5 gallon
6.6g Fermaid-O
1 packet of Wyeast 3944 Belgian Wit yeast
1.035 SG / 8.78 Brix
1.000 Estimated FG
1.010 Back sweetened with 1.5 lbs of orange blossom honey
2 lbs Avocado blossom
2 lbs Orange blossom honey
1 lbs Clover blossom
1.5oz Hallertau pellet hops added at the beginning of your 60 minute boil
2oz fresh orange peel added with 5 minutes of boil left
2oz cracked coriander added with 5 minutes of boil left
Add your honey into a boil kettle and top off with enough water needed to reach 6.5 gallons total volume of honey and water.
Make sure the honey is well diluted into the water and bring to a boil.
Once at a boil, add the 1.5oz of Hallertau hops and boil for 60 minutes.
At the end of the boil, chill the must down as close to 70F as quickly as possible (preferably through a plate chiller) and pitch your yeast at similar temperature of the must.
To maximize a real witbier character, begin fermentation at 70F and allow to free rise.
For the sake of making this on the home brew level, you will be fermenting this dry and then back sweetening to 1.010 SG.
For nutrient additions, add all of your nutrient in at once 24-hours after yeast pitch.
Once fermentation is over, rack, stabilize and back sweeten your mead. Then filter or clarify if desired and force carbonate in a keg.