Hey everyone! I am making my very first mead to be drank on my wedding day (october 26th, 2013). I want to give it time to mellow, plus I want to have time if I screw something up The goal is a sweet mead to be drank in the height of fall to celebrate the day. As I've never made a mead before, I'm going out on a limb trying this. I am trying to avoid using additives other than the sulfites.
Here is my recipe so far for a 5 gallon batch:
1 gallon orange blossom honey
5lbs wildflower honey
1.64g potassium metabisulfite
5.5tbsp bee pollen
1lb raisins (organic, unsulphered)
1/4th of a medium organic orange's peel (do not use pith)
2 packets champagne yeast
Things I'm considering using:
3 cracked cinnamon sticks
4-5 whole cloves, cracked
1-2 threads of saffron
Basic process will be add warmed honey to warm water, add sulfites, orange peel and raisins (and cinnamon, cloves if used) stir vigorously and let it sit for 24 hours. Then add the yeast and cover for primary fermentation.
That's about as far as I've gotten. Any thoughts or recommendations (oh god, I know this will generate about 8000 different opinions, lol) about the process or ingredients would be very much appreciated. As I said I'm aiming for warm, sweet and a pinch spicy with a nice luscious mouthfeel. I know getting exactly where I want my first time out for my wedding is a pipe dream, but I'm sure with the community's help I can get close.
Here is my recipe so far for a 5 gallon batch:
1 gallon orange blossom honey
5lbs wildflower honey
1.64g potassium metabisulfite
5.5tbsp bee pollen
1lb raisins (organic, unsulphered)
1/4th of a medium organic orange's peel (do not use pith)
2 packets champagne yeast
Things I'm considering using:
3 cracked cinnamon sticks
4-5 whole cloves, cracked
1-2 threads of saffron
Basic process will be add warmed honey to warm water, add sulfites, orange peel and raisins (and cinnamon, cloves if used) stir vigorously and let it sit for 24 hours. Then add the yeast and cover for primary fermentation.
That's about as far as I've gotten. Any thoughts or recommendations (oh god, I know this will generate about 8000 different opinions, lol) about the process or ingredients would be very much appreciated. As I said I'm aiming for warm, sweet and a pinch spicy with a nice luscious mouthfeel. I know getting exactly where I want my first time out for my wedding is a pipe dream, but I'm sure with the community's help I can get close.