vincanis

Recipes 

I just threw a JAOM together not too long ago. I did a mixture of the original and the MAOM. I used the zest but then peeled the oranges, squeezed some juice out with my hands and then threw the rest of the oranges into the mix. In lieu of clover honey, I used orange blossom honey.

One other thing is I used blood oranges. Hopefully it gives the mead a nice crimson color. Or at least a bit red. That would be awesome. There's minimal flavor difference between a normal orange and a blood orange so it shouldn't affect the flavor too much. They just have a little bit of a raspberry flavor on the initial bite, but mellow out to a normal orange flavor.

I also put everything into the water and let it steep around 100-130 degrees for 15-20 minutes, then threw it all into a gallon carboy. Though I might need to repitch my yeast. I kinda set it to rehydrate and let it sit out a bit too long. Hopefully some bubbles start flowing soon.

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Bottled: True Brew Porter
Secondary/Batch Aging: Sweet Mead, Apple Pie Cyser, Blood Orange Hybrid J/MAOM
Primary: None :(
Planned: AHS Chocolate Raspberry Stout, Spiced Barleywine

Penguinetti

Recipes 

I also just did a 1 gallon JAOM. I'm about 3 weeks in, and let me tell you, mine didn't bubble hardly at all through the airlock. I think the most I had was one bubble every 2 or 4 seconds. My advice, check the SG before repitching.

PaddyMurphy

Recipes 

What about a maraschino chocolate mead? I found this recipe for a 1 gallon batch. Since it needs to be set aside for 2 years anyway, how would it taste at the end of 4?

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Ridding the world of the scourge of alcohol. One glass at a time
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Primary - EdWort's Apfelwein
Secondary - Cyser, Paddy Murphy's Pumpkin Mead, Côte des Bochet, EC-1118 Bochet, MAOM, Mango Melomel, Singles Awareness Day (SAD) Strawberry Melomel
Bottled - Blueberry Melomel, Christmas Metheglin

turtlescales

Recipes 

My boyfriend and I just finished racking our 4 meads to secondary, or first attempts at mead making. Our Orange Blossom Traditional, Raspberry Melomel, and Clementine Cyser don't taste like much at this point, just young high octane mead.

Our Bochet on the other hand, even at only 1 month old already tastes incredible. So much so, that my boyfriend has changed his mind about Bochet (he despised the taste of the must at the beginning and wasn't a fan of the smell when I cooked it in the house)

Chocolate bochet sounds killer, I'd rather like to try one with chocolate and vanila, or perhaps chocolate raspberry.

Bhunter87

Recipes 

+1

Bugeaud

Recipes 

Nooooooooo not supposed to heat mead you newb! lol jk.

turtlescales

Recipes 

But I only cooked it for 2 hours!

lawpaw

Recipes 

I'm relying on the meadowfoam for vanilla, otherwise I'd probably add some.

I like the idea of each of us adding our own special twist to the chocolate bochet or at least using different honey.

I'll post my recipe when I finalize it.

crazyseany

Recipes 

Just doing done reading on mead making and have never done a batch... But would be cool to do a swap after it's aged....

MikeyBrew11

Recipes 

So I have never made mead before, nor have I even tasted it (my first order is supposed to arrive today from NY, I'm in CA)...however this sounds so much fun.

I have a question about aging. At some pout down the aging process the yeast will go dormant and things will settle down. Do you keep the airlock on it for 4 years...or at some point can you just throw a cap on it and tuck it away (does this logic hold true to other brewing as well...like ciders)? In my mind, there is no value to the airlock post fermentation. But maybe im missing something.

I know there are a couple posts already with specific recipe ideas, but of anyone is up to a detailed step by step instruction for this chocolate bochet, the help would be GREATLY appreciated. I love vanilla...so a may consider placing a Madagascar vanilla bean for a week or so during secondary .