Orange Blossom Mead Recipe
Orange Blossom Mead Recipe – 5-6 gallon batch
- 15 lb wildflower or orange blossom honey
- 5 whole oranges, sliced
- 1 pack of Lalvin D-47 Wine Yeast
- clean drinking water or distilled water
- 1 cup raisins
- 5 whole cloves
- 1 tsp nutmeg
- 1 tsp allspice
- 3 cinnamon sticks
- 1 vanilla bean (split)
- 5 or 6 gallon glass carboy
- Small, Fine Straining bag
- Spoon, spatula, pot to boil water, additional container
- Clean and sanitize all equipment you will need.
- Bring 3 liters of water to a boil, turn off heat.
- Use the water 1-2 cups at a time to dissolve 2-3 lb honey in a separate container, so that you can poor the honey-water must mixture into the carboy using a funnel. Save 2 cups of the warm water for pitching the yeast.
- Once all honey has been poured into the carboy, add all other ingredients except the yeast into a small, fine nylon straining bag. Drop or hang in carboy so that it’s suspended in the middle of the carboy (ideally).
- Top off the carboy with additional water as necessary to fill. Mix well with must.
- Use remaining 1-2 cups lukewarm water to rehydrate the yeast. Stir gently, let sit 30 mins, then pour into the top of the carboy (yeast nutrient, energizer, etc. optional).
- Seal your carboy with the stopper and airlock.
- Ferment for 8-10 weeks, remove nylon straining bag.
- Age 6+ months for best results, racking to a second carboy if possible or necessary (as there may be a little lees in the bottom of the fermentation carboy).
- Bottle and serve cold.