« on: March 17, 2011, 10:45:44 AM »
6.5 gallons total volume
27lb orange blossom honey
1oz sweet orange peel
2 whole cloves
2 cinnamon sticks
8-10lb honey tangerines (seasonal march tangerine)
Boil the starting water, about 6 gallons, add in the orange peel, clove, cinnamon. Low boil for about 30 min or until your volume is 5 gallons or so. Add yeast nutrient (I use white labs nutrient and "superferment" wine yeast nutrient, has yeast hulls and is high in DAP) and enough calcium carbonate to lower acidity by ~ 0.05%, boil another 10 min.
(edited to add- consider additional nutrient additions at various time points, usually at 12 hours and then when the yeast have consumed ~1/3 of available sugars)
Cool this to somewhere between 70F and 80F, put half into 6.5gallon fermentor.
(edited to change this- cool to 60F if using 71B, hold the fermentation at less than 64F. 71B will make you a batch of nail polish remover if it breaks 70F in honey, so running it at the low end of its temp range is probably best.)
Pour in your honey, stir well.
(edited to add- oxygenate with pure O2 and diffusion stone for 90sec to 2 minutes. Repeat O2 addition for 60sec at 12 hours along with additional nutrients.)
Pitch 7 packets lavlin 71B yeast (rehydrate for 15 min per instructions). This yeast will handle the high gravity of this must with no problems as long as it gets nutrients. If it doesn't dry out enough, it might stall around 15-16% ABV, then rehydraye and pitch 4 packs of lavlin 1118 and some more nutrients, this will get it to 19-20% ABV usually without problem.
I highly reccomend using a blowoff tube instead of an airlock. Swirl this once a day for the first week to degass.
(edited to add- swirl at least once a day to keep yeast suspended, until fermentation finishes. )
Once you are close to your desired final gravity, add the tangerines. Monitor pH closely, the citrus may drop it to low. Correct with small amounts of chalk (calcium carbonate) as needed. If you finish fermenting at 3.5 or higher this probably won't be an issue. Leave the fruit in for about a week, make sure you have a way to sink it (I use muslin bags with a stainless steel weight). If you want more cinnamon or clove character add them here as well.
Let it sit for another week at least before considering a transfer into a secondary. Bulk condition for 8 more weeks, bottle, age 6 months, then enjoy. great for bringing a hint of spring to a cold winter night!