You can definitely make citrus mead! Citrus fruits, such as lemons, oranges, and grapefruits, can add a wonderful flavor and aroma to mead. In fact, citrus mead, also known as melomel, is quite popular among mead enthusiasts.
To make citrus mead, you will need a few key ingredients: honey, citrus fruit, water, and yeast. It's also important to have the right equipment, such as a fermentation vessel, airlock, and siphon.
Here's a step-by-step guide on how to make citrus mead:
1. Start by selecting your citrus fruit. Organic lemons are preferable, but if you can't find them, make sure to thoroughly wash and scrub non-organic lemons to remove any residues or wax.
2. Prepare the citrus fruit by washing them and then zesting them. The zest, or the outer colored part of the fruit's peel, contains the essential oils that will give your mead its citrusy aroma. Make sure to avoid the white pith, as it can impart a bitter taste. Set aside the zest for later use.
3. Juice the citrus fruit and set aside the fresh juice. You can use a citrus juicer or simply squeeze the fruit by hand. The amount of juice you'll need will depend on your recipe and desired flavor intensity. It's always a good idea to start with a smaller amount and add more later if desired.
4. In a large pot, bring water to a boil. The amount of water will depend on your recipe, but a general guideline is around 3 parts water to 1 part honey. This ratio can be adjusted to your taste preferences. Once the water is boiling, remove it from heat and add the honey. Stir until the honey is fully dissolved.
5. Allow the honey-water mixture, also known as the must, to cool to room temperature. It's important to cool it down before adding the yeast, as high temperatures can kill the yeast and prevent fermentation.
6. Once the must has cooled, transfer it to a fermentation vessel. This can be a glass carboy, a plastic bucket, or any other food-grade container. Add the citrus zest and fresh citrus juice to the must, stirring gently to incorporate the flavors.
7. Prepare your yeast according to the manufacturer's instructions. Different types of yeast may require different preparations, so make sure to follow the guidelines provided. Once the yeast is ready, add it to the fermentation vessel and give it a gentle stir.
8. Seal the fermentation vessel with an airlock to allow carbon dioxide to escape while preventing any contaminants from entering. Store the vessel in a cool, dark place, ideally around 60-70°F (15-21°C). Fermentation can take anywhere from a few weeks to several months, depending on the desired flavor and strength of your mead.
9. During fermentation, it's important to monitor the progress of the mead. You may notice bubbles in the airlock, indicating that fermentation is taking place. It's also a good idea to take gravity readings using a hydrometer to track the specific gravity and alcohol content.
10. Once fermentation is complete, which can be determined by a stable gravity reading over a few days, you can proceed to the next step. At this point, you may choose to rack the mead, which involves transferring it to a secondary fermenter to clarify and age further. This step is optional but can help improve the clarity and flavor of the mead.
11. After racking, allow the mead to age for a few months or even up to a year. This aging process allows the flavors to mellow and blend together, resulting in a smoother and more well-rounded mead.
12. When you're ready to bottle, make sure to sanitize your bottles and equipment to prevent any contamination. You can use a siphon to transfer the mead from the fermentation vessel to the bottles, taking care not to disturb any sediment that may have settled.
13. Cork or cap the bottles and let the mead age in the bottle for a few more months, if desired. This additional aging can further enhance the flavors and aromas.
And there you have it – your very own citrus mead! Enjoy it chilled or at room temperature, and savor the delightful combination of citrus and honey flavors. Cheers!