I live in Arizona and as fall comes into the state, we start thinking about our citrus. I live just down the street from an orange grove and was thinking about making a mead from Blood Oranges. The ones around are a bit tart, a mix between a Ruby Grapefruit and an Orange. I have until January/February before they'll be ripe to pick but was wondering about your thoughts. Would I need to add some spice to offset the tartness or would it be ok to leave it with the honey? Let me know of any ideas and thoughts.