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Thread: Need help with a Orange Blossom Mead Recipe

  1. Cool Need help with a Orange Blossom Mead Recipe

    Hello all,

    I want to make a medium mead with orange blossom honey and as few ingredients as possible. I want it to be medium sweet and taste clean. However, whenever I look for a recipe I keep finding JAOM because of the word 'orange.'

    Anyone have something laying around?

    Thanks!

  2. #2

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    Would you rather stick around and learn a little bit first. So that your first batch is something good and you will be proud to share it with your friends. Or do you just want a recipe?
    7 out of 4 people have a hard time using their hydrometer!

  3. #3
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  4. #4
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    Hi AlwaysWaven, I wonder if you have the recipe yourself. Let me ask you a few questions and the answers to these questions will tell you the "recipe" but as Squatchy hints - the recipe is not the most important thing. Process and protocol is far more important. OK. Here are my questions.
    1. What volume of mead are you planning to make?
    2. How much honey do you intend to ferment?
    3. What ABV are you looking for?
    4.What yeast are you planning to use? Why?
    5. At what temperature are you planning to ferment the must (the honey solution before you pitch the yeast)?
    6. How are you planning to ensure that this will be bottled "medium sweet"? What exactly do you mean by "medium sweet"?
    7. At what TA do you want to bottle this mead? How will you determine this?
    8. Will this need any additional tannin?

    The answers to those 8 questions will give you your recipe.

  5. Default

    Quote Originally Posted by bernardsmith View Post
    Hi AlwaysWaven, I wonder if you have the recipe yourself. Let me ask you a few questions and the answers to these questions will tell you the "recipe" but as Squatchy hints - the recipe is not the most important thing. Process and protocol is far more important. OK. Here are my questions.
    1. What volume of mead are you planning to make?
    2. How much honey do you intend to ferment?
    3. What ABV are you looking for?
    4.What yeast are you planning to use? Why?
    5. At what temperature are you planning to ferment the must (the honey solution before you pitch the yeast)?
    6. How are you planning to ensure that this will be bottled "medium sweet"? What exactly do you mean by "medium sweet"?
    7. At what TA do you want to bottle this mead? How will you determine this?
    8. Will this need any additional tannin?

    The answers to those 8 questions will give you your recipe.
    1. 5 gallons
    2. 12-15 lbs of this - https://www.ebeehoney.com/raw_orange...ey_gallon.html
    3. 8%-12%
    4. D-47 would be my first thought, but I am open to others.
    5. I have a temp controler on my keezer, so I can ferment at any temperature.
    6. I have never back sweetened, but I probably need to learn to do it. Something you could drink with a meal and not be overcome with sugar taste.
    7. I figured that I would use potassium carb or Fermaid O.
    8. I have never used it before, but I would be up for adding a couple gs if you think it would help.

  6. #6
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    Default

    So it looks as though you have your recipe...

  7. Default

    Quote Originally Posted by bernardsmith View Post
    So it looks as though you have your recipe...
    Is the tannin needed?


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  8. #8
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    Try without. You can always add some if the mead tastes too blah...

  9. Default

    Quote Originally Posted by bernardsmith View Post
    Try without. You can always add some if the mead tastes too blah...
    Oh yeah! How much honey do I need?


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  10. #10
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    Ah...... #2?

  11. Default

    Quote Originally Posted by darigoni View Post
    Ah...... #2?
    12-15?


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  12. #12
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    Using the gotmead batch calculator, for a 5 gallon batch:

    12lbs = 1.086 = 11.48%

    15lbs = 1.108 = 14.13%

    Due to the varying sugar content of honey, the calculations are only approximate and taking readings with your hydrometer are highly encouraged.
    Last edited by darigoni; 12-02-2017 at 08:32 AM.

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