Originally Posted by Knight03
I fill like a boy who just finshed looking at his first Playboy. SWMBO said I could get started. So I drove to the local home brew shop and bought 4 1 gallon jugs, a beer equipment kit, a brown ale kit, all sorts of yeast and chemicals. Went by the local bottled water company and picked up 2 5 gallon carboys ($20ea). Then went to kroger and got the stuff to make Apfelwein and my first batch of JOAM - clove. I just finshed making both and can not wait.
Only question is Should I have taken gravity readings on either of these. Both recipes have time limits and say when they clear bottle.
You can take as much extra info as you like really, extra data is always handy to retain for understanding and control issues.
Your only problem might be (with the JAO, not the apple wine, I don't make those), is that the orange and raisin in the JAO also have a sugar content, but as it's retained in the flesh of the fruit, it isn't easily measured. It's the same problem whenever you ferment on the fruit/pulp.
If you've followed the JAO instructions to the letter, it's pretty straight forward and produces a good product. It might not taste the nicest when it's first finished though, meads, as a rule, like to take some ageing time. JAO is no exception, though you might also be lucky enough for it to taste Ok when young. Either way, it will improve with age.