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Mead Lovers Digest #1574
Subject: Mead Lover's Digest #1574, 3 March 2012
From: mead-request@talisman.com
Mead Lover's Digest #1574 3 March 2012
Mead Discussion Forum
Contents:
RE: Mead Lover's Digest #1573, 1 March 2012 (jerry berry)
Orange Mead Recipe ("Wout Klingens")
Orange mead (e9c6zum@aol.com)
Re: Mead Lover's Digest #1573, 1 March 2012 ()
Re: Orange Mead (docmac9582@aol.com)
Fruit additions (Captain Chuck)
Re: Orange Mead Recipe? (MeadGuild@aol.com)
RE: Orange Mead Recipe? (Stephen Morley)
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Subject: RE: Mead Lover's Digest #1573, 1 March 2012
From: jerry berry <memnosine@hotmail.com>
Date: Thu, 1 Mar 2012 21:49:00 -0700
In the Digest !573, Tom wrote:
> Subject: Orange Mead Recipe?
> From: fivecat <fivecat@gmail.com>
> Date: Sat, 25 Feb 2012 16:14:04 -0500
>
> Hi All,
>
> I have come into a rather large quantity of oranges. After making and
> canning two batches of orange marmalade I'm still left with lots of oranges.
>
> Does anyone have a favorite orange mead recipe they'd care to share? Also,
> any suggestions on how to work with the fruit during the brewing process
> would be equally appreciated!
>
> Thanks,
>
> Tom
When I have a lot of oranges, I peel, section, and freeze them. Linda and
I find them hard to distinguish from fresh fruit (thawed, of course). I've
done this in my favorite oranger mead recipe, the "Ancient Orange Mead"
in the archives. Bakers yeast and all.
Cheers.
Jerry, Aurora, Colorado
------------------------------
Subject: Orange Mead Recipe
From: "Wout Klingens" <wout@nivo-media.nl>
Date: Fri, 2 Mar 2012 14:22:07 +0100
Tom asks:
Does anyone have a favorite orange mead recipe they'd care to share? Also,
any suggestions on how to work with the fruit during the brewing process
would be equally appreciated!
Sure. I do.
Do a google search for "wout's orange mead".
Take a TA reading of your must to control your acid though!
You could also try a Joe's ancient.
So Wout or Joe, it's your call.
Cheers.
Guess who? :-)
------------------------------
Subject: Orange mead
From: e9c6zum@aol.com
Date: Fri, 2 Mar 2012 09:05:17 -0600 (CST)
The written records vanished in a basement flood, but I juiced enough
oranges for about a gallon and a half of juice, one gallon of honey,
and water to make a titch over five gallons.
I strained through cheesecloth at the start and at racking.
To give an interesting zing at the nose, I also zested about six or seven
oranges, putting that in a muslin bag in primary.
I apologize for a complete lack of numbers.
I can say that all regretted that there was no more
------------------------------
Subject: Re: Mead Lover's Digest #1573, 1 March 2012
From: <dgr4@cox.net>
Date: Fri, 2 Mar 2012 10:21:09 -0500
I just recently made a Tangello and Pomegranite Desert Blossom Honey Mead.
I squeezed 2 gallons of tangello juice and juiced two pounds of pomegranite
seeds and combined that with 7.5 pounds of Desert Blossom Honey and about
a half gallon of water. The volume was just over 3 gallons and the Original
gravity was 1088, I used a Red Star Cuvee yeast. I racked it at 4 weeks and
added another gallon of fresh squeezed tangello juice, it is still in the
secondary and soon to be racked to tertiary to age and clarify a bit. so
far it tastes like a mead mimosa, I think that it has great potential.
I believe that when it is finished and cleared I'll add 1 cup of honey
with one cup of water boiled together to condition and bottle it, and have
a nice sparkling tangello mead mimosa.
------------------------------
Subject: Re: Orange Mead
From: docmac9582@aol.com
Date: Fri, 2 Mar 2012 11:09:43 -0500 (EST)
Tom asked about using oranges in mead. I made a nice orange melomel.
I started zesting and pealing the oranges and adding the orange zest and
the fruit to a year old clover mead. After a while, I told myself that
the only thing I was throwing away was the pith. I tasted the pith and
it had very little taste and a little astringency. So I simply quartered
the rest of the (seedless) oranges and threw them in. It came out quite
nice with the added zest adding some zip. I think this approach works
best with mead that is a little flabby - i.e. mead that needs a bit of
added astringency, such as grape tannin to liven up the flavor.
Carl McMillin
Brecksville, OH
------------------------------
Subject: Fruit additions
From: Captain Chuck <captain_chuck@yahoo.com>
Date: Fri, 2 Mar 2012 08:55:42 -0800 (PST)
Hi Folks,
I'm currently making a mango mead. I've peeled and sliced the mango's and
added them to the fermenter. Any suggestions on how long I can safely leave
the fruit in there? Is there any chance the fruit can spoil? Are there
"safe" or "unsafe" fruits?
Thanks!
"It was as natural as eating and, to me, as necessary. I would not have
thought of eating a meal without drinking a beer." -Ernest Hemingway
------------------------------
Subject: Re: Orange Mead Recipe?
From: MeadGuild@aol.com
Date: Fri, 2 Mar 2012 20:27:45 -0500 (EST)
Tom <fivecat@gmail.com> wrote:
> I have come into a rather large quantity of oranges. After
> making and canning two batches of orange marmalade I'm still
> left with lots of oranges.
>
> Does anyone have a favorite orange mead recipe they'd care
> to share? Also, any suggestions on how to work with the
> fruit during the brewing process would be equally appreciated!
A recipe for Joe???s Ancient Orange Mead is on GotMead.com.
While I have not made the recipe myself, I???ve read mostly positive
reviews from others. See: tinyurl.com/89xksyw. The full URL is:
www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe
&Itemid=6&recipe_id=118
There two recipes for an Orange Mead in the left hand column at
www.celtnet.org.uk/recipes/brewing/mead-recipes.php.
Dick
- ---
Richard D. Adams
Ellicott City, MD
------------------------------
Subject: RE: Orange Mead Recipe?
From: Stephen Morley <stephen@morley.net>
Date: Fri, 02 Mar 2012 23:57:52 -0500
Does anyone have a favorite orange mead recipe they'd care to share? Also,
any suggestions on how to work with the fruit during the brewing process
would be equally appreciated!
I have made a couple batches with oranges. The trick, IMHO, is to add
another significant flavor.
My straight orange (with just a little spice) was good but you can't really
drink too much of it.
Mixing it with a cranberry mead produced a great combination. The flavors
work well and complement each other to produce a well balanced mead .
I currently have an orange brewing with spices I normal would use in what I
refer to as Firewater.
As far as the oranges, I wash them, then take off the zest and store for
later. (Lots of aromatics that I add back after primary). Just the remaining
fruit and add to the primary. Later add the zest as a sort of dry-hopping,
if you will.
The spices that I used for the Spiced Orange include (for 5 gals)
1oz nutmeg, grated
3 sticks vanilla bean
2 tsp black tea
1/2 cup cinnamon chunks
16oz ginger, peeled and sliced
1/8 cup cloves
Spices added in a brewbag except for ginger that goes right in.
Stew for 30min @ 180F then extracted
Then my normal 15lbs of honey (to start, I always back sweeten to get the
specific sweetness I'm looking for)
5 cups of juice added after mixture chills. This is about 15+ oranges, I
often get a case from Costco for this
Then follow your standard inoculation practice.
Stephen
------------------------------
End of Mead Lover's Digest #1574
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