I'm sipping an orange mead right now (Joe's) and if I did this over again, I would use no clove (you aren't, +1) and I would minimize pith. That's the white portion of the peel. Consider zesting the peel (the flavorful orange oils are in that thin orange layer) and then squeezing the juice into the must, add the zest, and perhaps reserve one or two orange quarters whole to float for a while, exposing the pith. In my opinion, a little bitterness of the pith is good, but a little goes a long way, so far, for my taste in my experience with JAO.
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