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Old 12-31-2008, 01:44 AM   #1
ruger12pk
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Default JOAM Modification Question

Ok first the original recipe then my question..which will prolly be the dumbest ever asked on this forum...LOL


1 gallon batch

* 3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
* 1 Large orange (later cut in eights or smaller rind and all)
* 1 small handful of raisins (25 if you count but more or less ok)
* 1 stick of cinnamon
* 1 whole clove ( or 2 if you like - these are potent critters)
* optional (a pinch of nutmeg and allspice )( very small )
* 1 teaspoon of bread yeast ( now don't get holy on me--- after all this is an ancient mead and that's all we had back then)
* Balance water to one gallon
Process:

Use a clean 1 gallon carboy

Dissolve honey in some warm water and put in carboy

Wash orange well to remove any pesticides and slice in eights --add orange (you can push em through opening big boy -- rinds included -- its ok for this mead -- take my word for it -- ignore the experts)

Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. ( need room for some foam -- you can top off with more water after the first few day frenzy)

Shake the heck out of the jug with top on, of course. This is your sophisticated aeration process.

When at room temperature in your kitchen. Put in 1 teaspoon of bread yeast. ( No you don't have to rehydrate it first-- the ancients didn't even have that word in their vocabulary-- just put it in and give it a gentle swirl or not)( the yeast can fight for their own territory)

Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don't use grandma's bread yeast she bought years before she passed away in the 90's)( Wait 3 hours before you panic or call me) After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.

Racking --- Don't you dare
additional feeding --- NO NO
More stirring or shaking -- Your not listening, don't touch

After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that) (You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and siphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waited that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (like in a cabinet) likes a little heat (70-80). If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away) . If it didn't work out then take up another hobby. Mead is not for you. It is too complicated.

If you were successful, which I am 99% certain you will be, then enjoy your mead. When you get ready to make a different mead you will probably have to unlearn some of these practices I have taught you, but hey--- This recipe and procedure works with these ingredients so don't knock it. It was your first mead. It was my tenth. Sometimes, even the experts can forget all they know and make a good ancient mead.

Enjoy, Joe

Ok, now..Im going to try this but let me ask first...Do I HAVE to use bread yeast!?...Why not Lalvin D-47 or my fav, K-V1116??? Whats the difference, and Im sure there must be one.....But I just have an urge to know why the cheap yeast with this...

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Old 12-31-2008, 01:51 AM   #2
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A lot of people choose to use other yeasts, I have used both d47 and 71b with success. Keep in mind the alcohol tolerance of the yeast and what characteristics it imparts. There is nothing that says you can't change it. I used other yeast, racked and in my most recent used the juice and just the zest of the orange to avoid the pithiness.

Oh and was it necessary to quote the whole thing? Haha

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Old 12-31-2008, 02:02 AM   #3
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Quote:
Originally Posted by Tusch View Post
A lot of people choose to use other yeasts, I have used both d47 and 71b with success. Keep in mind the alcohol tolerance of the yeast and what characteristics it imparts. There is nothing that says you can't change it. I used other yeast, racked and in my most recent used the juice and just the zest of the orange to avoid the pithiness.

Oh and was it necessary to quote the whole thing? Haha

Ive thought about just zesting and losing the white of the rind...just use the meat of the orange..but thank you! Yeah I figured I could use something else..its just the fact it was pushed into the recipe when so many others are available that threw me...The whole quote?...well I did that just in case someone read the post that may have never seen or heard of the recipe before....

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Old 12-31-2008, 02:04 AM   #4
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because the recipe is an "ancient mead" and in ancient days they didn't have Lavlin D-47 or EC-118.













but they did have a jar of Fleischmann's bread yeast Sorry, I couldn't resist.

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Old 12-31-2008, 02:08 AM   #5
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because the recipe is an "ancient mead" and in ancient days they didn't have Lavlin D-47 or EC-118.













but they did have a jar of Fleischmann's bread yeast Sorry, I couldn't resist.

HAHAHA..yeah exactly.....Im sure it was all wild yeast back then...
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Old 12-31-2008, 02:41 AM   #6
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I started one on 12-27 using Red Star Pasteur Champagne yeast. Instead of an entire orange, I used 4 Tangerines. I juiced them, adding juice and pulp. I also grated the zest off and added that. I have a thread titled "Did I mess up the JOAM?" or something like that. (I was wondering if using 4 Tangerines instead of 1 Orange would be a problem). It is bubbling like crazy 3 days later. The first 24 hours or so it was a very dark brown. When I woke up on day 2, it had turned a very light brown overnight. Another poster nicknamed my variation "BTAM" (BeerRunner's Tangerine Ancient Mead), but I'm thinking of calling it "Pump Up The Joam".

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Old 01-07-2009, 04:05 PM   #7
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If you change the yeast is it still a 2 month primary fermentation w/o racking and then straight into bottle?

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Old 01-07-2009, 05:23 PM   #8
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However..it's NOT JOAM...it's JAOM...Joes Ancient Orange Mead...not Joe's Orange Ancient Mead.

Dan

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Old 01-07-2009, 05:34 PM   #9
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I think someone watched the 'Brewing Mead with Amon Amarth' video, hahaha.

To see what I mean, checkout the OP's recipe and watch the video online, its great.

Hope the mead turns out man, keep on brewin!

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Old 01-07-2009, 05:35 PM   #10
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Quote:
Originally Posted by zonchar View Post
If you change the yeast is it still a 2 month primary fermentation w/o racking and then straight into bottle?
my assumption would be that it might be a little longer since wine yeast won't poop out as fast as the bread yeast
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