Mulsum prior to dilution.

In anticipation of Ostara I brewed myself a bottle of mulsum/conditum as a quick alternative to a fully brewed mead. The recipe told me to let the mixture sit for a week or two, but since I wanted to use the mead for my Ostara ritual, I only let it be for five days. When I tasted the drink for the first time before the ritual, the sweetness of it was at first overpowering. I had created a drinking syrup! With a little distilled water, however, the drink took on the sweetness of Manischewitz. It took me a few sips to get used to the heavy sweetness, but I can honestly say that I enjoyed it. Yes, watering down the wine lowered the alcohol content, but my stomach is easily upset by alcohol so I didn’t mind. Next time, I will start by adding much less honey to the wine since I can always add more to taste.