Orange Blossom Honey Varietal Mead
Experience the sun-kissed flavor of Golden Citrus Mead crafted from orange blossom honey and zesty orange juice. This light and refreshing beverage harmonizes sweetness and acidity, ideal for sipping during warm days or celebrating special occasions. With the enchanting aroma of orange blossoms, this brew is sure to tantalize your taste buds and leave you yearning for more!
ingredients
- 2 lb orange blossom honey (approximately 1.14 kg)
- 1.25 g grape tannin
- 1 tsp acid blend (approximately 5 g)
- 1/2 cup orange juice (360 ml, at room temp)
- 1 tsp pectic enzyme (approximately 5 g)
- 1 tsp yeast nutrient (approximately 5 g)
- 1 package Montrachet yeast (approximately 5-7 g)
- 1 optional Campden tablet (not used in this recipe)
steps
- 1.
Sanitize all equipment to ensure a clean fermentation process.
- 2.
In a large sanitized fermentation vessel, combine the warm water (enough to total 1 gallon), orange blossom honey, and stir gently until fully dissolved.
- 3.
Add the grape tannin, acid blend, orange juice, pectic enzyme, and yeast nutrient to the honey-water mixture. Stir until well combined.
- 4.
If using, dissolve the Campden tablet in a small amount of water and add it to the mixture. Let it sit for about 24 hours before proceeding to the next step to allow any sulfites to dissipate.
- 5.
After the resting period, sprinkle the Montrachet yeast over the surface of the liquid (do not stir). Allow it to hydrate for about 15 minutes before gently stirring it in.
- 6.
Cover the fermentation vessel with an airlock and place it in a dark, room-temperature spot. Allow fermentation to occur for 2-4 weeks or until bubbling has slowed and the specific gravity remains stable.
- 7.
Once fermentation is complete, siphon the mead into a sanitized bottling vessel, taking care to leave sediment behind.
- 8.
Bottle the mead in sanitized bottles, seal, and store in a cool, dark place for at least 3 months for flavors to mature before enjoying.
