BrewBlog: 41 - Holiday Orange Spiced Mead
Specifics
General Information
Method: Extract
Comments
7 orange peels are actualy all of the orange peels from the fresh citrus fruit that was juiced. These were peeled with a potato peeler so none of the white pith would be in the primary.1 - lemon1 - lime2 - tangerines2 - cara cara oranges1 - naval orangeChopped raisins and cinnimon sticks. Initial OG was off the charts. Based on diluting it with 1 part water and 1 part mead which read 16 I think it was close to 32 Brix.
Ingredients
2.10 pounds Fruit - Orange  
0.42 pounds Fruit - Lemon  
0.42 pounds Fruit - Lime  
18.90 pounds Honey  
Non-Fermentables
8.4 Cinnamon Stick @ 0 minutes (Holiday Beer)  
8.4 Clove @ 0 minutes  
105 Raisin @ 0 minutes  
0 Yeast Nutrient @ 0 minutes (Fermentation)  
Reference
Yeast
Lallemand - Lalvin Lalvin 71B-1122 — Dry — 0
Mash
Mash Type: Infusion
Mash PH: 5.400
Efficiency: 72.0000000%
Grain Temp. 72° F
Tun Temp. 72° F
Sparge Amt. 3.1 gallons
Sparge Temp. 168° F
Equip. Adj.? TRUE
Step Description Temp. Time
Mash In Infusion 150° F 75.0000000 min.
Fermentation
Primary: 4 days @ 67° F
Secondary: 10 days @ 67° F
Tertiary: 7 days @ ° F
Age: 30 days @ 65° F
Tasting Reviews
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