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Old 02-19-2014, 09:56 PM   #1771
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I've made multiple JAOM batches. USE THE BREAD YEAST. Any of the wine yeasts will ferment it dry, or nearly so, and the bitterness/harshness of the pith and peel will become overwhelming.

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Old 02-20-2014, 01:13 AM   #1772
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Quote:
Originally Posted by D_Nyholm View Post
Are people carbonating this? I plan to bottle my batch into bombers and not sure if I should carbonate all, none, or half and half.

If you are carbonating, what volume and are the yeast too stressed at this point to even work? I am not sure if they are all Tuckered out and that is why this is such a sweet mead?
I carbonated it lightly. It's 2.5 years old, so I have no idea what my carbonation volume is, but I would guess 1.5-1.8. It is mild and perfect. I used the Danstar Nottingham dry yeast (beer Brewer here) and it worked as expected. I would say the Mead is so sweet because the yeast tolerance of a bread yeast that isn't selected for alcohol tolerance is low so it lips out low. There are yeasts that are only tolerant to about 4%.



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Old 02-22-2014, 04:13 PM   #1773
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I started my first batch of this on 12/28/13. It hasn't been a full 2 months yet but i didn't touch it at all and it has been perfectly clear for a few days and the oranges have been dropping. Since i have started this i have read every post in this thread so even though this is my first mead, i feel like I'm an expert on the JAOM. I'm planning on bottling in a day or 2 so i gently moved it up on the counter today and it got very cloudy. It should clear up and be ready to bottle in a few days. I'm excited! I also figured since this is such a popular mead it would be disappointing to only do 1gal so i did a 6gal batch. Go BIG or Go Home!

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Old 02-23-2014, 04:04 PM   #1774
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I finally opened my first bottle of JAOM that I made last May, bottled in Aug and stuck in my cabinet until this weekend. I followed the original directions. My only regret is that I only made a 1 gallon batch, this stuff is good!

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Old 02-24-2014, 01:07 AM   #1775
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Has anyone tried making this at 6-8% ABV ??? I'm wanting to make this more of a seasonable bottle and it's a bit strong to appropriately consume 12oz without getting too drunk.

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Old 02-24-2014, 01:27 AM   #1776
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What's the estimated ABV for the original recipe? I didn't take an OG reading when I made it.


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Old 02-24-2014, 01:54 AM   #1777
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Quote:
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What's the estimated ABV for the original recipe? I didn't take an OG reading when I made it.


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I've done many batches. Measured a few of them. With red star bread yeast I usually get 9-10%. With the Fleishman bread yeast I get 11-14%

Both work great.
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Old 02-24-2014, 04:54 AM   #1778
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You could get up to 18% with full attenuation pretty easily from my calculations. I have a refractometer now so measuring starting gravity on small batches isn't so costly to the volume anymore. I'm trying to find my recipe sheet for when I used the Nottingham ale yeast because it turned out pretty good. I'm thinking of trying a wine yeast that I use for fruit wines and melomels this next batch and then back sweetening the batch.

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Old 02-27-2014, 06:25 PM   #1779
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So, if we used bread yeast, the yeast tends to crap out around 8-10%, leaving the mead sweet, correct? If we added any priming sugar, would the yeast even eat that or would nothing occur? I am thinking about carbonating my JAOM, but not sure how to go about it except keg, force carbonate, and bottle. If I introduced another yeast, I am afraid it might be more alcohol tolerant and dry out the mead resulting in bottle bombs. Any insight?

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Old 02-27-2014, 07:37 PM   #1780
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It's hard bordering on impossible to make a sweet sparkling mead short of forced carbonation.

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