My first Orange Mead скачать в хорошем качестве

My first Orange Mead

I’ve seen a bunch of YouTubers like Golden Hive Mead making amazing homemade meads, so I had to try it myself! In this video, I make a simple Orange Mead using just honey, oranges, and a few basic ingredients. It turned out pretty tasty after a little backsweetening with more honey. If you’re curious about homebrewing or just want to see how it’s done, come along for the ride. Cheers! ORANGE MEAD RECIPE (5 Liters) 2 kg raw honey Juice and zest of ~6 oranges (avoid bitter white pith) Water to top up to 5 liters total 1 Campden tablet (or 0.44g Campden powder) 1 tsp pectic enzyme 1 tsp Yeast Nutrient Yeast: EC-1118 or for example Lalvin D47, 71B-1122, or similar wine yeast Optional: 1 cinnamon stick 1–2 cloves 1 star anise Bentonite(for clearing) Equipment: Sanitized 5L fermenter with airlock Spoon Small bowl for yeast hydration Strainer (if removing solids) Step-by-Step Instructions 1. Prepare the Orange Must Juice and zest the oranges. Option1: Combine juice + zest + optional spices in a pot. Heat to ~70°C, hold for 10–15 minutes to pasteurize. Remove from heat and let cool to below 40°C. Add the 2 kg honey and stir until dissolved. Top up with cool water to 5 liters. Option 2. Campden Treatment (Skip if heat-pasteurized) Crush 1 Campden tablet (or measure 0.44g powder) and stir into the must. Cover loosely or use airlock without yeast. Let it sit for 24 hours at room temp (18–22°C). This kills wild yeast and bacteria. Do not add yeast during this step. Add Pectic Enzyme After the 24-hour Campden rest, add 1 tsp pectic enzyme. Stir gently. Wait at least 2 hours (or overnight) before pitching yeast. This helps break down fruit pectin and clears haze later. Hydrate and Pitch Yeast In a sanitized cup, dissolve 1 tsp sugar or honey in 50 ml lukewarm (35–40°C) water. Sprinkle yeast on top—do not stir for 10 minutes. After 10 mins, stir gently and let sit another 5 minutes. Pitch the rehydrated yeast into your must and stir gently. Fermentation Seal fermenter with airlock. Ferment at 18–22°C for 2–4 weeks. Check for bubbling to slow or stop. Optionally rack to secondary for clarity. Or do this and add a Clearing Agent like Bentonite or something similar If you want to back sweeten your mead you can add Potassium sorbate to stop the yeast from fermenting and then add the honey or or sugar afterwards.