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Old 02-10-2013, 10:43 PM   #1151
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Just racked my one gallon batch to secondary. It had been in primary since..idk...OCT or early nov. The oranges dropped to the bottom at least a month ago and I racked it over today and topped up with water. I tasted it and its bitter as heck...got some sweetness to it but its really really bitter, it does taste lke its been on the rhines for a long time...

did I screw up by not racking/bottling earlier or will this get drinkable? cause it was really not drinkable...it was gaggable...

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Old 02-12-2013, 11:08 PM   #1152
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this recipe is a little too sophisticated for me. is it possible to use a balloon poked with holes instead of an airlock? also i know that honey has some anti bacterial properties, does this mean i can forgo hardcore sanitation techniques in favor of a rinse in boiling water?

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Old 02-12-2013, 11:12 PM   #1153
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Originally Posted by johannvdl View Post
this recipe is a little too sophisticated for me. is it possible to use a balloon poked with holes instead of an airlock? also i know that honey has some anti bacterial properties, does this mean i can forgo hardcore sanitation techniques in favor of a rinse in boiling water?
Are you joking? If not then yes, I always use a balloon for JAOM. Instead of hardcore sanitation you could use hot water and 1 tablespoon of bleach. Rinse several times.
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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 02-13-2013, 06:38 PM   #1154
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Quote:
Originally Posted by johannvdl View Post
this recipe is a little too sophisticated for me. is it possible to use a balloon poked with holes instead of an airlock? also i know that honey has some anti bacterial properties, does this mean i can forgo hardcore sanitation techniques in favor of a rinse in boiling water?
I made batches on 2 liter PET bottles which ended OK. I did not even boil every time. And I used poked ballons too

But I have to admit that some batches tasted bad in the end, so to be on the safe side I would also try to sanitize as much as possible.

BTW I would recommend making larger batches, because on 2 liters you lose quite a lot of mead because of the sediments.

Good luck!
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Old 02-13-2013, 09:51 PM   #1155
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This question will no doubt be frowned upon but, considering the price of honey here in South Korea, (cheapest I've seen being an USA import - clover honey 1.36kg at $31 is it possible to use a mixed honey i.e. corn syrup 90% / real honey 10% (cheapest price $11 for 2kg)

Will it make a drinkable fake 'mead' or not?

Is there anyone out there who is not embarrassed to let me know?

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Old 02-13-2013, 10:14 PM   #1156
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Honestly friend, if honey is that expensive I personally would buy some corn sugar and make Apfelwein instead. I honestly dont think corn syrup is a good substitute for honey, particularly in this recipe.

I am so ignorant about South Korea, is real maple syrup available/affordable? If so I'd set out and make acerglyn (maple wine) instead.

Sorry, I know its not the answer you wanted to hear...

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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 02-13-2013, 11:44 PM   #1157
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Thanks anyway for the sad news. Everything I've looked for is wat too expensive

I do do an Apfelwein but with regular sugar because that is all there is. Cheapest apple juice here is $2 per liter (Ceres) Treetops is $11 a gallon.

I have calculated that the cheapest thing to brew is Skeeter Pee.

Last week I paid out $52 for a 6 gallon carboy.

Anyway, no more grumbling.

Thanks

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Old 02-15-2013, 03:13 AM   #1158
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Yikes, $30 for 3 lbs? Here I thought getting a 5 lb jug of honey for $15 was expensive.

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Old 02-16-2013, 08:22 AM   #1159
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Just bottled my first mead. Fermented a month or so, and died down so I cold crashed it for about a week, and bottled it today. I noticed two of my bottles were a bit cloudy, and also in one of them I saw some bits of yeast floating around, will this make bottle bombs?

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Old 02-17-2013, 12:00 AM   #1160
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Just "bottled" my first gallon last weekend. Started it Dec 1, 2012. I filtered it through coffee filters 3 times to remove any solids. Im not a wine drinker so Im not sure how this is. It tastes "hot" to me. I vacuum sealed the jars with a FoodSaver and Im going to let it sit a couple months now.

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