Orange Sage Mead

[AzOr]

I’m considering making a 1 gallon batch of orange sage mead. I’ve never tried this combo before but something tells me I should try.

Thinking I’ll use orange blossom honey to about 12-14%. I’ll also use the zest of one or two oranges and add fresh sage leaves in primary or secondary.

Since Ive never done this before, I’ll add 5 or 6 fresh sage leaves as well as prepare a tincture for adjustment at bottling time. I’ll taste along the way to see how much backsweetening I’ll want.

If anyone has tried this combo before, please feel free to make suggestions.

I’ll post updates to this thread.

 

[kjdevault1]

How did this come out? It sounds like a great combo!

 

[AzOr]

Ugh. I haven’t yet but it’s still on my list. I’ll have to wait til end of summer so I can ferment at proper temp range.

I did purchase a jug of orange blossom honey though. It’s currently sitting in my cupboard.

 

[Ponder]

I’m considering making a 1 gallon batch of orange sage mead. I’ve never tried this combo before but something tells me I should try.

Thinking I’ll use orange blossom honey to about 12-14%. I’ll also use the zest of one or two oranges and add fresh sage leaves in primary or secondary.

Since Ive never done this before, I’ll add 5 or 6 fresh sage leaves as well as prepare a tincture for adjustment at bottling time. I’ll taste along the way to see how much backsweetening I’ll want.

If anyone has tried this combo before, please feel free to make suggestions.

I’ll post updates to this thread.

What's the flavor profile you are blending. Savory? Sweet? Very intriguing.

 

[AzOr]

What's the flavor profile you are blending. Savory? Sweet? Very intriguing.

Maybe something in between. I figure I'll ferment til dry, then age the mead and see where to go from there. If I go to 12-14%, I usually will not back sweeten. I'll probably start a small sage tincture and make adjustments at bottling time. I do have some fresh sage growing now so I should get to it soon.

 

[Ponder]

Maybe something in between. I figure I'll ferment til dry, then age the mead and see where to go from there. If I go to 12-14%, I usually will not back sweeten. I'll probably start a small sage tincture and make adjustments at bottling time. I do have some fresh sage growing now so I should get to it soon.

Try as might, I can't figure out how that could taste. I have some sage and some dried orange peal. I'm going to make a tea for tasting.

 

[AzOr]

I've done similar w orange blossom honey, seville orange peels and habaneros. It's been years but it was very tasty. IIRC, it was in the 14/15% range.
I'm thinking this will be similar except instead of heat, it'll have that counter balance with herbs.

 

[AzOr]

Ok ok I’m a bit slow but here it is.

On November 24th I started this batch.
It’s a little over 3 gallons. I made about 3.25 gallons to account for loss since I’ll be aging the batch on a 3g glass carboy.

Batch size 3.25 gallons
-9lbs orange blossom honey
-3 ish gallons of store bought spring water
-41 grams of fresh blood orange peel
-4 grams* of fresh sage leaves
-Fermaid O
-Mangrove Jacks mead yeast. First time using it but I’ve had good luck w their beer and cider yeasts.

I’m following TOSNA O protocol.
All calculations were done on meadmkr

Honey, water, oj peels and sage leaves were all added together prior to pitching yeast.

*initially 4 grams of sage leaves went into the fermenter. As I was mixing ingredients with a whip/drill, the sage smell was pretty strong so I took about half the leaves out. They still had contact time with the must though. Also I muddled them with a spoon so I’m sure a lot of the oils went into the must.

Last month I started a sage tincture. I’ll use that to adjust the flavor post fermentation.

I’ll keep this post updated as it progresses. Including any tastings.

 

[AzOr]

I forgot the SG- 1.113

 

[Raptor99]

That sounds really good... adding it to my list. I look forward to hearing how this comes out.

 

[AzOr]

December 15th, 2024
I’ve been gassing the mead every couple of days and occasionally sneak in a taste. It’s almost done fermenting. A rough estimate of the gravity is about 1.020.
It taste like a sweet mead w fresh orange- man I love oj peel in meads. I’ll probably do another oj peel and habanero mead soon.
I’m not getting mush sage. Just a slight herbal background. Almost like black fresh black pepper.
So I got about 8 medium sized sage leaves and muddled them in about an oz of vodka, then threw the mix into the fermenter.

 

[AzOr]

12/23/2024
I transferred out of the plastic bucket into a 3 gallon carboy. It still has a little left to ferment but I got impatient (and I wanted it out of my kitchen). I had to bring in a batch of peppermint stout for a diacetyl rest and two fermenters in the kitchen is pushing my luck.
It tastes great, still residual sweetness but good.
- when I was racking into carboy I tasted a few of the sage leaves. To my surprise, they still had a lot of flavor left. I assumed they wouldn’t have any taste after being in the fermenter for a month. So after racking I grabbed another 6 or 7 fresh leaves and placed in the carboy.
- I have time but if I don’t get a strong counter flavor from the sage, I may add a habanero or two to see if that gives it a boost. Or try Szechuan peppercorns.
- first time using mangrove jacks’s mead yeast, it’s a little slow but no off flavors that I detect. The orange flavor from the peels is just right so far.

 

[Rish]

they still had a lot of flavor left

Maybe try making a tincture with sage leaves in vodka to see if you can get more flavor out of them? If that works you can add to your carboy to get the level of flavor you prefer.

 

[AzOr]

Maybe try making a tincture with sage leaves in vodka to see if you can get more flavor out of them? If that works you can add to your carboy to get the level of flavor you prefer.

Ha! Beat you to it. I actually started the tincture before the actual batch. I had bought some sage leaves and figured I didn’t have time to start so instead of letting them rot, I started the tincture.
I also may try a small amount of the dried stuff to see if that works. Like I said, I have lots of time to make adjustments.

 

[Raptor99]

I've enjoyed reading about your progress, and decided to start a test batch of my own.

- when I was racking into carboy I tasted a few of the sage leaves. To my surprise, they still had a lot of flavor left. I assumed they wouldn’t have any taste after being in the fermenter for a month. So after racking I grabbed another 6 or 7 fresh leaves and placed in the carboy.

I included some fresh sage leaves in primary, but there is no discernible flavor from the sage yet. Yesterday I racked it into a 1-gallon carboy. Sage has thick, leathery leaves, so I was thinking of making a hot sage tea, then letting it cool and adding it to the carboy. Many of the recipes for adding herbs to mead start by making a tea. I also have a tincture started, in case I need that later on.

 

[AzOr]

I've enjoyed reading about your progress, and decided to start a test batch of my own.


I included some fresh sage leaves in primary, but there is no discernible flavor from the sage yet. Yesterday I racked it into a 1-gallon carboy. Sage has thick, leathery leaves, so I was thinking of making a hot sage tea, then letting it cool and adding it to the carboy. Many of the recipes for adding herbs to mead start by making a tea. I also have a tincture started, in case I need that later on.

Yes!!
This is exciting.
I never thought to make a tea, but that’s a great idea. I’m wondering if heating up my vodka tincture would help to bring out some flavor.
The last time I stole a sip, I did grab a leaf from the fermenter and gave it a good twist into my sample. The flavor combo was really good.

 

[Raptor99]

The last time I stole a sip, I did grab a leaf from the fermenter and gave it a good twist into my sample. The flavor combo was really good.

It might help to cut the leaves in smaller pieces and smash them a bit before adding them to the fermenter.