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Old 12-15-2012, 02:56 AM   #1061
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The original recipe states the mead should start to clear at two months. It also states if you wait long enough the oranges will sink. Before racking or bottling should I wait till the oranges sink and about how long does that take?
On my original batch, it's starting to clear at 3.5 weeks, but I used a little less honey hoping for a bit dryer finish.
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Old 12-16-2012, 02:01 PM   #1062
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I've read over and over on here to NOT modify the recipe, especially in terms of yeast. What if I switched out the bread yeast for WLP720. It's supposed to ferment out pretty clean and sweet. Would this alter the final product too much?

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Old 12-21-2012, 09:01 PM   #1063
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I'm a sucker for punishment and did a few modifications anyway. My mead will be two months old on the 24th.

This is after it's second racking. I was trying to be very cautious about leaving lees and and fruit pulp behind so i've lost more than I originally intended. I tested a sample of the stuff near the bottom which was separately racked into a 750 ml wine bottle. The sg was 1.03 and it's still pretty sweet.

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Old 12-26-2012, 04:23 PM   #1064
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Will this benefit from aging? I followed the recipe just as it was written, today I bottled it. The last bit I put in a glass and it didn't taste great. I think I sucked up some of the junk on the bottom though. Would that give an off taste? If the rest of the bottles have that taste will aging help? It has been just over two months since I made it and the fruit had sunk to the bottom. Later on I think I will open a bottle and try it. I don't think I am ready to start drinking quite yet .

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Old 12-26-2012, 06:32 PM   #1065
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Will this benefit from aging? I followed the recipe just as it was written, today I bottled it. The last bit I put in a glass and it didn't taste great. I think I sucked up some of the junk on the bottom though. Would that give an off taste? If the rest of the bottles have that taste will aging help? It has been just over two months since I made it and the fruit had sunk to the bottom. Later on I think I will open a bottle and try it. I don't think I am ready to start drinking quite yet .
Definitely, it keeps getting better and better. Try to avoid the gunk at the bottom as best you can, and it can give a yucky yeasty taste. After a few glasses of JAOM however, you wont care too much .
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Old 12-26-2012, 06:41 PM   #1066
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Smelled mine this past weekend, and forgot to grab it and take it home with me. It's been in a bottle for 6 months. I have another one that still has the air lock on it, thats been in that primary for 5 months? I need to go back and get those and taste them. The first one has a strong winey small to it.

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Old 12-26-2012, 06:47 PM   #1067
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It was just the one glass that had stuff from her bottom. All the bottles should be clear. I wouldn't say it is a yeasty taste but more of a hot alcohol mediciny taste.

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Old 12-26-2012, 06:50 PM   #1068
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It was just the one glass that had stuff from her bottom. All the bottles should be clear. I wouldn't say it is a yeasty taste but more of a hot alcohol mediciny taste.
Gotcha. My advice is to put it in a closet and forget about it. I have some from my wedding in June that I started making last November, and its amazing now at more than a year old. It was just ok when I bottled it in June.
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Old 12-26-2012, 10:15 PM   #1069
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I have one bottle left that I made 3 years ago. ... I dont want it to go away

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Old 12-28-2012, 05:14 PM   #1070
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I finally got to bottle and taste my first batch that i made at the beginning of September.

Surprisingly good, but a lot drier than I expected. I think the bread yeast that I used may attenuate a bit further than Fleishmann’s. I'm now on a mission to find Fleishmann’s here in South Africa.

I've also tracked down a better source for honey, so the next batch will be 5 or 6 gallons

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