12 oranges, peeled and stripped (aka get all the white gunk off). I also froze them prior to coax out as much sweetness as I could get.
I added 1 cup of fresh juice from another 4-5 oranges and the zest of 2 oranges. I also added the zest of one large Meyer's lemon and its juice.
I prefer to use lalvin (QA23) because this stuff will eat through anything you give it...even during fridged winter (like now). But be warned.. you absolutely have to mind the batch if you are going for a sweet melomel. This yeast will dry it up quickly if you're not minding the batch closely. You could end up with 18% alcohol but no (good) flavor.
If this batch ends up being awesome, I will post the full recipe.