What is Mead
Mead is an expensive fruit wine. It is the most costly of all fruit wines in terms of ingredients.
It is made by diluting and fermenting honey with water. Honey is very high in fructose and other sugars and has a very high permeation pressure that makes it difficult for microorganisms to multiply. When honey is diluted with water, the concentration of sugar is reduced and the yeast can reproduce and start fermenting under the right osmotic pressure. There are three types of mead to suit the needs of different people. A mead made with less than 4% sugar is called a dry mead. If the sugar content is more than 5%, it is made into a sweet wine. Between 4% and 5%, it is called Mead Semi-Dry Mead.
What is this formula?
It is called ancient orange juice mead and the recipe still comes from God. According to a survey, over 100,000 people have tried to make this recipe with almost no failures and a high level of satisfaction.
Recipe Ingredients
Target volume: 4L
1.6 kg of Clover Honey or other honey of your choice or mix them
1 large orange (then cut into 8 slices or smaller with the peel)
1 small handful of raisins (if you don’t know, 25 raisins, depending on taste)
1 stick of cinnamon
One whole clove (or two if you prefer)
Optional (nutmeg or bell pepper) a pinch (very small)
1 teaspoon of baker’s yeast (you can also use other yeast)
4L of purified water
Production process
Sterilized fermentation bottle
Dissolve the honey in the fermentation bottle with warm water
Wash the oranges to remove the insecticide and cut them into eight slices (you can also consider peeling them, but the authors do not recommend it)
Place cinnamon, cloves, raisins or whatever you choose into the jar and fill it with cold water at a height of 8 cm from the mouth (you need room for the foam created during the fermentation process, if the fermentation is slow, you can fill the jar with water).
Shake the bottle a bit to allow the liquid to absorb oxygen.
Place a teaspoon of yeast at room temperature and leave it there to ferment. It does not matter if it is started or not.
It will ferment within an hour after it is sealed with water.
During the fermentation process
Do not pour and strain
Do not shake
Do not use fermentation aids
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