Bhunter87

Recipes 

5# orange blossom honey
2 gal water
Steeped a cin stick and blood orange zest
Juiced 3 blood orange
Wyeast sweet cider yeast.
OG: 1.074

I guess it will dry all the way out and I might have to backsweeten?


Any thoughts? It's my first so who knows.

I pitched about 2 hrs ago and its bubbling like mad right now!!

MeadLover

Recipes 

I'd say that's up to you. My recommendation would be to let it ferment out, rack it, and let it age. Possibly at this point add some potassium sorbate or something to inhibit the yeast. Give it some time with a few tastes occasionally to see what you think but I wouldn't do anything else for a couple of months. You may like the flavor. Then, if you want it sweeter, sweeten a little at a time.

I don't know a whole lot about blood oranges, besides they look cool, but it sounds pretty good. Let it do it's thing and then post up your thoughts.

__________________
Dave
My Blog - Morgan River Brewery
-------------------------

Primary: Bucksnort Brown Ale, Black IPA, Chai Brown Ale, Chocolate Porter
Secondary: Winter Mead, Peach Ginger Mead
Tertiary: Caramel Apple Mead
Bottled: Honey Brown Ale, Cream Ale
On Deck: not sure

Bhunter87

Recipes 

That's what I was planning I guess. I was hoping the blood oranges would give it a little red tint but it didn't. Color isn't that big of a deal though.

I'm excited for it though. In about a year itll be just right

Tw0fish

Recipes 

The only time I've had blood orange was when I bought several bottles of Lorrina for the swingtop
Zesty. should be really quite good.

Which wyeast is 'sweet cider'? 4766? I'm googling, you see.

12% abv / 131 -1.076 = 0.98 (well, -0.98) which is probably pretty well attainable. I'd say you're goin dry.

__________________
-Jordan
Who will try to ferment just about anything
"You guys just wanna get bombed and run around yelling yarr we're vikings!"

Bhunter87

Recipes 

That's the one. This morning it smells AHHMAZING. The whole closet smells like heaven!

Yeah I decided I'd like to try the blood instead of navel because I hear a lot of people say they just taste undertones of orange. I want it to be a secondary flavor, but pronounced enough even if you're not a crazy foodie with a complex palate, you can still taste it!

I tasted it before primary. Very sweet, but can't really taste the orange, just in the nose. I figure once the sugars get eaten up, the orange will come through.