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Orange Blossom Mead (Part 2: Racking & Secondary Fermentation)
Drink

Orange Blossom Mead (Part 2: Racking & Secondary Fermentation)

45 minServes 10Nutri-Score D€€
from @goldenhivemead9 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • fermented orange blossom mead (from part 1, fermented about a month and cleared)Beverages4 litres
  • sanitizing solution (for sanitizing the carboy, siphon and airlock)Other500 ml

per serving

Nutrition

192kcal

Carbs
48 g
Proteins
0 g
Fat
0 g
Adapt tools

what you’ll use

Tools

  • racking siphon
  • glass carboy
  • airlock

step by step

Method

  1. Check the mead

    • Let the mead finish its primary fermentation until activity slows down, about a month.
    • Check that the dead yeast has settled at the bottom of the vessel.
    Step 1

  2. Sanitize the equipment

    • Sanitize the glass carboy, the racking siphon and the airlock.
    Step 2

  3. Rack the mead

    • Taste the mead to check the orange balance.
    • Use the racking siphon to transfer the mead into the sanitized carboy, leaving the yeast sediment behind.
    Step 3

  4. Fit the airlock and age

    • Fit the airlock on the carboy to release any remaining CO2.
    • Set the carboy aside to age and clear for a few weeks.
    Step 4
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