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Old 12-03-2010, 01:08 AM   #21
BullFrog
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I know I am resurrecting a long dead thread, but I wanted to know how the JOAM lemon/lime replacements went?

I found this recipe and was about to throw it together when I was summoned to help w/ kids homework... plans spoiled.

http://www.joyofwine.net/vinlemonmead.htm

So, on the spot, I quickly took 3lb of wild flower honey, 3/4 gallon of water, two lemons cut in quarters and pitched 1 tsp of Fleischmann's bread yeast over it (then ran to give a hand).

All that said, I am sure this will be undrinkable, but thought I would save myself 9 months of wondering by seeing what experiences were had by fellow HBT'ers.

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Old 12-03-2010, 03:07 PM   #22
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Funny you should post this as I had the same thought and put together a JAO-inspired lemon mead in early November.

I did the following 5 gallon batch...

10 lbs Clover
2 lbs table sugar
2 oz. fresh ginger
1/2 box of white raisins

71B - 2 packets

SG 1.080
FG 0.099

About a week into fermentation I removed the lemons because it seemed it was fermenting really slowly. I think I read gratus comments regarding lemon juice and got scared. I wonder if I could have left them in?

Either way it fermented dry so the lemons didn't kill the ferment but if I make this again I will probably add the lemons in secondary.

It tastes really good right now. The ginger is the dominate flavor but I was going for that. I may add some more lemon after I rack to secondary. I plan to add some vanilla beans and oak.

I bet you'll be surprised and your mead will turn out great. Yeast are some tough buggers!

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Old 12-04-2010, 01:13 PM   #23
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I hope it does turn out, but I will keep my expectations low just in case

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Old 12-04-2010, 06:41 PM   #24
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I traded a few bottles with someone last year and they made a lemon/lime mead. It was amazing. It tasted like Mountain Dew. I still have a bottle, that I'd like to carbonate.

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Old 03-21-2013, 05:46 PM   #25
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I hate to bring this old thread up yet again, but does anyone have a surefire recipe for this?

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