I have been considering an orange mead for a while now and could use some input. I have seen orange wine/mead recipes, but most I've found are variations of JAOM, or at least involve some sort of spices. Want this to have a good orange flavor, but my main concern is too much acidity. After doing some research on orange/lemon meads and wines, this is what I've come up with-
5 gal batch
- 12lbs orange blossom honey
- 10-15 oranges, juice and zest (primary or secondary?)
- 1 tsp tannin
- 5 tsp super ferm energizer and nutrient
- Lalvin d-47 yeast
My thought is using 10 oranges in the primary, and 5 in the secondary. Peel the "zest" of 10 oranges with a peeler, removing any white pith. Then boiling it in some water for 10-15 mins, adding the zest and water to the primary. Juice the 10 oranges, add to primary along with tannin, super ferm, and OB honey. Pour in about a gallon of warm water (rinsing the honey bottles) and swirl/shake to dissolve the honey. Top with water to 5 gallons and shake to aerate. Pitch yeast and attach airlock. Rack after 1 month adding juice and zest from 5 oranges. Maybe sparkling, will decide at bottling time.
Let me know what you think. I kind of feel it could use more oranges, maybe even orange juice, but I don't want it to taste like stomach acid...
Any input is greatly appreciated.