We’ve always been fascinated by the ancient art of mead making, and our blood orange mead recipe adds a vibrant twist to this timeless tradition. With its deep red hues and zesty citrus notes, blood oranges bring a fresh, tangy sweetness that elevates the honey’s natural richness, creating a drink that’s as visually stunning as it is delicious.
Originating from the sunny orchards of Sicily, this fermented favorite has roots in medieval feasts, but we’re updating it for modern kitchens. Whether you’re a home brewer or new to crafting beverages, our simple guide makes it easy to brew a batch that’ll impress your friends.
Ingredients
In our Blood Orange Mead recipe, we select high-quality ingredients that blend the timeless sweetness of honey with the bold, tangy notes of blood oranges. This creates a vibrant, citrus-infused mead perfect for modern home brewers. Below, we list the ingredients in the order they are used during preparation and fermentation, including specific measurements and prep details for accuracy.
- Honey: Start with 3 pounds of raw, unfiltered honey as the base fermentable. This provides the essential sugars for fermentation and contributes a rich, floral depth to our mead.
- Water: Next, add 1 gallon of filtered or spring water. Ensure it’s non-chlorinated to avoid interfering with yeast activity and to maintain a clean fermentation environment.
- Blood Oranges: Incorporate 4-6 medium fresh blood oranges, juiced for their tart, crimson juice and zested for aromatic oils. Use organic varieties if available to enhance natural flavors without additives—aim to juice them just before adding to preserve vibrancy.
- Wine Yeast: Follow with 1 packet (about 5 grams) of active wine yeast, such as Lalvin EC-1118. This robust strain ferments efficiently, handling the honey’s sugars and the oranges’ acidity for a smooth finish.
- Yeast Nutrient: Add 1 teaspoon of yeast nutrient to support healthy fermentation, especially when using honey which lacks some natural nutrients found in grapes.
- Optional Acid Blend: If needed for balance, include ½ teaspoon of acid blend or citric acid derived from the blood oranges to adjust tartness, ensuring our mead achieves a well-rounded profile.
Equipment Needed
To craft our blood orange mead successfully, we rely on essential tools that ensure proper fermentation and hygiene. These items help us transform raw ingredients like honey and fresh blood oranges into a vibrant, citrus-infused brew.
Below is a detailed list of the key equipment, organized by category for ease of reference:
- Fermentation Vessel: A 5-gallon glass carboy or food-grade plastic bucket is ideal. We use this to hold the mead mixture during the fermentation process, allowing gases to escape while keeping contaminants out.
- Airlock and Stopper: A three-piece airlock paired with a rubber stopper that fits the vessel. This setup lets us monitor bubbling activity, which indicates active fermentation, and prevents oxygen exposure that could spoil our blood orange mead.
- Siphon Tube or Racking Cane: A 5-foot food-grade plastic siphon tube with an auto-siphon attachment. We employ this for transferring the mead between vessels without disturbing sediment, ensuring a clearer final product.
- Hydrometer: A standard brewing hydrometer for measuring specific gravity. We use it to track the fermentation progress—aiming for an initial reading of 1.090–1.110 and a final of under 1.000—to confirm when our mead reaches the desired alcohol level.
| Equipment Item | Purpose | Recommended Specifications |
|---|---|---|
| Hydrometer | Measures sugar content and alcohol potential | Glass or digital; accuracy to 0.001 specific gravity |
| Thermometer | Monitors fermentation temperature | Digital probe; range 40–100°F |
- Thermometer: A digital probe thermometer to keep fermentation between 60–70°F. Maintaining this range is crucial for yeast health and preserving the bold citrus flavors from the blood oranges.
- Funnel and Stirring Spoon: A wide-mouth funnel and long stainless steel spoon. We use these for mixing ingredients like honey and yeast nutrient into the water, ensuring even distribution without introducing air bubbles.
- Sanitizer and Cleaning Supplies: Star San or similar no-rinse sanitizer. Sanitation is non-negotiable in mead making; we sanitize all equipment beforehand to avoid off-flavors and infections that could ruin our batch.
- Bottles and Caps: One dozen 12-ounce glass bottles with crown caps. These allow us to store the finished blood orange mead safely, letting flavors mature over time for a smoother, more complex taste.
With these tools in hand, we can proceed confidently to the brewing steps, building on our carefully selected ingredients for an exceptional result.
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, we guide you through the precise steps to craft a vibrant blood orange mead bursting with citrusy tang and honeyed sweetness.
Prepare the Ingredients
First, we sanitize all equipment—including the fermentation vessel, stirring spoon, and funnel—with a food-grade sanitizer to prevent contamination and ensure a clean brew.
- Blood oranges: Select 4-6 medium fresh blood oranges for their vibrant red hue and tangy flavor. Carefully zest the oranges to yield about 2 tablespoons of zest, capturing the aromatic oils that enhance the mead’s citrus notes, then juice them to produce approximately 1 cup of juice, straining out any pulp for a smooth texture.
- Honey: Measure out 3 pounds of raw, unfiltered honey, warming it gently in a pot over low heat until it becomes liquid and fragrant, releasing its rich, floral aroma.
- Water: Use 1 gallon of filtered water, heating it to about 160°F to dissolve the honey fully, creating a sweet base that balances the tartness of the blood oranges.
- Yeast and additives: Open 1 packet of active wine yeast and mix 1 teaspoon of yeast nutrient—plus an optional ½ teaspoon of acid blend—to promote healthy fermentation and achieve a balanced, smooth finish.
Start the Fermentation
With ingredients prepped, we combine them in the fermentation vessel to kick off the process, allowing the natural yeasts to transform the mixture into a flavorful elixir.
- In a clean 5-gallon glass carboy or food-grade plastic bucket, pour the heated honey-water mixture and stir vigorously until fully dissolved, creating a golden base infused with the bold, zesty essence of the blood orange juice and zest.
- Allow the mixture to cool to room temperature (around 70°F), then sprinkle in the active wine yeast and yeast nutrient, stirring gently to distribute evenly and activate fermentation, which will produce a lively bubbling action within 24-48 hours.
- Seal the vessel with an airlock and stopper, filled with water to maintain anaerobic conditions, and place it in a cool, dark spot where the temperature stays between 60-70°F, letting the mead develop its complex flavors over the next 2-4 weeks.
Monitor and Bottle the Mead
As fermentation progresses, we regularly check the mead’s status using a hydrometer to track changes, ensuring it reaches peak flavor before we bottle it for a refreshing, citrus-kissed final product.
- Every 3-5 days, use a sanitized hydrometer to measure the specific gravity—starting around 1.090 and dropping to about 1.000 when fermentation is complete—indicating the sugars have converted to alcohol and the mead has clarified with a brilliant ruby tint from the blood oranges.
- Once fermentation slows (typically after 2-4 weeks), siphon the mead into a secondary vessel using a siphon tube, leaving behind any sediment to achieve a clear, polished brew, and let it age for another 1-2 weeks if desired for deeper flavors.
- Finally, sanitize bottles and siphon the mead into them, capping securely to preserve the aromatic blend of honey and citrus, then store in a cool place for at least 2 weeks before enjoying, allowing the flavors to mature into a sophisticated drink.
Make-Ahead Instructions
In our blood orange mead recipe, planning ahead ensures a smoother brewing process and allows us to capture the vibrant citrus notes without last-minute rushes. We focus on preparing key elements in advance to maintain freshness and prevent contamination, building directly on the fermentation steps we’ve outlined earlier.
Preparing Ingredients Ahead of Time
To optimize our workflow, we recommend prepping the blood oranges and honey mixture up to 24 hours in advance. Here’s how:
- Zest and juice the blood oranges: Start by washing 4-6 medium blood oranges under cold water. Use a fine grater to zest them, yielding about 2 tablespoons of zest, then juice them to get approximately 1-2 cups of fresh juice. Store the zest and juice separately in airtight containers in the refrigerator to preserve their bold, tangy flavors. This step keeps the vibrant citrus essence ready for when we mix the must.
- Prepare the honey solution: Gently warm 3 pounds of raw, unfiltered honey with 1 gallon of filtered water in a sanitized pot over low heat until fully dissolved—aim for a temperature of 100-110°F to avoid killing the yeast later. Cool the mixture completely, then transfer it to a clean, sanitized container. Refrigerate it for up to 24 hours, ensuring it’s covered to prevent any airborne contaminants from affecting our fermentation.
Equipment Sanitization in Advance
Sanitizing equipment is crucial for successful mead making, and we can handle this well before brewing day to save time. Prepare your tools 1-2 days ahead:
- Gather your fermentation vessel (such as a 5-gallon glass carboy), airlock, stopper, siphon tube, hydrometer, thermometer, funnel, and stirring spoon.
- Use a no-rinse sanitizer to clean everything thoroughly. For example, submerge items in a sanitizing solution for at least 5 minutes, then air-dry them on a clean surface. This step minimizes the risk of unwanted bacteria, ensuring our mead develops its rich, honeyed profile without issues.
Fermentation Timeline and Monitoring
Fermentation for blood orange mead typically spans 2-4 weeks, so we plan for make-ahead strategies to track progress effectively. Here’s a breakdown to help us stay on schedule:
| Stage | Timeframe | Key Actions | What to Monitor |
|---|---|---|---|
| Initial Fermentation | Days 1-7 | Add the yeast packet and yeast nutrient (1 teaspoon) to the must in your vessel, then seal with the airlock. | Use a hydrometer to check specific gravity; it should drop from 1.090-1.110 at start to around 1.000-1.010. |
| Secondary Fermentation | Days 8-28 | Transfer the mead to a secondary vessel if needed, using the siphon tube to avoid disturbing sediment. | Daily bubbling in the airlock should slow; taste for balanced citrus-kissed sweetness. |
| Bottling Preparation | After 4 weeks | If aging longer, store in a cool, dark place. | Ensure clarity and flavor stability before proceeding to bottling as per our earlier instructions. |
By following these make-ahead steps, we make the most of our blood orange mead’s fermentation process, allowing the flavors to mature beautifully for an impressive, refreshing final product.
Conclusion
We’ve loved sharing this blood orange mead adventure with you
It’s a rewarding way to blend ancient traditions with fresh flavors
You’ll find joy in that first sip of your homemade brew
Remember we’re here if you tweak the recipe or share your creations
Frequently Asked Questions
What is blood orange mead?
Blood orange mead is a modern twist on an ancient beverage, combining honey’s natural sweetness with the vibrant, citrusy flavors of blood oranges. Originating from historical roots in Sicily and medieval feasts, it’s a fermented drink that’s easy to make at home. This recipe adds a refreshing, tangy depth, making it perfect for beginners and experienced brewers alike.
What ingredients are needed for blood orange mead?
You’ll need 3 pounds of raw, unfiltered honey for sweetness, 1 gallon of filtered water, 4-6 fresh blood oranges (juiced and zested for flavor), 1 packet of active wine yeast for fermentation, 1 teaspoon of yeast nutrient, and optionally ½ teaspoon of acid blend for balance. These high-quality ingredients ensure a vibrant, smooth mead.
What equipment is required for making mead?
Essential tools include a 5-gallon fermentation vessel (glass carboy or plastic bucket), an airlock and stopper to track fermentation, a siphon tube for transferring, and a hydrometer to measure gravity. You’ll also need a thermometer, funnel, stirring spoon, sanitizer, and bottles to maintain hygiene and achieve great results.
How do I make blood orange mead?
Start by sanitizing all equipment. Zest and juice 4-6 blood oranges, warm 3 pounds of honey in 1 gallon of water until dissolved, then mix in a fermentation vessel. Add yeast and nutrient, seal with an airlock, and ferment for 2-4 weeks. Monitor with a hydrometer, siphon to bottle when clear, and let it mature for the best flavor.
How long does it take to ferment blood orange mead?
Primary fermentation typically takes 2-4 weeks, depending on temperature and conditions. Use a hydrometer to track when the specific gravity stabilizes. After that, secondary fermentation might add another 1-2 weeks for clearing. Allow the mead to mature in bottles for at least a month for optimal taste.
Can I prepare ingredients ahead of time for mead making?
Yes, zest and juice blood oranges up to 24 hours in advance, and prepare the honey-water mixture ahead too. Sanitize equipment 1-2 days before to avoid contamination. This streamlines the process, giving flavors time to blend and ensuring a smoother fermentation for a refreshing final product.
What are some tips for successful mead making?
Always sanitize equipment to prevent contamination, use fresh ingredients for the best flavor, monitor fermentation with a hydrometer, and be patient during maturation. Maintain a consistent temperature around 68-72°F. For blood orange mead, balance the citrus with honey’s sweetness to achieve a vibrant, smooth finish.