Spiced Orange Citrumel
This vibrant Citrus-Honey Mead combines the rich sweetness of clover and Tupelo honey with a refreshing touch of orange. Infused with nutmeg and enriched with yeasts, this unique beverage is perfect for seasonal gatherings or a cozy evening at home. Easy to make, this mead will develop complex flavors over time, ensuring a delightful sip with every glass!
ingredients
- 5 lbs clover honey
- 1 lb Tupelo honey
- Juice from one orange
- Orange zest with pith removed from 1 orange
- 1/3 tsp nutmeg
- 1 tsp gypsum
- 1 tsp yeast nutrient
- 1 tsp yeast energizer
- 1 packet Red Star Flor Sherry yeast
- Water to 1 gallon
steps
- 1.
In a large pot, heat 1/2 gallon of water until warm (but not boiling) to help dissolve the honey.
- 2.
Slowly add clover and Tupelo honey, stirring until fully dissolved.
- 3.
Remove from heat and add the orange juice and zest, stirring to combine.
- 4.
Add the nutmeg, gypsum, yeast nutrient, and yeast energizer, stirring thoroughly.
- 5.
Top up with cold water until reaching 1-gallon mark in your sanitized carboy.
- 6.
Allow the must to cool to room temperature before adding the yeast.
- 7.
Gently sprinkle the packet of Red Star Flor Sherry yeast over the surface and let it sit for about 10 minutes.
- 8.
Cap the carboy with an airlock and place it in a dark, temperature-controlled area (around 65-75°F).
- 9.
After a few days, check for fermentation signs (bubbling in airlock).
- 10.
Allow the mead to ferment for about 4-6 weeks or until bubbling subsides.
- 11.
Siphon the mead into clean bottles, leaving sediment behind, and let age for at least 3 months before enjoying.
