Here's a link with pics of the whole process: https://imgur.com/a/holy-water-mead-i-brewed-using-204-chick-fil-honey-packets-pJFrkOG

I enlisted the help of some friends and over the course of a few years, each time one of us would go to Chick-Fil-A, we would be sure to ask for a few honey packets with our meal. I did some rough calculations and, considering losses and back sweetening, figured I needed about 200 packets to make a gallon of mead. Ended up being a little overkill as it came out sweet enough not to need extra honey before stabilizing. I had 177g honey left over. Made a little over 4x 750ml bottles. Three of those bottles I added 1/4tsp edible glitter to, just to make it even more over-the-top (2 with gold, one silver). I left one un-glittered just to show off clarity. Turned out pretty tasty, and I'm sure it'll improve as it ages. Super fun little project.

Recipe:

Honey from 204 Packets of Chick-Fil-A Honey (Anything over 3lbs keep for back sweetening)

Enough spring water to fill a 1-gal. carboy after the honey has been added

1 gm. 71B Yeast

Primary fermentation for 3 weeks

Rack into secondary for another 3 weeks

Bottle up! I added 1/4 tsp. edible glitter to 3 of the bottles.

I'm currently keeping them in a Google Keep note, but what's the best way to share this with the community? There are more pictures than shown here.

Racked and pressed off the fruits and it turned out a great success. Tastes pretty damn good for only being 1 month old, and overall netted just over 5 gallons. First time making a no water batch this big and lost ab 3 liters through the blow off tube during fermentation. Next go around I’ll have a 10 gallon bucket as this 8 gallon bucket was pushed to its limits. This was the video I decided to go with since many people seemed genuinely curious how to rack these giant fruit bombs.

Anyway going into secondary we racked it into potassium metabisulfite and potassium sorbate to stabilize , but also to scavenge any oxygen that likely got in the brew from pressing the fruits and the mead splashing around a bit.

Also added 40g of of Amburana oak chips from North East Barrel Company, and I’m gonna let that sit for prob 30 days. Likely will add cinnamon, maybe a cup of maple syrup, a couple cups of brown sugar, and some ground black peppercorn to finish off spicing it.

I’ll see if I can post pics in the comments below of the brew in its carboy looking big and beautiful, as opposed to making another, entirely separate post. Idk why but it wouldn’t let me attach photos alongside videos , could be my phones outdated or a subreddit rule for some reason.