Ingredients:
1.8Kg of honey
4.5l boiled water
4 large oranges
1 tsp mead yeast
Method:
Orange Mead
Put half the honey into a clean, sterile bucket with the juice and rind of the oranges. Pour in the boiling water and stir until the honey is dissolved. When the liquid has cooled to room temperature, add the yeast. Leave to ferment for 2 days.
Strain the liquid through a clean muslin into a demijohn, fit with an airlock and leave to ferment for a further 5 days.
Syphon the mead into a clean demijohn, leaving behind any sediment. Add the rest of the honey and mix well. When fermentation ends (when bubbles pass through the airlock at less than one a minute) siphon the mead into bottles and cork.
Age for a minimum of 3 months before drinking.