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Old 05-13-2013, 11:58 PM   #1311
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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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I'm curious as to how much different the flavors will be since the baker's yeast is wayy different from the Premier Cuvee yeast. Hopefully my JAOM turns out tastey still.

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Old 05-14-2013, 12:07 AM   #1312
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Default Racked my first batch of JAOM Saturday


Racked off 5.5 gallons of this Meade made with a slightly modified recipe. I used safale s-05 instead of bread yeast. Fermentation temp was maintained at 62F and took about 2 months to finish fermenting (this turned out phenomenal). Calculated Initial gravity was 1.1389+ (my brix meter only goes to 32 and it was maxed out). Calculated final gravity 1.026 for an ABV of about 15.14.

Used 19lbs of honey for 6 gallons, the honey was raw honey harvested from a local barn by a beekeeper in our homebrew club. I can’t wait to taste this with some age on it because it is really good now.

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Old 05-19-2013, 06:16 AM   #1313
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How long before this is drinkable? Bottled today was nice and clear, but did not taste good. Seemed pithy. Hope this mellows with age.

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Old 05-27-2013, 01:16 PM   #1314
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Here is 6 of my 8 bottles of JOAM. The three on the right are with D47, cranberry, and the orange pith removed. The three on the left are the original recipe. Taste upon bottling was, to my taste buds, indistinguishable; hot alcohol and orange. got into the lees a little on the original recipe so I have one cloudy bottle. I did get into the lees with the D47 as well, but it did not cloud up the bottle I was filling. for that reason alone it may be worth it to use D47 for this recipe.

Something I found mildly interesting. The fruit dropped 2 months to the day from when I started the batch. Also, the fruit would rise and fall depending on the temperature in my house.

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Old 05-28-2013, 12:20 AM   #1315
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Those are nice. I've been wondering about using d47 or 1116. Didn't know if I would have to change up anything to do it. Did the d47 taste better than the bread yeast.

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Old 05-28-2013, 01:42 PM   #1316
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Those are nice. I've been wondering about using d47 or 1116. Didn't know if I would have to change up anything to do it. Did the d47 taste better than the bread yeast.
nearly identical at bottling. bread yeast was just a tad sweeter.
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Old 05-30-2013, 08:17 PM   #1317
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I will be making this recipe tonight then leaving for vacation on Monday the 3rd. If I leave enough space should it be okay while I'm out of town or should I wait until I get home so I can keep an eye on it?

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Old 05-31-2013, 04:22 AM   #1318
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Have you tried Joe's Quick Grape? Quick, easy, and good tasting if you ask me. My wife didnt care for it, however.
I'm a big fan of Joe's Quick Grape. Hard to come by such a good tasting homemade product in just 5 weeks.
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Old 05-31-2013, 06:06 AM   #1319
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Just shy of 2 months, all but one orange wedge and a few raisins have sank, mead is crystal clear. Probably bottle in the next week or so. First one, can't wait to try!
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Old 06-02-2013, 03:52 PM   #1320
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Just transferred my first batch. I waited about weeks longer since the fruit did not drop until yesterday. It taste great a little dryer than I thought it would be , but since I shorted the honey by about 1/2 pound that maybe the reason. My wife loved it. It's chilling now I think will be better cold. I have lot of rhubarb and my looking for a good recipe for that. Blueberry is done in 10 days can't wait to see how that turned out.

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