I brewed (?) a gallon of Orange Blossom mead today. I have actually never tried the stuff – ever – and I have no idea if i’d even like it. In the name of experimentation, however, i’m giving it a go. This post piqued my interest, along with a recent mead podcast on BBR. I followed these instructions (loosely). As I understand it, the crucial factor seems to be staggered nutrient additions. This reduces any off-flavours from the fermentation and results in a much quicker maturation time – within a few months. I sourced some Go-Ferm, Fermaid-K & DAP (the favoured yeast nutrients for mead, apparently) from MoreWine a while ago, while I was ordering some brewing equipment.
I dissolved roughly 1.6 kilos of honey in just over 4 litres of water, without boiling or pasteurisation, rehydrated 2g of Lalvin 71B in 2.5g of Go-Ferm, a rehydration nutrient.
This was added to the ‘must’, along with a gram each of DAP and Fermaid-K. I blasted it with half a minute of straight O2. I also placed a stir bar in so I can kick out any CO2 which might hinder the yeast. Further small nutrient additions will be made at active fermentation, and just before fermentation mid-point.
Honey: Asda ‘Extra Special’ Spanish Orange Blossom
Yeast: Lalvin 71B “71B is a very fast starting strain that produces round, smooth, more aromatic wines that mature quickly. Great for blush and residual sugar white wines. Lots of aroma and an alcohol tolerance of 14%.”
Gravity: 27.2 Brix, 1.116 OG.