I've been reading on meads and aready know that I love them. Especially
melomels. I am going to try for a high octain version that I will call
for now "Modern Citrus" in honor of the ancient orange! The recipe I've
come up with is as follows and I would apreciate any feedback or
suggestions.
3 LBS. Orange blossom honey
3 Oranges with 1 1/2 oranges of zest, peeled and as much white pith as possible removed.
1 Grapefruit with 1/2 of the zest peeled.
2 Lemons with 1 zest squeezed of their juice.
2 Limes juiced and added whole as they have very little bitter pith.
8 oz. of Zante Currents to add body (current raisins availeable from sunmaid).
1/4 tsp tannin
1 tsp yeast nutrient
1/4 tsp yeast energizer for the hell of it. (I figure that with that much honey it can use the help).
Water to 4 liters plus a little so I can have extra for topping. (That
is the size of my smallest secondary). (I cant see buying 1 gal. if I
can drink cheap wine and then use the 4 lt. bottle as a secondary
later).
1 packet Lalvin 71B-1122 (good up to 18%)
I know that the acid may be a little high and with the high potential
alc. it will take much longer to age than normal but I am willing
to wait. I ask forgiveness now for all or any spelling errors as I've
been enjoying a nice chianti while typing.
I hope to get some input soon as I plan on starting soon.
Thanks in advance,
Pete
Edited by: paubin
melomels. I am going to try for a high octain version that I will call
for now "Modern Citrus" in honor of the ancient orange! The recipe I've
come up with is as follows and I would apreciate any feedback or
suggestions.
3 LBS. Orange blossom honey
3 Oranges with 1 1/2 oranges of zest, peeled and as much white pith as possible removed.
1 Grapefruit with 1/2 of the zest peeled.
2 Lemons with 1 zest squeezed of their juice.
2 Limes juiced and added whole as they have very little bitter pith.
8 oz. of Zante Currents to add body (current raisins availeable from sunmaid).
1/4 tsp tannin
1 tsp yeast nutrient
1/4 tsp yeast energizer for the hell of it. (I figure that with that much honey it can use the help).
Water to 4 liters plus a little so I can have extra for topping. (That
is the size of my smallest secondary). (I cant see buying 1 gal. if I
can drink cheap wine and then use the 4 lt. bottle as a secondary
later).
1 packet Lalvin 71B-1122 (good up to 18%)
I know that the acid may be a little high and with the high potential
alc. it will take much longer to age than normal but I am willing
to wait. I ask forgiveness now for all or any spelling errors as I've
been enjoying a nice chianti while typing.
I hope to get some input soon as I plan on starting soon.
Thanks in advance,
Pete
Edited by: paubin