Joe’s Ancient Orange Mead Recipe

Sweet, tangy, and utterly delicious – this is the mead that dreams are made of. While mead often conjures images of Beowulf and battle-weary Vikings, this legendary recipe proves that mead isn’t just a relic of ancient times. Joe’s reimagining of the honey wine elevates it to new heights with the addition of fresh orange zest and juice. One sip and you’ll be transported; closed eyes reveal sunny citrus groves and buzzing bees busy at work. Join us on a flavor journey through time as we rediscover the wonders of orange mead – it’s ancient in origins but modern in taste!

In a Nutshell

This legendary mead recipe dates back centuries but has been carefully perfected by Joe to create a flavor experience like no other. By fermenting honey with water, orange zest, and juice, Joe expertly balances the sweet, floral notes of the honey with the bright, tangy citrus. The result is a smooth, complex mead with hints of summer and a warm, golden-orange hue. One sip, and you’ll be mesmerized by the subtle orange blossom aromas and slight fizz dancing on your tongue. Made with care and patience, Joe’s Ancient Orange Mead is a journey to the sunny citrus groves of your imagination.

Ingredients

An Ancient Beverage Reborn

Mead is one of the oldest fermented drinks in human history, but Joe’s innovative recipe breathes new life into this ancient elixir. By expertly blending key ingredients, Joe’s mead results in a bold, sophisticated flavor that belies its simplistic origins. Let’s examine the secrets behind the select components that transform basic mead into an extraordinary taste experience.

The Liquid Base: Honey and Water

The foundation of mead is honey diluted with water, providing sugars for fermentation and the quintessential honey flavor.

• Raw, Unpasteurized Honey – 3 lbs is ideal, with orange blossom being a top choice. The honey must be raw to retain all its natural aromas, flavors, enzymes, and nutrients. Pasteurization destroys these delicate compounds.
• Pure Spring Water – Needs no chlorine or chemicals that affect yeast health. Use 5 quarts of cool water that will allow the honey to dissolve thoroughly.

The honey-to-water ratio of 2:3 creates the perfect sweetness and body for balance with the orange ingredients.

Citrus Zing: Orange Juice and Zest

Orange juice and zest provide vibrant citrus notes that liven traditional mead.

• Orange Juice – 1 cup freshly squeezed is ideal. It provides tart acidity to balance the honey sweetness.
• Orange Zests – Zest oranges first before juicing. Oils in zest contain flavorful compounds.

Fermentation Powerhouse: Yeast

Yeast converts honey sugars into alcohol, carbon dioxide, flavors, and aromas.
Wine Yeast – Use a high-quality strain like Lalvin D47, which ferments dry and keeps fruity esters.

Finishing Touch: Nutrients

Add nutrients to nourish the yeast for a healthy ferment.

• Fermaid O – Add this organic yeast nutrient during fermentation.
• Energizer – Also add yeast energizer for vital minerals and sterols.

Proper nutrition prevents off-flavors and stuck fermentation.

These simple but carefully selected ingredients meld into a legendary mead with Joe’s time-tested methodology. Quality honey and water create the canvas. Orange provides vibrancy. Yeast works its fermentation magic. Nutrients promote a flawless process. Together, they transform into a complex nectar worthy of ancient gods and modern connoisseurs alike.

Equipment

Gearing Up for Mead Making

While Joe’s mead may contain just a few ingredients, properly equipping your brewery will ensure a smooth and successful brew day. Let’s explore the essential equipment to craft this legendary elixir.

Fermentation Vessels

The containers for fermenting and aging have a huge impact on the final mead quality.

• Primary Fermenter – A 5-6 gallon food-grade plastic bucket or glass carboy. Allows room for foam during active fermentation.
• Secondary Fermenter – A 5-6 gallon glass carboy used for clearing and aging after primary fermentation. Glass prevents oxygen exposure.
• Airlocks and Bungs – Seal the fermenters while allowing gas release. It is necessary to prevent oxidation and contamination.

Monitoring Tools

These tools provide critical insight into fermentation activity.

• Hydrometer – Measures specific gravity to monitor fermentation progress and alcohol content.
• pH Meter – Checks pH levels since yeast prefers a specific acidity range.
• Thermometer – Monitors temperature, which affects fermentation rate.

Sanitizing Equipment

Proper sanitation prevents bacteria and wild yeast from ruining the mead.

• Cleaning Agents – PBW or oxygen cleaners remove residue.
• Sanitizers – No-rinse options like Star-San kill microbes.
• Sanitizing Spray Bottle – Applies sanitizer thoroughly on all equipment.

Racking Equipment

They are used for transferring mead between vessels, leaving sediment behind.

• Auto-Siphon – Siphons mead with minimal oxygen exposure. Attach tubing.
• Bottling Wand – Attaches to tubing to make bottling easy.

With quality fermenters, meticulous cleaning, and oxygen control, you’ll be on your way to crafting Joe’s foolproof orange mead.

Steps

Crafting This Legendary Ancient Mead

Join generations of brewers in creating Joe’s foolproof orange mead. Follow these steps carefully, and you’ll be rewarded with a smooth, sippable mead worthy of Vikings and honey bees alike.

Assembling the Ingredients

Gather the raw elements that will transform into mead magic.

• Honey – 3 lbs of raw, unpasteurized orange blossom honey is ideal.
• Water – Use 5 quarts of purified or spring water.
• Oranges – Juice 3 large oranges. Zest them first for the oils.
• Yeast – Wine yeast like Lalvin D47 works well.
• Nutrients – Use Fermaid O and an energizer.

Sanitizing the Equipment

Vigorous cleaning and sanitizing prevent contamination: Disassemble and clean equipment with hot water and PBW or oxygen cleaner. Rinse thoroughly, then soak all equipment in sanitizer like diluted Star San. Air dry.

Creating the Must

Now combine the liquid ingredients that form the mead “must.”

• In a fermenter, dissolve honey into cool water by stirring vigorously.
• Add orange juice and zest. The zest provides an intense orange aroma.
• Take a hydrometer reading to determine starting gravity. The target is 1.085 to 1.090 SG.

Pitching the Yeast

Adding the yeast kicks off fermentation.

• Rehydrate yeast as directed on the package in warm water before pitching.
• Pitch yeast into the fermenter. Put lid and airlock on.

Fermenting the Mead

This crucial stage converts sugary must into boozy mead.

• Ferment at room temp around 70°F for two weeks. Temperature control improves results.
• Degas regularly by gently stirring to remove C02.
• Stagger nutrient additions – follow package directions.
• Monitor gravity daily. The target final gravity is 1.000-1.010 SG.

Racking and Secondary Fermentation

Racking to a secondary vessel clarifies the mead.

• After active fermentation, rack mead into a secondary carboy. Leave sediment behind.
• Attach the airlock and allow the mead to clarify one month at room temp.

Bottling the Mead

It’s almost time to enjoy!

• Rack mead again if needed to remove sediment.
• Siphon into bottles using a bottling wand. Cork or cap.

Age and Enjoy

While drinkable now, patience results in a refined mead.

• Age bottles for three months at a minimum.
• For a clear, orange mead of the gods – your patience will be rewarded!

Fermentation and Aging

Transforming Mead from Mundane to Marvelous

Fermentation and aging are where Joe’s special techniques elevate basic mead into an elegant elixir. By mastering these processes, you, too, can achieve smooth, sippable perfection in your Glass.

The Crucial Fermentation Stage

This is when yeast transforms mead from sweet beginnings into an alcohol powerhouse.

Primary Fermentation

• Takes place in the first fermenter for two weeks
• Yeast consumes honey sugars, converting them into alcohol and CO2
• It needs a temperature of 65-75°F for active yeast
• Degas regularly by stirring to remove CO2
• Use staggered nutrient additions to avoid off-flavors
• Ends when gravity is 1.000-1.010 SG, indicating finished fermentation

Racking and Secondary Fermentation

• Carefully siphon mead into the secondary vessel, leaving sediment behind
• Allows mead to clarify away from dead yeast cells
• CO2 continues to decrease over one month
• It ends once the mead becomes completely clear

The Art of Mead Aging

Aging is the vital finishing touch for smooth, aromatic mead.

Bulk Aging

• Mead ages 3+ months in the secondary fermenter
• Allows flavors to mature and blend
• Provides time for remaining sediment to settle
• Degasses fully, improving clarity

Bottle Aging

• Rack mead from secondary into bottles
• Age bottles at minimum three months, even better if 1+ years
• Extended aging smoothes harsh flavors and develops complexity
• Over time, mead becomes crystal clear with fine lees at the bottom

With patience and care, your mead will develop from harsh to harmonious. Proper aging rewards you with a refined mead worthy of celebration!

Serving and Pairing

Serving Up This Legendary Mead

After months of waiting, it’s time to enjoy Joe’s masterfully crafted orange mead. Serve it with care to appreciate the full range of flavors and aromas. Discover ideal pairings that complement (rather than compete) with the mead.

Serving Suggestions

After all your effort, showcase this mead at its best.

• Temperature – Lightly chilled to 50-55°F. If too cold, flavors are muted.
• Glassware – Use a white wine glass. It allows you to admire color and swirl aromas.
• Presentation – Carefully pour to avoid rousing yeast sediment. Savour that first breathtaking sip!

Food Pairing Ideas

Mead’s versatility suits many foods.

Lighter Dishes

• Salads with citrus fruits, nuts, or berries
• Vegetarian dishes featuring squash or sweet potatoes
• Light seafood like shrimp or scallops

Rich and Savory Foods

• Poultry seasoned with rosemary or ginger
• Spicy Asian cuisine like Thai curries
• Aged, hard cheeses like Parmesan

Sweet Treats

• Fruit desserts like peach cobbler or berry pie
• Chocolate-orange anything!
• Creative pairings like mead drizzled over ice cream.

Creative Cocktail Mixers

• Mead Manhattan – Mead, whiskey, bitters
• Sparkling mead-mosa – Mead + orange juice
• Melomel margarita – Mead, orange liqueur, lime juice

However you choose to savor it, Joe’s mead pairs wonderfully with food, cocktails, and moments worth celebrating. Enjoy!

FAQ

Why is orange used for this mead recipe?

Orange adds a vibrant citrus note that livens up traditional mead’s one-dimensional honey flavor. Mead can be boring, but orange zest and juice provide an exciting citric zing. The orange’s acidity also balances the honey’s sweetness. Finally, orange’s fruity qualities lend a refreshing, summery vibe, unlike any other mead. Joe had the genius idea to use Seville oranges for their distinctive sweet-tart flavor.

What is the process of making Joe’s Ancient Orange Mead?

First, honey and water are combined in a fermenter. Orange zest and juice are added for flavor. The mixture ferments with yeast over two weeks, reaching an alcohol content of around 10-11%. After fermentation, the mead is racked (siphoned) off the yeast sediment into a secondary fermenter for clearing. The mead clarifies over one month before bottling. Aging for at least three months improves flavor complexity. Honey, orange flavor, alcohol, carbonation – mead mastery!

How long does the mead take to be ready to drink?

Patience! Rushing mead ruins the flavor. Joe’s recipe requires at least three months from start to finish. First, primary fermentation takes two weeks. Secondary fermentation and clearing take one month. Finally, the mead should age in bottles for at least three months to develop complexity. Proper aging produces a smooth, subtly spicy flavor with a sparkling effervescence. Good things come to those who wait!

What are some serving suggestions for Joe’s Ancient Orange Mead?

By itself, room temperature in a wine glass to appreciate the aromas and flavors. It chilled as a refreshing summer cocktail. It is mixed with brandy in a mead Manhattan. Served with desserts like poached pears or orange cake and splashed into cocktails in place of champagne for a citrus twist. The possibilities are endless! It also makes an impressive holiday gift.

Related Video: Joe’s Ancient Orange Mead Part 1 – Brewing – The Infamous (and Easy) Recipe To Make Mead At Home

Final Thoughts

More than just honey wine, this mead is a labor of love passed down through generations. While the basic honey and water form the foundation, Joe elevates this ancient elixir with fresh orange citrus. The result is a symphony of flavors – sweet honey that coats the tongue, bright, zesty orange notes that tantalize the tastebuds, and a smooth effervescence to tickle your senses. One sip takes you back in time. Joe has perfected more than a recipe; he’s crafted the ultimate experience. Keep the tradition alive and create a batch of this legendary mead for adventures in flavors yet to come. Mead always stays in style when made with passion.