Thanks for all the advice, please find an updated recipe and process below with some additional questions:
- 1.5kg of clover honey[I have pure raw honey, from hive to container]
- 4.5L of spring water[1 gallon]
-1 sachet of Lalvin EC1118 wine yeast
-5g citric acid [Optional]
-2 Campden tablets [Optional]
Step 0ne: Sanatize everything
Step Two: Add honey to warm water to loosen up
Step Three: Add Yeast to blood temp water with either the enigiser or dextrose to get it kick started.
Step Four: Add warmed up honey to warm water and mix to intergrate honey.
Step Five: Add orange pieces and raisens to fermentor
Step Six: Add in honey water mixture and then yeast. Shake to aerate the must and yeast.
Step Seven: Now leave for around about a month, shaking once a day to get yeast active. Once it get closer to the end of the month, start checking once a week the hydromenter reading. Once they are stabe for a few weeks in a row you are then ready to rack off to secoundry.
Step Eight: Transfer fermented liquid to secoundry, if more sediments settles at the bottom of the fermentor after a month, rack again and leave till liquid and bottom are clear. Top off with clean spring water.
Step Nine: Leave fermentor until liquid is clear enough to read a page through[Add citric acid now if needed]
Step Ten: AddOak chips to add flavour and to reduce harshness.
Step Eleven: Once Liquid is clear enough, either leave in fermentor to bulk age or bottle off to age in bottles.
Step Twelve: Once in bottles, leave for 6 months to a year to age before drinking.
A few other questions if you dont mind.
-At what tempreture must the mead ferment at? Its still early spring here[New Zealand] so the temp swings from being quite cold[10c at night] to warmish during the day[maybe 22 - 25c] My place is fermantation nightmare sometimes with my brew, as it is never constant.
-With the topping off after racking. Will this effect the alchol content and what is the best way to top off? Just spring water? or Spting water with some honey to back sweeten? and how much honey should I uses?
-Should I worry about any infection at the bulk aging stage? Is this a good time to add the campton tablets or citric acid if needed? As things get real moldy very quickly here in NZ.
-Should i disinfect the oak chips before i add them to the fermentor? and what is the best way to do this? just let shoak in disinfection solution for a 15min?
Thanks again for all the advice! it is much appreciated. One i have my mead going I will take a picture and post it up. I will also keep updating on the progress.