Recipe Type: Extract
Yeast: Lalvin 71-D
Batch Size (Gallons): 1
Original Gravity: 1.115
Final Gravity: 1.020
Boiling Time (Minutes): none
Color: Orange
Primary Fermentation (# of Days & Temp): 4 weeks
Additional Fermentation: until needed
Secondary Fermentation (# of Days & Temp): 2 weeks
Tasting Notes: like orange juice

Thomas’s Very Orange Mead
3 pounds honey
2 quarts good orange juice (I used pulp free)
½ packet Lalvin 71-B
1 tsp yeast nutrient
Water to 1 gallon

Heat honey until liquid, add the cold (ish) orange juice, and stir to combine. Pitch yeast and nutrients with a little OJ and warm water into carboy. Follow with the honey/OJ mix and top with water, leaving two inches at the top.

OG on 5-8-12 is 1.115

Make sure to shake it every day or so to degass the must for the first 4-5 days.

Added 1/2 tsp yeast nutrient after 1 week
5 days later added the last 1/4th tsp of nutrient

After 4 weeks racked to secondary, added 2 vanilla beans (broken), 1 tablespoon of Orange zest, and topped with more orange juice.

After about 2 more weeks I racked it off of the the fruit pulp and yeast through a filter.

Bottle when clear. I got about 2 1/4 liters out of this recipe.