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Old 02-03-2013, 02:14 PM   #1131
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Originally Posted by AbuMaia View Post
Lemme try this one again...

I just started a new batch of JAOM. The instructions state to add more water after the foaming stops. How much? How far up the bottle do I fill it? Do I have to keep adding water as it evaporates and the level drops?
I personally never add water, but you dont want liquid any farther than just the bottom of the neck or a little bit into the neck at most.

You need not and should not continue to "top off" from that point on.
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Old 02-03-2013, 02:20 PM   #1132
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Hey, I just started this recipe and I'm wondering if it'll screw up.

My dad has made lots of wine so he decided to give me a hand.

I got 16 pounds of honey from a beekeeper for a 5 gallon brew. 2 sticks of cinnamon, 2 pieces of clover and 2 whole oranges (except for the skin stuff). Reason I changed some of this was because of all the negative comments saying that the recipe is too sweet. The only yeast I recognized at the local wine place was the kv 1116 so I went for that.

While I was getting ready to pour in the water, my dad threw in the yeast. He said it doesn't matter, I thought it was a bad idea, since we had to shake the whole thing.

So anyways, it's been about 4 hours, and still no bubbling. Am i screwed?

I think you will be ok. I think this will come out drier than you will care for, however.

Next brew, I heartily and fully suggest you make JAOM exactly as directed, so you can see the difference.
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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 02-03-2013, 02:56 PM   #1133
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I think you will be ok. I think this will come out drier than you will care for, however.

Next brew, I heartily and fully suggest you make JAOM exactly as directed, so you can see the difference.
Thanks, will do. And also, adding honey right now wouldn't be much of a good idea would it? Been two days and there's still no excessive foaming, but there are bubbles on the cover thingy.
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Old 02-03-2013, 05:15 PM   #1134
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Has any one tried adding a lemon for a little extra citrus flavor?

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Old 02-04-2013, 01:37 AM   #1135
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Has any one tried adding a lemon for a little extra citrus flavor?
I added a lime to my 3 gallon batch. No worries about it not being citrusy, it tasted like straight orange peel for a month after bottling. It is starting to mellow now.
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Old 02-05-2013, 03:57 PM   #1136
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I made a one gallon batch of this (with craisins because I didn't have raisins) back at the end of August. It was my first mead. Back when I racked it to a clean fermenter, I tasted it and it was nasty rocket fuel. I bottled it today and had a taste. Man, it is so much better. It still has a ways to go, but it is really going to be good!

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Old 02-05-2013, 07:36 PM   #1137
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Quote:
Originally Posted by thombrew View Post
Hey, I just started this recipe and I'm wondering if it'll screw up.

My dad has made lots of wine so he decided to give me a hand.

I got 16 pounds of honey from a beekeeper for a 5 gallon brew. 2 sticks of cinnamon, 2 pieces of clover and 2 whole oranges (except for the skin stuff). Reason I changed some of this was because of all the negative comments saying that the recipe is too sweet. The only yeast I recognized at the local wine place was the kv 1116 so I went for that.

While I was getting ready to pour in the water, my dad threw in the yeast. He said it doesn't matter, I thought it was a bad idea, since we had to shake the whole thing.

So anyways, it's been about 4 hours, and still no bubbling. Am i screwed?
you should be fine, give it a few days before you start to panic
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Old 02-05-2013, 07:43 PM   #1138
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The JAOM mantra "honey and bread yeast WANT to make mead". There are all manner of ways you can botch up the recipe and still come out with a drinkable jug of hooch, just so long as you dont mess with it too much or dump it out!

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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 02-06-2013, 12:24 AM   #1139
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I kinda want to dump mine out.. It's about 5 months old, and it's not hot or anything but it has this overpowering bad yeast flavor that I can only describe as "autolysis", though I've always thought that to be a myth.

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Old 02-06-2013, 12:42 AM   #1140
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I did not drink mine until it was a bit more than a year old. I placed it in competition when it was 3 and 4 years old. Won medals with it at that age. Don't throw it out. Stick it in the back of the closet and just let it sit forgotten for another 6 months or so.

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