Orange Blossom Mead Recipe

Here's a recipe for making mead using orange blossom honey:

### Orange Blossom Honey Mead Recipe

**Ingredients:**

- 3 pounds of orange blossom honey

- 1 gallon of filtered water

- 1 packet of wine yeast (such as Lalvin D-47 or EC-1118)

- 1 teaspoon of yeast nutrient

- Optional: zest of one orange and a cinnamon stick for added flavor

**Equipment:**

- 1-gallon glass carboy

- Airlock and bung

- Sanitized funnel

- Sanitized stirring spoon

- Hydrometer (optional, for measuring specific gravity)

**Instructions:**

1. **Sanitize Everything**: Ensure all your equipment is properly sanitized to prevent contamination.

2. **Warm the Honey**: If your honey is crystallized, place the jar in warm water to make it easier to pour.

3. **Mix Honey and Water**: Pour the honey into the glass carboy using a sanitized funnel. Add a small amount of warm water to help dissolve the honey. Stir until the honey is fully dissolved, then fill the carboy with the remaining water, leaving some space at the top for fermentation activity.

4. **Add Yeast Nutrient**: Add 1 teaspoon of yeast nutrient to the mixture and stir well.

5. **Measure Specific Gravity** (Optional): If using a hydrometer, take a reading to measure the initial specific gravity (SG). This will help you track the fermentation progress and calculate the alcohol content later.

6. **Prepare and Add Yeast**: Rehydrate the yeast according to the packet instructions. Once rehydrated, add the yeast to the carboy.

7. **Optional Additions**: For added flavor, you can add the zest of one orange and a cinnamon stick to the carboy.

8. **Seal and Ferment**: Attach the airlock and bung to the carboy. Fill the airlock with sanitized water. Place the carboy in a dark, cool area with a stable temperature (ideally around 60-70°F).

9. **Fermentation**: Allow the mead to ferment for about 4-6 weeks. You’ll notice bubbling in the airlock, which indicates active fermentation. When the bubbling slows down significantly, fermentation is nearing completion.

10. **Rack the Mead**: Once fermentation is complete, siphon (rack) the mead into a clean, sanitized carboy to separate it from the sediment (lees). Avoid disturbing the sediment as much as possible.

11. **Aging**: Let the mead age for at least 3-6 months for the flavors to mellow and mature. The longer you age it, the smoother it will become.

12. **Bottling**: When you’re satisfied with the taste, bottle the mead into sanitized bottles and cap them. Be sure to label your bottles with the date and type of mead.

13. **Enjoy**: Store the bottles in a cool, dark place. Mead can be enjoyed immediately but will continue to improve with age.

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**Tips:**

- Patience is key with mead making. The longer it ages, the better it will taste.

- Keep an eye on the airlock during fermentation. If it gets clogged or stops bubbling prematurely, you may need to address potential issues.

- Experiment with different flavors by adding various spices, fruits, or herbs during fermentation.

Enjoy your homemade orange blossom honey mead!