Tangerine Vanilla Mead
My only booze project of 2017 — an 11.2% ABV mead, fermented with orange blossom honey, a sack of “cuties” (tangerines) and a fistful of vanilla beans. It aged in the carboy for a year before going into bottles a few months ago, with the help of @jbitong and my siblings-in-law @annabitong and @donpascuall. There’s both a still and sparkling version, which was a major undertaking in a tiny kitchen! After all that work, I tried to dress up the sparkling bottles with gold foil and blue accents... it didn’t look so damn dorky in my imagination 🤔😕 🤷🏼♂️ Tasting notes: Floral honey and bubblegum nose, tastes a bit like a white wine with generic citrus character, plus a pleasant retronasal vanilla and marshmallow note, but the finish has the citrus acid and tangerine peel bitterness that lingers longer than I’d prefer. I like it! Room to improve next time, however. .
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