By request of Dan O, the Spiced Blood Orange Mead I started yesterday 2/21/21.
O.G. 1.106 - before spices and nutrients added.
1¾ gal. water.
5# Wali world Honey.
1# Wandrys Apiary Honey (Clover Honey.)
3" stick of Cinnamon.
1 whole Clove (bigger size.)
1 tsp ground Nutmeg.
½ tsp ground Allspice.
1 tea bag Twinings of London, Earl Grey steeped 10 min. in ¾ cup boiling water.
1 tsp DAP.
½ tsp Energizer.
1 pack D47 pitched dry.
3 Blood Oranges, medium (fist sized) peeled, separated, frozen and thawed.
Combine Honey, Water and Tea, then mix well to aerate.
Take gravity reading.
Add remaining ingredients to fermenter and mix.
Apply bung and airlock.
Aerate/Degas Every 12 hours.
Add 1tsp DAP, ½ tsp Energizer again at 2/3 and 1/3 sugar breaks.
That's it so far and will try to keep this updated, pretty standard for how I do things and this was prepared and started while sampling some JAOM.
O.G. 1.106 - before spices and nutrients added.
1¾ gal. water.
5# Wali world Honey.
1# Wandrys Apiary Honey (Clover Honey.)
3" stick of Cinnamon.
1 whole Clove (bigger size.)
1 tsp ground Nutmeg.
½ tsp ground Allspice.
1 tea bag Twinings of London, Earl Grey steeped 10 min. in ¾ cup boiling water.
1 tsp DAP.
½ tsp Energizer.
1 pack D47 pitched dry.
3 Blood Oranges, medium (fist sized) peeled, separated, frozen and thawed.
Combine Honey, Water and Tea, then mix well to aerate.
Take gravity reading.
Add remaining ingredients to fermenter and mix.
Apply bung and airlock.
Aerate/Degas Every 12 hours.
Add 1tsp DAP, ½ tsp Energizer again at 2/3 and 1/3 sugar breaks.
That's it so far and will try to keep this updated, pretty standard for how I do things and this was prepared and started while sampling some JAOM.