Combine Honey and water.
Heating up the honey like you do for liquid malt extract helps.

Start the yeast with 108F or cooler water and the yeast energizer. Place the root beer tea in a hop bag or an empty tea bag such as t-sac Tea Filters.

Add the hop bag and the DAP to the Honey water and pitch the yeast. Monitor SG daily until you a close to the desired final.

Stop fermentation by chilling the mead and adding the potassium sorbet.

After the lees have settled racking a keg and pressurize for 3 volumes of CO2.

Since this is a sweet mead it would be very difficult to bottle condition.

– David Hobson