Flying Dragon Citrus Spice Mead
Experience the uplifting essence of the Flying Dragon Citrus Spice Mead! This honey-sweetened brew combines zesty citrus fruits, warming spices, and infused ginger, creating a refreshing and aromatic drink. It's perfect for home fermentation enthusiasts and a fantastic addition to any gathering, offering a unique twist on traditional flavors with a delightful complexity in every sip.
ingredients
- 5 ½ cups raw honey
- 1 tsp yeast nutrient
- 2 oranges, juice and rinds
- 2 lemons, juice and rinds
- 8 oz peeled ginger, thin-sliced and soaked in 1 cup honey
- 3 pods of cardamom seeds
- 2 limes, thin-sliced
- 1 cup of raisins
- 1 tsp mace
- 1 stick of crushed cinnamon
- 1 tsp crushed cloves
- 1 nut of nutmeg, crushed
- 2 Campden tablets
- 1 package champagne wine yeast
- Water (amount as needed)
steps
- 1.
In a large fermentation vessel, dissolve the raw honey in enough water to total about 1 gallon of liquid.
- 2.
Stir in the yeast nutrient until well combined.
- 3.
In a separate bowl, combine the orange juice, lemon juice, and all the citrus rinds.
- 4.
Add the soaked ginger, cardamom seeds, thin-sliced limes, raisins, mace, crushed cinnamon, crushed cloves, and nutmeg to the honey-water mixture.
- 5.
Crush the Campden tablets and add them for sanitation, stirring gently to distribute.
- 6.
Once cooled to room temperature, sprinkle the champagne yeast over the mixture and let it sit for about 10 minutes before gently stirring.
- 7.
Cover the vessel with an airlock or clean cloth, ensuring it's sealed to prevent contamination.
- 8.
Ferment at a consistent temperature for about 1-2 weeks, checking daily for bubbles.
- 9.
Once fermentation is complete, siphon into sterilized bottles, leaving space at the top.
- 10.
Allow the mead to carbonate in the bottles for another week before chilling and serving.
