i am planning to do a 1 gal batch of vanilla orange honey mead during my next run. so far, i have only done show meads, experimenting with various types of yeasts.
I'm thinking i want the vanilla and orange to be distinct but not strong: my plan was to use 2 beans split and the rind with pith removed of 1 orange in primary and tossed when racked for secondary
any thoughts on if i should prep vanilla or orange differently?
whole beans, scraped beans?
include orange pith?
include inner flesh of orange?
add during secondary instead?
transfer beans and/or rind during racking from primary to secondary?
I'm thinking i want the vanilla and orange to be distinct but not strong: my plan was to use 2 beans split and the rind with pith removed of 1 orange in primary and tossed when racked for secondary
any thoughts on if i should prep vanilla or orange differently?
whole beans, scraped beans?
include orange pith?
include inner flesh of orange?
add during secondary instead?
transfer beans and/or rind during racking from primary to secondary?