For some time now, I've read about Joe's Ancient Orange Mead, but I've never taken the time to actually create a batch of it. This year, I had the time and the ingredients on hand.
3.5 pounds of honey (mostly orange blossom, some clover)
1 large orange
1 cinnamon stick
A small pinch of freshly grated nutmeg
Enough water to make 1 gallon
1 package of Fleischmann's bread yeast
Making the must:
- Wash the orange and remove the zest. Peel the orange, throw away the pith, then thinly slice the orange across the segments,
- Collect one gallon of reverse osmosis water
- Add the honey and about half of the water to a sanitized fermenter
- Shake to aerate the must and mix in the honey
- Add the orange, cinnamon, clove, nutmeg, and raisins
- Add water to the one gallon mark
- Shake the fermenter again to mix in the yeast and aerate further
- Add an airlock and allow it to ferment until the liquid is clear
- Strain out the solid ingredients and bottle
12/27/2020: The airlock is showing steady signs of activity. The mead itself is cloudy, which I expected this early in the process.
12/29/2020: The airlock continues to show signs of activity. The mead is still cloudy, and the fruit (and cinnamon stick) is still floating.
01/12/2021: Fermentation seems to still be going on. The mead remains cloudy and the fruit is still floating.
02/19/2021: Fermentation seems to be over, and the mead is clearing nicely. Looks like it's time to strain and bottle.
02/27/2021: The mead was bottled today in 9 bottles of 12-ounces each. The aroma inside the fermenter after bottling was very impressive, and I'm looking forward to trying this.