I was debating giving this a go. What if you made a traditional mead, say 12% abv, using 1122, adding the zest of say 3 oranges per gallon. Ferment dry. Take the juice and reduce with honey to a syrup. Transfer to secondary, racking onto blood orange syrup " concentrate" , end product being a blood orange scented, light citrusy mead with a nice color and subtle flavour, gravity around 1.020.
Does this sound doable? Am I way off base with this idea, or would this come out even close to the product I want ?
I'm still so new at this I would love any advice I can get.
Does this sound doable? Am I way off base with this idea, or would this come out even close to the product I want ?
I'm still so new at this I would love any advice I can get.