I am curius in any updates also... I will be purchasing the ingredients tomorrow and wanted to hear about it.....
Me too. How long before it's drinkable? How's it taste?
I am curius in any updates also... I will be purchasing the ingredients tomorrow and wanted to hear about it.....
when you bottle this, are we talkin beer bottles and caps?
Do you prime this at all?
Now that I've moved the AB to a secondary for oaking, I've got my Mr. Beer free and no big plans for it. Any reason I couldn't use it for a batch of this, 2.5 gallons or so, anyone know?
Have you tried this with any other yeasts, particularly dry yeasts? My LHBS doesnt have the sweet mead yeast, and I cant see paying $7 plus shipping form an online retailer.
Never made JAOM, but I've used bread yeast before, and it does NOT produce a superior mead.
JAOM is meant to be an easy recipe, with easy to acquire ingredients.
OK, here we go. First mead, first homebrew.
Aug 15 2009
Recipe is a hybrid of Joe's and Malkore's recipes. Batch multiplied to 5 gal; 2 super ripe whole Clementines cut into sixths were substituted for each large orange called for in Joe's. Honey used: 5 lbs Miller's wild flower, 12 lbs Miller's clover. I picked it up straight from the packing plant on lunch break. No honey was harmed (read boiled) in the creation of this mead haha. Instead, I let it sit in a sink full of warm water to loosen it up while I sanitized my equip with Star San and prepped the ingredients.
I used White Labs WLP720 Sweet Mead Wine liquid yeast. After warming the yeasties in my pocket while I prepped and sanitized for about 1 hr, I mixed the honey with 2 gal room temp Mt. Olympus spring water in the carboy, pitched the yeast and slooshed it around a good bit. I then topped the carboy up to 5 gal with more spring water and added the remaining ingredients.
I chose Clementines as I really enjoy their flavor and they remind me of when I lived in Spain. I also noted that someone else had success with them in Joe's recipe too. I think it helps that they have very little white pith compared to your standard orange. While on the my Spain kick I decided to add 10 pitted medjool dates to the recipe. A fistful of dried sour cherries and 2 anise stars also found their way down the funnel for good measure. All other ingredients are per Joe's original recipe. I'm hoping that the additions will add a subtle complexity that will contribute to the overall balance without stepping into fruitcake territory lol. Cross your fingers for me.
you've diverged so far from the AOM recipe that this post doesn't even belong in this thread.
but it should be fermenting anyway. are you sure the airlock is in tight? has your SG changed any?
2.8lbs in a gallon batch shouldn't take 5 weeks to ferment fully...let alone 2 months.
Not that its going to turn out bad, but it seems like the longer your primary takes, the longer you have to age it out before it tastes really good.
That's why I have been pushing the 71B yeast, degassing, and staggered nutrients. The mead I started this weekend OG 1.115 is starting to slow down. I haven't taken a reading yet but I'd bet I've lost 70 gravity points in the last 6 days.
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