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Old 07-26-2013, 05:38 AM   #11
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Three pounds would have made a semi dry 1 gallon JOAM. 1.75 gallons, no wonder it went bone dry.

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Old 08-01-2013, 03:32 AM   #12
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Hey fellow Tulsan! Yeast for bitters in mead huh? Interested to know how it finishes vs good ole D47.

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Old 08-01-2013, 02:50 PM   #13
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I like London ESB for mead. I used it once for a spiced pumpkin melomel that was super awesome. I could have swore based on the body and sweetness that mead was at a gravity of 1.01 at least but I measured it after bottling and it was at .992.

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Old 09-05-2013, 12:52 AM   #14
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Ok a new gravity check after about 5 weeks from the last gravity check. It is now at 1.058. Approximately at an ABV level of 9.23%. Over the next month or two it might drop another .010 - .016 I hope lol. Once I am sure the fermentation has stopped I will cold crash it to try and get it all clear. I am thinking this will be nice for Christmas.

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Old 09-25-2013, 02:19 AM   #15
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Ok the 3 month mark has passed officially so time to check this again. Surprisingly this is still really cloudy. Knowing this style yeast it is normally good for making clean clear ales and meads because it has a super high flocculation rate. I have noticed the airlock is under pressure and I can shake this to release some CO2 and by the next day there is pressure on the airlock again but I never see it bubbling any more. I took a gravity check and it is at 1.056 now. So just a .002 drop from the last time I checked. It may just be degassing now it seems. It is probably so cloudy because of the high gravity. It seems the dry fleishmans yeast does a better job of fermenting a little further and getting a JAOM to the 1.03ish range and about 12%ABV where I think this one is doomed to only about 9.5% ABV. I tasted a bit of the hydrometer test tube and it is very nice. A very slight alcohol bite is there. Lots of orange aroma and taste and not bitter really. If any bitter at all it is only complimenting. The spices are a little underplayed and the fruitiness is dominating the taste. I expected the yeast to compliment the fruity nature of this mead and I think it is doing very well. I just think when this is served I may need to cut it with ginger ale to cut that gravity down. I will give it another month or so and see if it clears up much. If not ill probably rack off the yeast and cold crash this.

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Old 10-17-2013, 04:07 AM   #16
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Another 3 weeks have passed and still at 1.056 for the gravity. We are finished. The gravity is so high though the fruit has not dropped and it is still cloudy. I am giving up on letting it clear. I am going to siphon it soon and add some bentonite to clear this puppy. I hope to have it bottled soon. I do however want to thin it out. I am thinking of taking some orange blossom honey I have and making a 1 gallon traditional with a starting gravity of 1.068 and letting it ferment dry. Blend the two and if my traditional is at 1.000 which should be about the same ABV then the two blended should get me to about 1.038 ish.

Any one think that is a bad idea? I know I want to keep this sweet but man it is thick and syrupy now. Tastes good but really thick. Not something I can drink a whole glass of.

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Old 10-17-2013, 04:30 AM   #17
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So... wait...

You edited the JAOM recipe and you're unhappy with the results? Shocker!

No, just kidding. I think blending it with a dry traditional would be a really good idea.

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Old 10-17-2013, 11:42 AM   #18
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Lol hahaha I know I know.

At least my displease is fixable. So far there is no super biter pith that kills me. It is not super hot on alcohol. There are no "rotten" notes from the orange. It is nice. The reason I picked this yeast is because I know it would not dry out the mead. I just hoped it would go a little further is all.

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Old 10-29-2013, 03:58 AM   #19
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Ok I finally started a traditional mead to blend into this. I took about 2lb of raw orange blossom honey and mixed into warm water. Topped off to the top of my jug. The gravity is at 1.072 which is right where I wanted it. I mixed in just over 1 tsp of nutrient/energizer and I will add additional nutrients over the next couple days. For yeast I used 50 grams of Sake lees from my last Sake batch. It was started with Lalvin K1v-1116. Ill probably try and see if I can get away with saving one small bottle of this traditional if the rest can lower the gravity of my JAOM enough.

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Old 11-04-2013, 01:44 AM   #20
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Ok my traditional is down to a gravity of 1.030 now. It has a very healthy looking fermentation going for a traditional style. Well I don't know if you can really call it that. The lees I used had a lot of rice matter in it. So since this has converted grains in it. Is it more of a braggot?!? LOL. It smells and tastes great now so it will be nice to see where it is when it is dry.

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