This is my first mead recipe that me and a friend are working on. Recipe includes:
2 Naval Oranges (Each cut into 4 wedges)
3 Small Boxes California Raisins (to add Tartaric Acid)
1 Cup Lemon Juice (to add Citric Acid)
3 lbs of Honey
1 Red Star Yeast Packet (need to figure out the type and will update)
13 Cups of Water
1. First cleaned anything that needed sterilized.
2. Boiled the water and then took it off the stove (didn't want honey to caramelize).
3. Mixed the honey into the water until melted all the way.
4. Added the 8 slices of naval oranges (2 whole oranges sliced into 4's) as well as the raisins (ensure that you abuse these a bit before adding) and also threw in the lemon peels as well (about half the lemons we used). These were added to a mesh bag for easy fishing out of said items.
5. I sprinkled the whole packet of yeast (good for 5 gallons) into the mixture but if you want to ensure the right amount is in it, only do about 1/5th of a packet.
6. Closed up and currently on Night 3. We will rack to secondary on the 7th day to ensure that fermentation took its course.
7. [Not Finished] We plan on letting it sit in the carboy (secondary fermentation) for about 3 weeks before we even attempt to taste it. Heres to hoping
We started out with a wine making kit (1 carboy, 1 food grade gallon bucket, 1 auto-siphon, other small items) but recipe is original.
Any pointers would be helpful