Make this one two months out

Here is a recipe that I found online in a forum. . . somewhere.
In less than two months I am already drinking it.
I started this batch on Jan. 21 and I am drunk today, Mar. 16.

For one gallon:
3 1/2 lbs. your choice of honey
1 large orange, cut into eighth wedges, rind and all
handful of raisins (about 25)
1 stick cinnamon
1 clove (two if you like)
1 tsp. Fleishman's bread yeast (yes, I said bread)

Process:
Use a clean one-gallon carboy
Dissolve honey in warm water; put in carboy
Wash oranges well
Cut into eight wedges - leave rind on
Push oranges into carboy, rind and all - *really push them in!
Put in raisins, cloves and cinnamon stick
Fill to three inches from top with cold water (must have room to foam -- you can add more water after the first few days when the fizzing stops)
Shake jug well -- WITH TOP ON (fancy aeration)
When at room temperature, add bread yeast - no need to rehydrate
Swirl gently
Install water airlock
Put in dark place at 65 - 70 degrees F

The yeast should activate in 1-3 hours.

In a few days, or after major foaming stops, top off with water.

KEEP YOUR HANDS OFF. FOR TWO MONTHS. SERIOUSLY. DO NOT STIR IT. DO NOT SHAKE IT. DO NOT FEED IT. You can look at it every once in a while.

When it clears, it's ready to drink. (I'm drinking it right now.)

Siphon and drink (a small cloth or coffee filter over the end of the siphon helps keep it clear).

That's it. I promise. My wife thought it was mead bottled by a local winery (sells for $14 bottle) It's that good. My price: $14/gallon.

Now you've got the recipe to make it. MAKE IT. Two months to
It is that simple.
If you are the one who posted before, THANK YOU!:rockin:

this sounds like a simplified ancient orange recipe. If memory serves, bread yeast only goes to about 6-8%, so that explains the quick turnover. The residual sweetness from 3 lbs to a gallon must be pretty heavy. Does the bread yeast leave a "yeasty" taste? I heard that was a side effect of using fleishmans.

mike

No, there is no "yeasty" taste at all, but it's pretty sweet if you follow the JAO recipe. I think it finished at 1.020 or something like that, IIRC.

I made this (Joes Ancient Orange) back in Nov. 06. It still hasn't really cleared yet but is sort of translucent. The fruit has all sunk to the bottom of the jug. I havn't tasted yet or checked gravity.