Oranges in mead - A question

[TheBlindHarper]

I'm putting on a gallon of lemon and orange mead today, and have just been doing some last-minute reading and now have a question.

Is it okay to use the actual flesh of the orange? Most recipes call for zest or juice, though I assumed using segements would be fine. Now I see people talking of how if any orange pith is included the end result is nasty? The same is said for lemon.

Also, I'm rehydrating my yeast - In a small amount of warm water with about a half-teaspoon of honey dissolved in to it - It's been sat for about a half-hour now. No sign of activity at all.

 

[GerritT]

Most recipes I read say discard the pith, it's good for nothing. Except in a JOAM but that's a different beastie.

 

[TheBlindHarper]

Most recipes I read say discard the pith, it's good for nothing. Except in a JOAM but that's a different beastie.

So I can use the flesh as long as I remove pith?

 

[GerritT]

So I can use the flesh as long as I remove pith?

Yes... if the orange taste doesn't get too dominant. I would add it in secondary though. Wouldn't want the acidity of the oranges to disturb fermentation. The zest could be added late as well. Just scrub them a bit clean before you add them, as a (probably superfluous) procaution against infection.