I made a pretty straight 1 gallon Jaom,
3 lbs supermarket honey
1 orange chopped up
handful of chopped raisins boiled in a bit of water
1 package Fleischmanns yeast, can't recall if it was the active dry or rapidsrise kind.
starting sg was 1.110
at one week it was 1.035
second week, 1.020
now after 4 weeks and racking into secondary it's at 1.002
I was shocked, I'd heard that bread yeast would die off around 8-10% abv.
I'm going to add a bit more honey because it's definitely rock fuel tasting atm.
I just hope the fermentation is done, all this testing has brought the batch size down to 2/3 gallon :P
I was shocked, I'd heard that bread yeast would die off around 8-10% abv.
A vicious rumor (unfounded too)! Fleischmann's rountinely goes to 12-14%.
That's why the recipe for JAO calls for 3.5 pounds of honey, not 3. It's not very palatable dry without a lot of aging. You need the residual sugar to balance the pithyness and spice.
__________________
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb
I made a pretty straight 1 gallon Jaom,
3 lbs supermarket honey
1 orange chopped up
handful of chopped raisins boiled in a bit of water
1 package Fleischmanns yeast, can't recall if it was the active dry or rapidsrise kind.
starting sg was 1.110
at one week it was 1.035
second week, 1.020
now after 4 weeks and racking into secondary it's at 1.002
I was shocked, I'd heard that bread yeast would die off around 8-10% abv.
I'm going to add a bit more honey because it's definitely rock fuel tasting atm.
I just hope the fermentation is done, all this testing has brought the batch size down to 2/3 gallon :P
Well it's not a "pretty straight 1 gallon Jaom" is it.....
You make no mention of the fruit element of JAO, also if you read the recipe for JAO, you certainly don't rack it do you.......
It's supposed to be like a "1 pot" mix and mash isn't it. No further processing after the initial mixing until the fruit has dropped......
regards
fatbloke
p.s. what you've made is, IMO a traditional mead. Yes you've used bread yeast, not an issue. You've used dried fruit, which is used in some recipes for body etc anyway. So as I say, less JAO and more traditional......
__________________
"What the large print giveth, the small print taketh away". Tom Waits.
I didn't realize Joe was so hardcore about people not following his recipe to the letter...
I stand corrected, I shall never refer to this mead as a jaom again.
I christen it, fbtinajoam, fatbloke-thinks-its-not-a-jaom.
I did actually mention the fruit, second and third line of the post and it was fresh, not dried. Well, except for the raisins.
And I racked it because it was done, fruit fallen and all, but I'm not prepared to bottle it yet.
My pre-fbtinajoam googling for bread yeast abv tolerance suggested 8-10% with a few having gotten 12%, so I was assuming i'd end up with more of a semi-sweet than a dry.
BTW, I started a tinajaome(This-Is-Not-A-JAOM-Either) on the same day, same ingredients except, switched lemonade concentrate for the oranges.
It's proceeding much slower, only 1.046 after 4 weeks, but it is still bubbling away.
Quote:
Originally Posted by fatbloke
Well it's not a "pretty straight 1 gallon Jaom" is it.....
You make no mention of the fruit element of JAO, also if you read the recipe for JAO, you certainly don't rack it do you.......
It's supposed to be like a "1 pot" mix and mash isn't it. No further processing after the initial mixing until the fruit has dropped......
regards
fatbloke
p.s. what you've made is, IMO a traditional mead. Yes you've used bread yeast, not an issue. You've used dried fruit, which is used in some recipes for body etc anyway. So as I say, less JAO and more traditional......
I didn't realize Joe was so hardcore about people not following his recipe to the letter...
He's not. But if you deviate in any way from the recipe you void the warranty.
Quote:
Originally Posted by pimento
BTW, I started a tinajaome(This-Is-Not-A-JAOM-Either) on the same day, same ingredients except, switched lemonade concentrate for the oranges.
It's proceeding much slower, only 1.046 after 4 weeks, but it is still bubbling away.
You probably have a very low pH slowing it down. The lemonade concentrate tends to do that.
Medsen
__________________
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb
fleischmanns yeast took Jaom to 14% abv
Linear Mode
