Making Orange Mead Complete
ฝัง
- เผยแพร่เมื่อ 16 ก.ย. 2024
- Using a very simple recipe to begin the process of making 1 gallon of orange mead (melomel).
Ingredients:
3 pounds (1.361 Kilograms) Oranges
3 Pounds (1.361 Kilograms) Orange Blossom Honey
1/2 Teaspoon Wine Yeast (Red Star Premiere Blanc)
3 Quarts\Liters filtered Water (as needed)
Note: I am not a professional winemaker. I hold no responsibility if the results of your winemaking causes injury or ill health. This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them and\or yeast nutrients and or energizers if that is how you prefer to make your wine/mead. This channel uses pasteurization.
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 4-6 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total.
Next steps in the wine making process:
• Wine Making Process
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I’m definitely making this mead today. I have all the ingredients lying around.
Hope you enjoy
excellent final results. very impressive crafting. thanks for sharing your expertise with us viewers. I'll make the mead in the future. I'm making wines at the present. have a great day always
Oh nice Orange Melomel I like the simple recipe. I wish I can taste the result
My Orange Mead just use the Orange peel to get the Orange flavor but not sugar from the fruit. It’s almost done.
Thank you sharing
Figures you’d be following this channel! ☺️
Do you blend or grate the orange peel?
@@henrynyabuto4892 - I use a zester, which essentially is a grater that only takes the coloured part of the peel in long, very narrow strips. You can use a grater or even one of those vegetable peelers that take very thin layers of peel. What you don’t want is the pith (white part) of the peel. Just the aromatic coloured part. If using a vegetable peeler or a knife, scrape away as much of the pith as you can.
I’ll often add the zest and, if adding them, spices in secondary because it’s easier to control flavour extraction. Add them, wait for a week, have a taste, decide to leave them in for longer or remove them. Another reason for adding them in secondary is because the alcohol will aid extraction. The presence of alcohol can also help to avoid things like mould formation. Certain additions like cinnamon can inhibit yeast growth and stress out the yeast, causing off flavours. I don’t know if citrus zest aids or inhibits yeast growth.
To collect zest, it’s easiest to get it from whole, uncut/unsqueezed fruit. Not being a fan of waste, I will collect the zest, store it in the freezer, and use it when I need it. It’s great in teas, baking, sauces… so I’ll often collect zest from a bunch of oranges regardless and store it. You can also dehydrate it: spread it on a cookie sheet/baking pan lined with baking parchment, and slide it in a lukewarm oven. Once dry and brittle, store in an airtight jar. The freezer is just an easier option for me although when I do have my oven on for another reason anyway and am planning to use citrus fruit that same day, I will make use of the opportunity to dry the zest… when I think of it! Why not, after all, put that residual heat to good use?
That's how I do it too. For me personally, I think I get more flavor from the zest. 🍊🥂
Orange mead in various versions is something I keep making. The ingredients are easily accessible, it always tastes great provided you allow it to age for at least a year (with an ABV in the 12-16% range) although it’s already quite nice at 6 months. This stuff keeps getting better as it ages, so if you use good quality cork there is no reason why you couldn’t allow it to age even longer. I’ve got a few bottles that are 2 years old and they’re amazing.
I always add 1 cup of strong black tea, no matter the variation. If I want more viscosity, I’ll chop up a handful of raisins. I will often add the zest of 1/2 to 1 orange per gallon. Any solids (pulp, spices, zest) go in tied in a brew bag, I’ve made some in various sizes.
If you are making this and want to easily monitor its post-bottling progress, and/or aren’t a big drinker, consider bottling at least part of it in smaller bottles. Smaller bottles can mean less consistency when bottle ageing, but it definitely is easier to keep a few bottles aside for tasting at a later date… and you won’t be stuck with half a bottle if you decide to crack one open and don’t see yourself finishing it within a short period of time. You’ll use more corks. But you’ll have more sealed bottles left.
Small bottles are perfect as gifts: add one or a selection to a hamper to give people an overview of what you’re doing as a hobby. Always fun! A little warning though: they’ll soon be eyeing your bigger bottles!
Thank you for sharing.
Love it, my first mead making seems to have gone well, thank you much for the tutorial, cant wait to see how it tastes.
Mt neighbor's tree is loaded with tangelos. I will be making this.
Enjoy.
Thank-you for sharing this great video. I enjoy a good mead. All the best.
Thank you too
I'm going to make my first batch of orange mead!
what a lovely color for sure
A good trick for mead is to bring your water to 140 F and then mix in the honey. It will completelly disolve easilly. When it cools down to about 100 F you can pour it in your fermenter and add the rest of the ingrediants. I find that requires the least amount of work. I have not tried an orange mead yet, will have to give this a try! ;)
Thanks for sharing
I bet it’s delicious!
Anyone else going to experiment with a pumpkin mead this fall?
Nope!
Yes its is the seasonal.
How did it go mate? Cheers
Ok, you brewed then pasteurized and back sweetened. You totally skipped the back sweetening. What was the final abv target?
The abv was mention at the 13:14 mark of the video at 13.91%
It may be worthwhile to invest in a pH meter or at least some pH strips. You should be able to find these at your local brew store. Oranges and other citrus fruits can be particularly acidic, which can stress out your yeast.
Seems your recipe worked out anyway and taking a pH reading isn't a must, but just something to consider.
Already covered: th-cam.com/video/3tvWoqPnZWg/w-d-xo.html
Hi there. How did you back sweeten? Did you use honey and how much? Thank you
Hi, I just made a mead that finished last week and I back sweetened it by putting water and honey in a bottle and shaking it up, and then using that to sweeten my mead. Unfortunately, I used way too much and made it too sweet. If I were you, I’d start off with about 4 ounces of honey per gallon, mixed up in about 8 ounces of water. From then you can pour it in and stir it and then taste it. I wouldn’t do increments any larger than that, or else you’ll oversweeten your mead like I did. ALSO, before you back sweeten you must add in some potassium sorbate after cold crashing your mead and racking it off of all the yeast. By this point, it should be racked off primary, and cold crashed in secondary and racked again. Then you can add potassium sorbate and that will prevent yeast from restarting fermentation after adding in new sugar (honey). I apologize if you already knew that tho.
With meads I use honey to backsweeten to taste when necessery.
Grapefruit mead?
Let me know how it turns out.
Can i use sugar instead of honey
th-cam.com/video/_0I4ZF1tZT0/w-d-xo.html