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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Citrus Melomel
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Old 05-16-2013, 09:09 PM   #1
BWRIGHT
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Default Citrus Melomel

I'm really not having any luck finding a citrus melomel, proven recipe. I have no interest in making JAOM. I don't want any spices, just a strong citrus flavor. I'm sure people are hesitant to go too far with just citrus because of the fear of it being to acidic. I understand that concern but surely someone has figured that out. My initial thought is to use mostly oranges that are nice and ripe as the base and use lemon/lime zest to accentuate the orange flavor. I'm not sure about using juice, I figure using peeled, frozen, fresh fruit would be best. Anyone seen anything like this floating around. Grapefruit zest might be interesting.

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Old 05-16-2013, 10:17 PM   #2
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I have a blood orange passion fruit?

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Old 05-17-2013, 12:33 AM   #3
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Enjoy.
http://skeeterpee.com/

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Old 05-17-2013, 03:10 AM   #4
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I am doing a skeeter "mead" which is a citrous melomel. Just read through the instructions here:

skeeter pee recipe and instructions

Follow those instructions EXACTLY and just substitute the original 7lb of sugar with 8.75lb honey. Then once complete stabilize like the instructions give and back sweeten to taste with honey. May need 2-3 lb of honey to back sweeten.

Even make your own yeast slurry before making this. The yeast slurry is essential. Here is my starter wine recipe:

4 11.5 oz frozen cans of Welch's frozen juice concentrate ( I like white grape peach)
1 tbs black tea (Earl grey is my choice)
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
Water to one gallon
Yeast (I really like Lalvin 71b but any yeast that is not a high SO2 producer will work)

Mix this all and let her rip. some say this recipe was done fermenting in 3 days but can go as long as a couple weeks depending on temps. Then throw the carboy/jar in the fridge. Two weeks later there should be an inch of lees at the bottom and crystal clear wine on top. Siphon off 4 750ml bottles worth off the top trying to not disturb lees. Then just bring the leftover wine and lees to room temp and pitch that at the appropriate time into your skeeter mead. Should take 24 - 48 hours before vigorous fermentation starts but it will get going if all followed correctly.

This skeeter mead has been some of the smoothest mead I have ever made. It is some good stuff.

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Old 05-17-2013, 10:55 PM   #5
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Well, I have read the entire sketter pee and skeeter mead threads. I was actually planning on doing the mead. I was more thinking orangish, lemon/lime kind of deal. Hell, I don't know. The skeeter mead just seems more of like a hard lemonade or something. Tell me if I'm wrong on that. My original thought was that I'd like to make a nice refreshing melomel that no one would ever mistake for a wine. It seems like most berry meads do have a wine"ish" quality to them. I figured that would not be the case with orange/citrus. I'm thinking I want a big orange flavor along with the zest of all 3 (lemon/lime/orange). I wasn't really looking for sour though. Seems like all that lemon juice would be quite sour.

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Old 05-18-2013, 12:45 AM   #6
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I use lalvin 71b yeast & it actually cuts out a lot of the puckering sour. I am sure you can substitute one of the lemon additions for the "real lime" juice rather than real lemon and with the above starter wine there is a orange pineapple cocktail frozen concentrate that they make. Just make the wine with only 3 cans of concentrate and at the 1 week mark when the wine is still fermenting pitch the whole active gallon in the skeeter mead and then add water to the 5 gallon mark.

That will help give you a more of an all around citrous feel to the melomel. This recipe and process is proven to make a very nice drink that goes down smooth. You should not be disappointed.

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Old 05-18-2013, 02:37 AM   #7
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Fair enough. I'm definitely set on making my next melomel as a citrus orange, for sure. I think I may just enjoy more of an orange taste compared to lemon or lime as what jumps out at you. I wonder if I could stick mostly to the skeeter pee mead recipe but backsweeten with honey and orange juice concentrate? I think the orange zest will be the key to get the most orange essence. Probably add the zest of 2-3 oranges into the secondary. I can't really think of anything better than OJ concentrate to use to get that big orange taste up front. I've been a little apprehensive to use OJ in place of water but if you're getting good results with water and lemon juice, I'm thinking why not? I've just always read that fermented OJ just doesn't taste good. Or I could add a couple lbs/gallon of oranges to the secondary. That may be the way to go for what I'm looking for. I don't know what it is but oranges and orange juice just don't seem to taste quite the same.

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Old 06-09-2013, 03:21 AM   #8
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So I jumped head first into this skeeter mead on a whim and I think I may have a problem. I was racking a cyser earlier today and I decided I might as well use the slurry to get this skeeter mead going. I failed to realize at the time that using a slurry from this cyser might not be the best idea. The reason being that the cyser was bone dry (.996) and I'm afraid the yeast may get stressed. I used KV-1116 on the cyser and it ended at 10%. I'm just concerned that the yeast may get stressed from already being inactive for a couple weeks and then I added 2 bottles of lemon juice to it. We all know what mead tastes like when the yeast is stressed and I'd hate to revert back to that. I aerated the hell out of it and added some nutrient and DAP. My question is would it be smart to go ahead and just add some different yeast now, hoping that it will take hold? I've got some D-47 laying around.

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Old 06-09-2013, 09:23 AM   #9
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Quote:
Originally Posted by BWRIGHT View Post
So I jumped head first into this skeeter mead on a whim and I think I may have a problem. I was racking a cyser earlier today and I decided I might as well use the slurry to get this skeeter mead going. I failed to realize at the time that using a slurry from this cyser might not be the best idea. The reason being that the cyser was bone dry (.996) and I'm afraid the yeast may get stressed. I used KV-1116 on the cyser and it ended at 10%. I'm just concerned that the yeast may get stressed from already being inactive for a couple weeks and then I added 2 bottles of lemon juice to it. We all know what mead tastes like when the yeast is stressed and I'd hate to revert back to that. I aerated the hell out of it and added some nutrient and DAP. My question is would it be smart to go ahead and just add some different yeast now, hoping that it will take hold? I've got some D-47 laying around.
probably better leaving it to see if it's gonna take off with the K1V, because it's mega competitive and has the "killer" factor so if it does start up Ok it's likely to become the dominant one, which'd be a waste of the D47.......
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Old 06-09-2013, 11:48 AM   #10
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Yea I would just aerate twice daily and make sure your not skimping on the nutrients as outline on the Skeeterpee.com website. I once used a yeast slurry that was on a dry white grape peach wine for a few months and it came out well. My last skeeter mead was on a dry white grape peach in the fridge for 2-3 weeks after fermentation was over.

I think you will be just fine. Just give the must lots of care and here within 48 hours it will start to bubble away and be happy.

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