I was suggested an idea to put Welch's grape juice, basically this recipe:http://www.homebrewtalk.com/f79/welc...ce-wine-21093/
, onto the yeast cake of my 5 gallon batch of Joe's Ancient Orange Mead.
In a few days I'll be racking out of the primary (it has been sitting since 10/23/2011), into another carboy to help keep the bread yeast behind. I've been wondering what to do with the oranges from the JAOM. Initially I was thinking of making some sort of an alcoholic fruit pie, but today I was suggested to make a super simple sangria with it. So that's what I'm going to do.
When I rack it out, I'm expecting there will be at least 1/2 of a gallon of mead-yeast-orange slurry left behind that will have the grape juice poured on top. I'm not sure if the bread yeast is any good now, but I do have more yeast on hand that I can pitch if if doesn't take off. I'm planning on adding 2-3 gallons of grape juice to the slurry.
I do have a batch of the Welch's grape juice wine that I made about 8 months ago, so I do have something to compare it to.
Let me know what you all think and if I should change the volume of 2-3 gallons. I'll try to keep you updated on the results.