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Expected grain efficiency (1-100):

Batch Size (US gallons):

Beer's Name: Tangerine Melomel

Style: Mead

Original Gravity:	1.07
Final Gravity:	1.018
Alcohol (ABV):	6.78%
Calories (per 12 oz.):	233
Total IBU (Bitterness):	0
SRM (color):	2

Ingredients: (Portions for a 5 gallon batch)
	10 lbs.	Honey	Extract
	1 oz	Irish Moss	Extract
	3 tablet	Campden tablets	Extract
	2 oz	Orange Peel	Extract
	1 tsp	Yeast Nutrient	Extract
	1 tsp	Citric Acid	Extract
	4 oz	Ginger Root (grated)	Extract
	10 Lbs.	Tangerines	Extract
	3 oz.	White Labs Sweet Mead (WLP720)	Yeast (Ideal ferm. temp: 70-75°F)

Directions:

Heat a gallon or so of water to hot but not boiling. dissolve your honey in this water. Add honey water to fermentation bucket. Add rest of water to cool down mixture. Add some pectin enzyme and 3 campden tablets or 1/4 tsp of potassium metabisulfite. Test your sugar and acid levels if you have the equipment to test with. At the very least test your sugar levels with a hydrometer and adjust to about 1.085 S.G. Add rest of ingredients except for the nutrient. Cover and seal for 12 to 24 hours. During this time get your yeast going in a yeast starter. After the 12-24 hours pitch your yeast. Ferment at cool temps until the yeast stop working. Your melomel should have some residual sugar left in it.
Rack the mead and begin the clearing process

Primary Fermentor: 10 days

Secondary: 6 months

In Bottles: 2 months