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Old 10-22-2012, 03:33 AM   #991
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How do I scale this recipe to 5 gallons?

I tried searching this thread and couldn't find a 5 gallon recipe. Forgive me if I missed it.

I bottled a gallon of this recently and it tasted great going into the bottle. I have an old 5 gallon carboy that is going unused right now that I would like to use for more of this.

Thanks in advance for help and suggestions!

Mpjay

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Old 10-22-2012, 03:50 AM   #992
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Scale up proportionally for everything but cloves and yeast. Yeast stays the same, and cloves add one or two at most.

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Old 10-22-2012, 03:56 AM   #993
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Thanks! I thought I may have to cut back on the cinnamon sticks also.

Mpjay

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Old 10-22-2012, 04:00 AM   #994
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I agree but MUCH less important than the cloves... lol... you might even like the added cinnamon, but few people like a clove explosion.

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 10-22-2012, 04:50 AM   #995
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+1 to not more cloves... I didn't add any for mine. I'll leave the cloves for pumpkin pie or something.

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Old 10-22-2012, 10:48 AM   #996
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Sorry to change the subject but I think I should know how many liters you all are talking about when you say 1 gallon.

Where I am in South Korea we don't use gallons - so how many liters are we talking about for a 1 gallon batch - 4 or 5.

I don't want to end up messing the batch with not enough or too much of something.

Thanks for being patient with me.

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Old 10-22-2012, 11:00 AM   #997
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Quote:
Originally Posted by nhush
Sorry to change the subject but I think I should know how many liters you all are talking about when you say 1 gallon.

Where I am in South Korea we don't use gallons - so how many liters are we talking about for a 1 gallon batch - 4 or 5.

I don't want to end up messing the batch with not enough or too much of something.

Thanks for being patient with me.
An American gallon, which is what we are using, is just under 4 liters.
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Old 10-22-2012, 11:42 AM   #998
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3.79 litres I think is what it equals. If you were to do 4 litres it would be not much different. You wouldnt even need to add extra of anything, your mead would just be a minuscule amount drier

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Old 10-22-2012, 12:42 PM   #999
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I apologize if I already said this, but JAOM is more an art than a science. Honey, water, and breadyeast together seem to really really want to make mead. Can you screw it up? Sure, but its not easy.

As far as fermenters go, I personally use a gallon (4 liter) glass jug that used to have cheap wine in it. I made sangria from the wine, consumed, and then made mead in the jug. If you go by my logic, I got the fermenter for free

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 10-23-2012, 04:35 PM   #1000
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I just threw this together I used three pounds of honey though. How much difference will that make.

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