I followed the base recipe for JAOM.
The slight changes I made were .....
- peeled the oranges for just the skin, leaving the pith behind.
- removed the pith from around the segments.
- separate and squeeze orange segments.
The rest of the recipe had 125 raisins, 19gr. Cinnamon sticks, 15gr. Nutmeg (whole but cracked), 5 small cloves, 6 allspice.
I added all the spices and oranges to 2 gallons of 105 degree water. Added another gallon of water to bring the temp under 100.
Added 17.5 pounds honey.
Topped up to 5 gallon mark and used a drill stir stick to mix and aerate.
I checked the brix, and it was at 29. Which correlates to 1.124 SG.
I added 2 TBSP Redstar bread yeast and mixed the mead.
I have good activity already 12 hours later.
The slight changes I made were .....
- peeled the oranges for just the skin, leaving the pith behind.
- removed the pith from around the segments.
- separate and squeeze orange segments.
The rest of the recipe had 125 raisins, 19gr. Cinnamon sticks, 15gr. Nutmeg (whole but cracked), 5 small cloves, 6 allspice.
I added all the spices and oranges to 2 gallons of 105 degree water. Added another gallon of water to bring the temp under 100.
Added 17.5 pounds honey.
Topped up to 5 gallon mark and used a drill stir stick to mix and aerate.
I checked the brix, and it was at 29. Which correlates to 1.124 SG.
I added 2 TBSP Redstar bread yeast and mixed the mead.
I have good activity already 12 hours later.