Citra sunshine!

[JohnnyBeerbottles]

So here is a summer mead for 2014!

One gallon scratch batch!

3 lbs clover honey
1 oz citra hops
2 limes quartered
1 lime squeezed juices reserved
1 lemon squeezed juices reserved
1 lb flaked wheat
1 cup Zante currants
1 tsp yeast nutrient
1/2 tsp energizer

Steep flaked wheat for 45 min at 170 in 1 gallon, drain and rinse with 1 gallon of boiling water, bring to a boil and add .25 oz of citra hops boil for60 min.
Last 10 min add honey. Cool and add to fermenting jug. Add currants lime and lemon juice and quartered limes, yeast nutrient and energizer. Shake for 3-5 min to aerate. Pitch yeast redstar cuvée. Wait 30 days then add the .75 oz of remaining citra hops for 7 days then rack into secondary for 8 months to a yr bottle and age for well forever if you like or drink after 1 year.

 

[biochemedic]

Interesting concept....

I would wait to add at least some of the honey after you have cooled down significantly. You will preserve more of the honey character that way. Boiling doesn't "ruin" honey, but it does change it, and you will have less of the aroma present.

If you are adding citrus to the must, be careful with the pH; you may want to consider adding the juice later in the process after fermentation has mostly completed.

With 3 lbs honey/gal, and champagne yeast, you should go dry unless there is a fermentation issue (pH, etc), so this has potential to be very tart and bitter, and it may work best with some residual sweetness...don't know if you will get enough of that from the flaked wheat, so I'd be prepared to stabilize and backsweeten to taste before bottling...