We love how the tangy zip of blood oranges meets the floral sweetness of honey in this vibrant mead. Mead is an ancient honey-based drink with a history spanning centuries capturing the imagination of brewers everywhere.
We craft our version with plenty of fresh blood orange juice letting its color and slightly bitter notes shine. A subtle floral aroma lingers as each sip reveals a delicate balance of sweet and citrus.
We can’t wait to share our recipe so you can experience this lively twist on a timeless favorite. You’ll discover how a few simple steps and quality ingredients create a spectacular homemade brew that tastes like sunshine in a glass.
Ingredients
We gather all essential items before we begin. We measure our honey accurately and prepare our fresh blood orange juice. We ensure each blood orange is ripe and juicy to amplify the tangy essence for our Blood Orange Mead.
| Ingredient | Measurement | Notes |
|---|---|---|
| Honey | 3 lb | Raw and unfiltered is preferred |
| Fresh Blood Orange Juice | 2 cups | About 4 medium blood oranges |
| Filtered Water | 1 gallon | Use cold water to top off primary |
| Mead Yeast | 1 packet | Ideal yeast designed for mead or wine |
| Yeast Nutrient | 1 tsp | Helps maintain a vigorous fermentation |
- Zest from 1 blood orange for extra citrus aroma
- Optional: 1 cinnamon stick for subtle spice
- Optional: “Brew Belt” or heat source if fermenting in cooler temperatures
Equipment
We rely on a few key items to ensure our Blood Orange Mead ferments smoothly. We keep everything sanitized to maintain a clean environment.
Must-Have Tools
- 1-gallon glass carboy or demijohn for primary fermentation
- Airlock and rubber stopper to release CO₂ and prevent contamination
- Funnel for pouring your must into the carboy
- Hydrometer to measure specific gravity and track fermentation progress
- Auto-siphon or racking cane to transfer mead without disturbing sediment
| Tool | Purpose |
|---|---|
| Glass Carboy | Holds the must during fermentation and allows clear observation of the process |
| Airlock | Vents excess gas and keeps unwanted microbes out |
| Funnel | Simplifies pouring honey and juice into the narrow carboy |
| Hydrometer | Monitors sugar content to gauge fermentation completion |
| Auto-Siphon | Transfers mead to a secondary vessel without agitating the lees (sediment) |
Optional Add-Ons
- Brew Belt or heat wrap for maintaining consistent fermentation temperature
- Thermometer strips to keep an eye on mead temperature
- Bottling wand for easier bottling and minimal sediment transfer
Directions
Let us walk through the key steps to craft our Blood Orange Mead. We will work methodically to capture smooth flavors and a bright aroma.
Prep And Sanitize
- We gather our carboy, airlock, rubber stopper, funnel, hydrometer, and auto-siphon.
- We thoroughly sanitize each piece of equipment with a no-rinse sanitizer.
- We let everything air-dry to maintain a sterile environment.
Mix The Must
- We heat a small portion of our filtered water (about 1 cup) until it is warm to the touch.
- We stir in 3 pounds of raw unfiltered honey until it dissolves.
- We combine this honey solution with 2 cups of fresh blood orange juice in our carboy.
- We fill the carboy with cold filtered water, leaving a few inches of headspace.
- We add 1 teaspoon of yeast nutrient and stir well.
- We verify the original gravity using our hydrometer.
- We pitch our mead yeast into the must.
Primary Fermentation
- We seal the carboy with the airlock and rubber stopper.
- We place the carboy in a room where the temperature stays at 65 to 75°F.
- We monitor fermentation activity by watching bubbles in the airlock.
- We swirl the must gently every few days for aeration, without removing the stopper.
- We let the mixture ferment for 7 to 14 days or until fermentation slows.
Secondary Fermentation
- We rack the mead into a clean, sanitized carboy using the auto-siphon.
- We leave behind any sediment (lees).
- We attach the clean airlock and stopper again.
- We store the mead for another 2 to 4 weeks or until the mead clarifies.
| Stage | Timeframe | Key Action |
|---|---|---|
| Primary Fermentation | 7 to 14 days | Let must ferment actively |
| Secondary Fermentation | 2 to 4 weeks | Allow mead to clarify |
Bottling And Aging
- We siphon the mead into sanitized bottles, leaving some headspace.
- We cork or cap the bottles securely.
- We store them upright in a cool, dark space.
- We let the mead age for at least 2 months. Longer aging enhances flavor depth.
Conclusion
We love how a touch of fresh citrus can elevate our mead-making adventures into something truly memorable. This enchanting brew reminds us that a little creativity and a few quality ingredients can produce an extraordinary beverage worthy of celebration.
Each sip reveals our passion for crafting unique flavors that bring joy to every gathering. We can’t wait to discover more possibilities in the world of mead-making as we test new fruits and spices. There’s nothing quite like the satisfaction of raising a glass to toast our own creation.
Frequently Asked Questions
What is Blood Orange Mead?
Blood Orange Mead is a honey-based drink made by fermenting honey, water, and fresh blood orange juice. The tangy citrus combines with sweet floral notes, producing a bright color and delightful taste. It’s a centuries-old beverage with a modern twist.
What equipment is essential for this recipe?
You’ll need a 1-gallon glass carboy (or demijohn), an airlock, a rubber stopper, a funnel, a hydrometer, and an auto-siphon. Other helpful items include a Brew Belt or heat source for cold conditions, thermometer strips, and a bottling wand for easy transfer.
Can I use any honey for Blood Orange Mead?
Raw and unfiltered honey is recommended to preserve natural flavors and aromas. While you can use other varieties, higher-quality honey gives a richer taste. Avoid ultra-processed honey, as it can affect the mead’s character and overall flavor profile.
How long does the fermentation process take?
Primary fermentation usually lasts 7 to 14 days, allowing yeast to convert sugars into alcohol. After that, secondary fermentation may continue for another 2 to 4 weeks. The mead clarifies during this time, creating a smoother texture and enhanced flavor.
Do I need a Brew Belt or special heat source?
A Brew Belt or heat source is helpful if your home’s temperature is below the ideal yeast range (around 65–75°F). Maintaining a steady temperature encourages active fermentation. If your ambient temperature is stable, you likely won’t need extra heating.
Can I substitute regular oranges for blood oranges?
Yes, you can replace blood oranges with regular oranges. However, the final mead will have a different color and slightly milder taste. Blood oranges add a distinctive deep hue and tanginess that sets this recipe apart.
How can I customize the flavor?
Try adding optional ingredients like citrus zest, a cinnamon stick, or other spices. Experiment with different honey varieties for unique tastes and aromas. Remember to make small batches first so you can perfect your preferred flavor without wasting ingredients.
How long should I age the mead?
It’s recommended to age your bottled mead for at least 2 months to let flavors deepen and mellow. Some brewers age mead for six months or more. Patience typically rewards you with a smoother, more complex taste in every sip.