In a saucepan, combine the cinnamon, cloves, raisins, maple syrup, and honey. Heat on low and let it simmer for 15 minutes.
Remove the saucepan from the heat and add about 1L of water. Mix well.
Using the funnel, pour the contents of the saucepan into the carboy. Add the orange slices.
Cover with cold water up to 5 cm from the edge of the carboy.
In a small bowl, rehydrate the champagne yeast in ¼ cup of warm water, according to the manufacturer's instructions.
Add the rehydrated yeast to the carboy.
Close with the pierced top and airlock. Fill the airlock with water to the fill line.
Ferment for 4 weeks at room temperature, or until the airlock no longer produces bubbles.
Bottle in pressure resistant bottles.
Notes
The mead can be drunk as soon as it is bottled. However, your patience will be rewarded, as mead benefits from aging in bottles for up to 6 months to refine its flavours.
Keyword Mead
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