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Old 04-19-2013, 10:11 PM   #1281
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Needle nose pliers work really well.

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Old 04-20-2013, 06:22 AM   #1282
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Every time I try to move my mead to transfer into bottles it shakes up the lees. I can't leave it anywhere easy cause I have kids who will touch how do I overcome this dilema

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Old 04-20-2013, 04:36 PM   #1283
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Originally Posted by ThirstyVine View Post
Every time I try to move my mead to transfer into bottles it shakes up the lees. I can't leave it anywhere easy cause I have kids who will touch how do I overcome this dilema
Smack your kids and tell them no?
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Old 04-20-2013, 08:41 PM   #1284
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Just bottled and sampled a batch of this ancient orange mead and was pleasantly surprised! Started two more batches with grapefruit instead of orange and one without the clove. Now I need to level up and try a batch of something a bit harder.
Thanks for the recipe!

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Old 04-22-2013, 11:18 PM   #1285
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Has anyone done the recipe exactly but used a Red Start Premier Cuvee yeast instead of the baker's yeast?

I understand it may not be the ideal yeast for this but that's what I ended up using in the batch I put together this past weekend. I suppose we'll see how this turns out..

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Old 04-24-2013, 09:30 PM   #1286
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Looking at having a go at this but was wondering if you can just throw in a litre of OJ on top of the honey?

3Lb honey
1L OJ ( from concentrate )
1 Cinnamon stick
1 Pinch allspice
1L Welchs white grape juice
1 tsp yeast Nutrient
Wine yeast

SG 1.100
FG 1.010

I know this is far from the original...
What do you think..

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Old 04-25-2013, 06:24 PM   #1287
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Just bottled mine and tried one after 13 months and man was it strong. The smell almost knocked you off your feet. It tasted much more mellow but it was still too strong and had a pretty strong alcohol burn. Maybe because I didn't top off after fermentation? Either way I just plan on letting the bottles sit for another year or so and try again.

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Old 04-25-2013, 06:47 PM   #1288
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Quote:
Originally Posted by hunter006
Looking at having a go at this but was wondering if you can just throw in a litre of OJ on top of the honey?

3Lb honey
1L OJ ( from concentrate )
1 Cinnamon stick
1 Pinch allspice
1L Welchs white grape juice
1 tsp yeast Nutrient
Wine yeast

SG 1.100
FG 1.010

I know this is far from the original...
What do you think..
Don't do it. The OJ is way to acidic, and I highly doubt you'll finish at 1.010 using wine yeast. It will probably be more like 1.00 or even lower, and you'll really taste that OJ. Just try to imagine OJ without the sweetness.
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Old 04-25-2013, 07:22 PM   #1289
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Quote:
Originally Posted by bottlebomber View Post
Don't do it. The OJ is way to acidic, and I highly doubt you'll finish at 1.010 using wine yeast. It will probably be more like 1.00 or even lower, and you'll really taste that OJ. Just try to imagine OJ without the sweetness.
Or, as fatbloke would say "dry as a buzzard's arse"
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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 04-25-2013, 07:50 PM   #1290
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Surely I can stop close to with stabilizer/campden and raise the acidity with acid blend? Maybe

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