I found a recipe for a 1 gallon batch of mead using an orange and some raisins. it has stopped fermenting now and so i filtered it to get rid of any sediment and so my mead is rather clear and it tastes rather dry with small hints of honey, the orange in my opinion gave it an unusual flavour it needs more time to age but gets better tasting each week as it was really sour after fermentation stopped now it is mellowing out and is really hard to describe the flavour other than watered down alcoholic orange juice.
here is the recipe i used
1 gallon spring water
3 pounds honey
1 orange (sliced into 8 pieces)
25 raisins
1 packet of yeast
im curious to make a pomegranate melomel should i just add the pomegranate to that recipe or replace the orange with pomegranate as the orange is the yeast nutrient or something.
any advice on how i can alter my recipe to make a melomel if it is needed would be most helpful
here is the recipe i used
1 gallon spring water
3 pounds honey
1 orange (sliced into 8 pieces)
25 raisins
1 packet of yeast
im curious to make a pomegranate melomel should i just add the pomegranate to that recipe or replace the orange with pomegranate as the orange is the yeast nutrient or something.
any advice on how i can alter my recipe to make a melomel if it is needed would be most helpful