malkore

Recipes 

or just use the zest and serve it with a lemon slice garnish

I think yo'ull like the 2lbs per gallon. its still not going to be a high ABV mead so it'll age faster and ferment sooner. still i'd give it 6 months in the bottle before trying to 'judge' it as a winner or failed recipe that needs tweaking.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

Paulasaurus

Recipes 

Well still not sure what i'm gonna do with the lemon zest/extract yet but at least i've settled on now 11lbs of honey(saving 1lb for backsweetening) and D-47.

I currently have a Citrus Punch Pale Ale that I wrote the recipe for and brewed a week ago in primary and if it finishes in time maybe that'll help with my zest decision. I added 1 oz orange and 1 oz grapefruit zest to the boil and am adding another ounce of each to secondary along with a dry hop. Can't wait to taste that one!

Thanks for the help everyone, its nice to experiment but its also nice to know i'm at least on the right track before going mad scientist on a batch of mead that'll take 6+ months before its drinkable. Mead definitely tests my patience compared to brewing beer.

flyweed

Recipes 

I'd still put some lemon zest into the primary...it can't hurt. give it a shot. Then you can always add lemon extract before bottling or kegging.

__________________
5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider