heat to 160f. Maintain 160f for 30 minutes to sterilize the must and make sure to skim off any foam that forms. Remove from heat and stir in 1/2 tsp yeast nutrient. Once must has cooled to 80F (or room temperature) transfer to the primary fermenter and pitch the yeast. Once primary fermentation is complete and the mead begins to clear, rack into secondary fermentation chamber. Cut vanilla beans length ways to expose the interior of the beans and add to the mead. Secondary fermentation should last at least 3 months so the beans have adequate time to infuse the mead with the mellow vanilla flavor. Bottle once you have verified that the gravity has stabilized.