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Old 11-18-2012, 06:12 PM   #1021
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I just made this with Colorado mountain wildflower honey. I am very excited, this is my first mead.

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Old 11-20-2012, 11:27 PM   #1022
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Hey, I was wondering if it's important to try and sanitize all of the food products, like the outside of the orange and the cinnamon stick. Thanks!

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Old 11-20-2012, 11:56 PM   #1023
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If it was important to sanitize the oranges and cinnamon sticks I might just be a dead fellow .

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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 11-21-2012, 12:49 AM   #1024
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Quote:
Originally Posted by CreamyGoodness
If it was important to sanitize the oranges and cinnamon sticks I might just be a dead fellow .
I am currently fermenting bugs.
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Old 11-23-2012, 02:57 AM   #1025
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Here's my batch after one month. Those yeast are working hard.

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Old 11-23-2012, 03:29 AM   #1026
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Quote:
Originally Posted by CreamyGoodness
If it was important to sanitize the oranges and cinnamon sticks I might just be a dead fellow .
Haha okay, thank you.
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Old 11-23-2012, 09:07 PM   #1027
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Quote:
Originally Posted by billslaw1024 View Post
Let us know how the batches come out. I've read Wild Fermentation and have wanted to try a wild fermented mead since reading it. But I can't get past the thought of wasting precious honey if it comes out bad.
I think one key would be to have & maintain a starter. If your starter looks and acts and smells normal, then you'd know. But I guess that negates what I said about this making it easier.

Here's my two batches. It's been about a month now. One is with wild yeast and one is with bread yeast. I'm surprised by how much both have cleared. Haven't tasted them yet.
img_0892small.jpg   img_0894small.jpg  
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Old 11-23-2012, 11:02 PM   #1028
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Both are looking pretty good. I'm going to start up my second batch tomorrow. Going for a three gallon batch this time. I have a one gallon batch I plan to bottle on 12/6/12. Hoping to be able to save some of it for Christmas. I used bread yeast at first. Then one week in, I made a one gallon batch of cider and threw some of the cider yeast into the mead.

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Old 11-29-2012, 01:59 AM   #1029
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I don't have anymore bottles!
And yes those are captain Morgan bottles.

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Old 11-29-2012, 11:42 AM   #1030
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Entered a bottle of JAOM in the F.O.A.M. Cup and scored a 38. It was from a 5 gallon batch, aged for 1 year.

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