TiaChica's Orange & Spice Mead

[tiachica]

Hi folks,
I was hoping I could share some thoughts on making the mead with the grapes here on the board.

I have been reading up a bit more on the "Ancient Orange Mead" Recipe below and it sounds like a few folks have noted a very bitter, sharp taste. Most likely due to leaving the white stuff of the orange in the recipe, which could take several months of maturing.
I am planning on zesting the orange and then cutting it into fillets. Does this sound reasonable?

Also, I am planning on not using bread yeast but wine yeast. I understand this will lead to a higher alcohol percentage but I was hoping to remove some of the excess sweetness that was reported so that the mead would be a little more gentle.

I was reading some other mead recipes and its ingredients.
I am tempted to maybe not just stick with cinnamon and clove, but maybe also to add a little safran and cardamon (it's supposed to be christmassy).
The safran should add some interesting colour, but would the cardamon be overkill?

Today I received bung's, yeast and the bubbler's. The first carboy is being soaked in hot soapy water and I am planning on buying the honey this weekend.

Is it ok to use Milton's sterilising tablets?
Also, is it necessary to put a campden tablet down the bubbler? Would Milton do the same job? I don't have campden tablets. Or should I stick with some cotton wool to keep the flies out of the bubbler water?

Is it ok for me to use this thread as a diary so I can ask questions and remind myself of what I did?

Aaargh! So many questions!

TiaChica

[Two_Sheds]

Is it ok to use Milton's sterilising tablets?
Also, is it necessary to put a campden tablet down the bubbler?

Yes, Milton is a good steriliser: look at the pack for the correct solution (it is different for winemakers as to baby stuff).
You need water or Milton in the bubbler (airlock) to stop the flies getting in the wine.
You will (might?) need a Campden tablet before you bottle, to totally stop fermentation. They aren't expensive.

[Two_Sheds]

a few folks have noted a very bitter, sharp taste. Most likely due to leaving the white stuff of the orange in the recipe

None of the recipes I use say to leave the ingredients in the DJ throughout fermentation.
If I did this recipe, I would have everything in a fermentation bin for 4 days of primary fermentation, then rack the juice off into a DJ for secondary fermentation.

[tiachica]

Thanks 2 Sheds. Made sense to me.

I'll get some campden tablets at my next purchase. ;-)

[tiachica]

TiaChica's Orange Spice Mead

Well, this is what I did this evening.

Sterilized the carboy, plug and bubbler with Milton.
Rinsed them.

Boiled some water and poured into a pot.
I then added:
2 thin slices of fresh ginger,
2cm cinnamon stick
pinch of saffron threads
1 clove
pinch of nutmeg
pinch of allspice
30 raisins
zest of one orange
fillets of one orange
3.5lbs of honey

I gently heated this for 20mins, stirring continously, then cooled it down.

Rinsed the carboy, bubbler and plug in the meantime.

Got wine yeast started with a teaspoon of sugar in lukewarm water.

poured the honey mixture into the carboy, topped up with cold water, leaving some space in the top, to be filled when fermenting slowed down a bit.

Added the yeast mixture. Shook the carboy. Placed plug and bubbler.

And now I am waiting anxiously to see if something happens.

Below are two pics, one before and one after shaking. Ignore the dinner in the background.

Anybody got any comments?

[tiachica]

The brew started bubbling within an hour and this morning I am happy to report a blub every 7 seconds or so.

[tiachica]

Since the carboy didn't explode over night, I now filled it up, leaving much less space and the fermentation is up to a bubble every 3 or so seconds with a very satisfying noise. My 17 months old is fascinated!

[tiachica]

Right,
the bubbles have noticeably slowed down now to one every 9s.
CJJ Berry recommends to rack it 2-3 weeks after fermentation has completely stopped.

I will obviously lose some liquid in the process and was wondering how to substitute it? Grape concentrate or grape juice? I don't mind it if a secondary fermentation might then start off again. or should I add some more honey syrup? Any suggestions?

[tiachica]

Well, it's still bubbling along, even though at a very very reduced speed, which probably isn't helped by the low temperature in my kitchen.

Anyway... it will be racked end of this week into another carboy and topped with cooled boiled water with a little honey I think. I'll take an alcohol reading then and have a little taste out of curiosity. Not expecting anything really.

Below are picture to view the progress in clearing, 1st one 21-11-09, 2nd one 13-12-09:

Any comments anybody?

[Two_Sheds]

If it were mine: I'd rack it, compost all the leftovers (fruit, sediment) and then your clearing can really start.

I have started filtering all my wines through an old stocking (Hazel's top tip) which really helps. (sterilise it though)

[tiachica]

Hi 2Sheds,

I like the advice with the old stocking. Need to buy some. I can't wear stockings, as I get an allergic reaction when I wear them.

I have racked the Mead, and my hubby, mum and me had a taste. From all I read online about this wine, it's supposed to taste awful after just 3 months, but to be honest, it was really nice, slightly sparkly still, not too sweet and a really nice aroma and smell. Maybe our palate is not sophisticated enough.

I have put a few pics up on the blog, also of the second wines.

I'll update this one again, when I bottle the mead, probably next year?

[tiachica]

I just cleared out the space where the demijohns are and took another piccie.

I will bottle the mead in June, so that I have presents for 2 weddings we are attending this year.

[Two_Sheds]

It's starting to clear nicely. Is that sediment at the bottom? I'd rack it again in that case.
x

[tiachica]

Yes, it's about 3-4 mm of sediment.

By the way, do the demijohn's have to be in the dark?

[Two_Sheds]

By the way, do the demijohn's have to be in the dark?

Only if there's a danger of the wine fading (red wines). That's why red wine is bottled in green glass, not clear