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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Ancient JOAM?
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Old 02-05-2011, 10:16 PM   #1
GuldTuborg
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Default Ancient JOAM?

I made a batch of JOAM that I apparently forgot about for a year. Yes, it's been sitting in a 1 gallon glass jug for a year. The airlock is still full (don't know how), but the oranges have sunk to the bottom and now have a dusty black appearance. Has anyone ever let their mead sit this long on yeast and fruit? I'd lift the airlock to give it a sniff, but I'm a bit scared of singeing my olfactory nerves away completely. Any advice as to whether I ought to keep or pitch this funky fermentation?

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Old 02-05-2011, 10:27 PM   #2
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Don't toss it until you try it! you never know, it may be AWESOME.
I've got a gallon that's been whispering to me for the past month now...

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Old 02-06-2011, 02:21 AM   #3
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Joe's guidance about waiting until the fruit has dropped would be the earliest you should have thought about racking.

A lot of new mead makers are unaware just how much patience is needed.

The alcohol will have preserved the fruit, but there might have been some autolysis from the yeast, so the only way you're gonna be able to tell what it's like is to taste some.

I'd bet that it'll probably be fine and taste pretty good (could easily be wrong).

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Old 02-07-2011, 11:52 PM   #4
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Take a small taste. If its horrible then there might have been some mold spores in the oranges or something.
And that much yeast cake could definitely make autolysis a problem (it does happen, just not terribly often like older brew books lead us to believe)

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Old 02-10-2011, 06:03 AM   #5
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Quote:
Originally Posted by GuldTuborg View Post
I made a batch of JOAM that I apparently forgot about for a year. Yes, it's been sitting in a 1 gallon glass jug for a year. The airlock is still full (don't know how), but the oranges have sunk to the bottom and now have a dusty black appearance. Has anyone ever let their mead sit this long on yeast and fruit? I'd lift the airlock to give it a sniff, but I'm a bit scared of singeing my olfactory nerves away completely. Any advice as to whether I ought to keep or pitch this funky fermentation?
it should be fine I have racked JAOM on light toast oak and aged it for a year then bottled and it was very smooth
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Old 02-10-2011, 07:32 PM   #6
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I just bottled 6 month old JAOM the other day. I had racked it off the fruit after about 6 weeks though so I can't vouch for blackened oranges... Mine was clear and sweet.

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Old 02-14-2011, 04:28 PM   #7
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it's probably great.

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Old 02-14-2011, 05:35 PM   #8
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Ya what's the update on this? Was it awesome or terrible?

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Old 09-06-2013, 12:53 AM   #9
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Where did this go? Was it any good? Did you just dump it, or what?

I have an autolysis thread going and I see the subject mentioned here.

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Old 09-07-2013, 08:24 PM   #10
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Maybe he drank some and died..

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