Orange Mead
Credits to: Nicholas Godfrey
Ingredients
- 2 Cups Unsweetened Orange Juice
- 3 lbs Honey
- 2 cups Sugar
- 2 gal Water
- 2 tsp Yeast
Mix honey, water, and orange juice together, bring to a boil. Remove from heat dissolve sugar in the must. Let must cool for 2 hours.
Remove 1 cup of the must (to be used as a yeast starter), dissolve yeast. After bubbles form add the yeast starter to the must. Add must to the primary fermentation chamber.
After 2 weeks rack to secondary fermentation chamber. Allow to clear (took both of my batches 2 months at this stage to fully clear). Rack to bottles. Ok to drink after bottling but better after sitting for 2 or more months.
