Cinnamon Mead
I thought to add a pinch of irish moss and boil the must to see if I could get a clearer mead than my first batch.

12 # wildflower honey
2 2-inch cinnamon sticks
pinch irish moss
5 tsp yeast nutrient
Sweet Mead Yeast, washed from Traditional Mead

Heated 4 gallons water to boiling. Added honey and returned to boil, skimming the foam off the top. I simmered some water with the cinnamon, and added all of it to the boiling must. And then boiled it 15 more minutes with some irish moss. I put about 1 c cooled must into a sanitized pitcher with 2 tsp yeast nutrient and pitched the yeast that i had washed from a secondary racking of my last mead batch.

When the must was done, I chilled it quickly, added the rest of the yeast nutrient, and put it in a carboy. When the must in the pitcher showed significant activity, I pitched it to the carboy.