How We Made a Mandarin Orange Mead. Why mandarins? I like them, that’s why! Also, they are much easier to work with than regular oranges and they sell them in these mesh bags that hold a bunch. So convenient. It’s like they meant for us to make a mandarin mead with them.
The mandarin orange, also known as mandarin or mandarine, is smaller and more oblate in shape than the common orange. Mandarins taste is sweeter and stronger than the common orange as well. This is why we went this route for our Mead.
How we made our Mandarin Orange Mead.
13 Mandarin Orange Peels
3 lbs (1.36 kg) Orange Blossom Honey: Bevy’s Bees email@example.com
2 grams Fermaid O: https://amzn.to/3zoIjll
1/2 teaspoon Wine Tannin (or a cup of strong Black Tea)
Red Star Premier Blanc Yeast: https://amzn.to/3STaBeu
3/4 teaspoon Pectic Enzyme: https://amzn.to/3DlLKub
13 Mandarin Oranges (the ones you peeled earlier, we froze ours)
Tools We Use
Wide Mouth Fermenter with Airlock: https://amzn.to/3FqZDKl
Our Favorite Pitcher: https://amzn.to/3ffO0eD
Silicon Spoon: https://amzn.to/3FzOTJL
Star San: https://amzn.to/3TQ8jhH
Graduated Cylinder: https://amzn.to/3gKBxQe
Auto Siphon: https://amzn.to/3WsOH55
Glencairn Whiskey Glasses: https://amzn.to/3zvkCrr
Fun T-shirts: https://city-steading.com/product-category/t-shirts/
How it tasted after aging for a year.
Remember! If you have any comments or questions we will happily respond on our YouTube channel.