Orange Blossom Traditional Mead

Rehydrate yeast in GoFerm and about 350 mL water at 100°F (38°C) and let sit for 15 minutes. Mix the honey with water using a wine whip and add O₂ with a sintered stone for 60 seconds.

Atemper the yeast and GoFerm solution with about 50 mL of must every 5 minutes until it is within 10°F (6°C) of desired pitch temperature. In the first 24 hours, add another 60 seconds of O₂ and ⅓ of the Fermaid K. On day 3, add ⅓ of Fermaid K, and then add the remaining ⅓ on day 5. Be sure to vigorously wine whip twice a day in first 72 hours to degas. After the third day, I try to not form a convex cone so as to not draw O₂ into the must, but I do continue to stir for at least 7 days.

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