Thinking of my own recipe

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paubin

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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
 
As you stated the acid level with be high and I would just have a concern if the fermentation did not start because of the acid you would have to try and adjust this. Do you have a pH meter or at least strips to test?


This mead would certainly need some back sweetening to help with the acid level and high alcohol.


Good luck and keep us posted!
 
Yes I have test strips and did plan on using and adjusting the acid
back if needed (Probably will). I am also going to be using some petic
emzyme and campden
 

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