I've read all about JOAM (and MOAM) and several other "quick and easy" meads. They all sound like they have advantages, and disadvantages. After mulling this over, I've come up with an idea. I have 3 Mr Beer fermentors that don't get much use since I upgraded to a 5 gallon beer brewery. My plan is to do 2 batches in the Mr Beers with bread yeast and the 3rd with high attenuating wine yeast (like 1116). The recipe for each would be the same as JOAM (scaled to just over 2 gallons), but with only orange zest and the fruit flesh, no pith or rind. The plan is to rack all 3 into the same 6 gallon carboy after they clear, bulk age, then bottle.
The hope will be that the dryer wine yeast will help balance out the sweeter mead made from the bread yeast. Plus, I hope the secondary and larger volume will help with the poor flocculation of the bread yeast.
I searched the forum and couldn't find any examples of anyone blending varieties of JOAM(ish) meads. Anyone have any advice for me on this?