I'm going to make a 1 gal orange melomel using 3 lbs orange blossom honey and some oranges. But I don't know how many oranges would be enough to give a good level of orange flavor, yet keep the acid from being too harch. I was going to use the peels for extra flavor and tannin as well. How many oranges/orange peels should I add? BTW, I'm using champagne yeast, so it'll be a dry mead.