Hey all, I’m messing around with a fairly out there cinnamon mead recipe, and I’m really looking for feedback. I’m primarily concerned that I’m going to end up shocking or stalling the yeast, so if you have any suggestions for ensuring that doesn’t happen or ways to get around that it would be amazing. I’m hoping to get a mead with a sharp cinnamon taste that fades into a sweet orangey aftertaste as well, and I’m considering switching when I put the orange and the peels in to get closer to that. If you see any other issues with this please let me know, but I think it will at least work, I can’t say if it’ll be any good though.
Muad’Mead - ~5 months
Ingredients:
Directions:
Muad’Mead - ~5 months
Ingredients:
- 1 gal water
- 3 lbs cinnamon honey
- 1 orange
- 1 cup of orange peels
- D-47 yeast
- 25 atomic fireball candies
- 1 tsp yeast nutrient
Directions:
- Boil 1 gallon of water, and add the 25 fireball candies into it. Stir, and let cool, then refrigerate overnight.
- Strain out any remaining candies, and boil the water. Remove from heat once bubbling, and pour in honey when the bubbling stops. Stir until the honey is fully dissolved.
- Wait for the gallon of must to cool to room temperature.
- Add must, yeast nutrient, and rehydrated yeast into the carboy. Stir.
- Peel the orange, and cut it into eighths before adding into the carboy as well.
- Ferment the mead for 2 months in a dark place.
- Siphon, and re-rack the mead into a different carboy.
- After 1 week, add 1 cup of orange peels into the carboy.
- After 2 weeks, siphon, and re-rack the mead. Age the mead for 2 months.
- Fill sanitized bottles. Let age for an additional month or more.