Bhunter87
Well-Known Member
So after reading a few threads about fruit additions (mostly cherries) I see that a tart cherry is better than a sweet one in meads.
That being said, I have a 2.5 gal batch of orange blossom mead that I zested and squeezed 3 blood oranges into when warming the water to mix with the honey. Now that I'm about to rack, I see that my slight addition didn't affect the flavor at all. I'd like to rack this off on to ~2lb blood orange pulp and zest and let it secondary on that.
My question is, is that WAY too much? I feel like blood orange is a very dominate flavor and I don't want it to be overwhelmingly orange and tangy, but a nice mix of the blood orange pop with the mellow honey flavors. I'd also love to see some of the blood orange color in it!
What do y'all think?
That being said, I have a 2.5 gal batch of orange blossom mead that I zested and squeezed 3 blood oranges into when warming the water to mix with the honey. Now that I'm about to rack, I see that my slight addition didn't affect the flavor at all. I'd like to rack this off on to ~2lb blood orange pulp and zest and let it secondary on that.
My question is, is that WAY too much? I feel like blood orange is a very dominate flavor and I don't want it to be overwhelmingly orange and tangy, but a nice mix of the blood orange pop with the mellow honey flavors. I'd also love to see some of the blood orange color in it!
What do y'all think?