First I just have to say this site has been a great resource! My girlfriend got me a 1 gallon homebrew Mead kit for Christmas and we just tried our first batch, the recipe is below. We live in Florida and are huge Game of Thrones fans so we wanted to make our first batch in time for the premiere, a Blood Orange/Dragonfruit Melomel:
- 3lbs Sweet Squeeze Raw/Unfiltered Orange Blossom Honey
- 3 cups fresh juiced Blood Orange juice
- 1 packet Red Star Montrachet yeast (came with the kit)
- Publix Purified Water
The kit told us to heat the water to 170, mix in the honey, mix the juice, and let cool. We then added the mixture to the 1 gallon glass jug, pitched the yeast, and its been 3 days and the bubbler is going about every 7-9 seconds with a nice foam layer at the top so looks good so far.
Once we Rack to the secondary fermenter (2 gallon plastic bucket with airlock), the plan is to add some Yellow Dragonfruit chunks & Blood Orange slices to enhance/balance the flavors and let it age in there for another 3-4 weeks before tapping for the premiere in Mid-April. My question is, about how much fruit should be added to ensure proper flavoring? What else needs to be added at this time?
I realize I am probably asking a lot of newbee questions, but just trying to learn the biz! Thanks in advance!
- 3lbs Sweet Squeeze Raw/Unfiltered Orange Blossom Honey
- 3 cups fresh juiced Blood Orange juice
- 1 packet Red Star Montrachet yeast (came with the kit)
- Publix Purified Water
The kit told us to heat the water to 170, mix in the honey, mix the juice, and let cool. We then added the mixture to the 1 gallon glass jug, pitched the yeast, and its been 3 days and the bubbler is going about every 7-9 seconds with a nice foam layer at the top so looks good so far.
Once we Rack to the secondary fermenter (2 gallon plastic bucket with airlock), the plan is to add some Yellow Dragonfruit chunks & Blood Orange slices to enhance/balance the flavors and let it age in there for another 3-4 weeks before tapping for the premiere in Mid-April. My question is, about how much fruit should be added to ensure proper flavoring? What else needs to be added at this time?
I realize I am probably asking a lot of newbee questions, but just trying to learn the biz! Thanks in advance!
