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Old 08-16-2011, 05:59 AM   #461
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Yum! This one has been in the bottle for approx 15 months. Very nice color, sweet, and just enough of a kick from the alcohol. I think JOAM will be a staple in the pipeline...



Should have cleaned the glass first...

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Old 08-16-2011, 08:52 PM   #462
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With 3 weeks left until bottling my first 1 gallon batch is clearing nicely and taking on a very nice amber color.... CAN'T WAIT TILL THE 9TH to taste it

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Old 08-18-2011, 12:07 AM   #463
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Just finished a sweet peach mead. The trick was to add extra peaches to the mix from the beginning. I used it in a recipe for peach cookies and they came out excellent! Sweet recipe!

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Old 08-18-2011, 12:22 AM   #464
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After 2 days, I topped the water off and put it under the cabinet... Just checked and the airlock was filled with krausen.. It seems the fermentation is increasing.. It has a blow off tube for now..

5 days into fermentation, and it smells wonderful!

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Old 08-21-2011, 06:36 AM   #465
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I justed racked it a second time because it is still not clear after four and a half months. This time there was residue at the bottom, but it was not yeast. It was dark brown almost black. I remembered that I used ground cloves and cinnamon. That was a mistake since it is still cloudy.

I can't taste the orange or the spice. The aroma is mostly that of alcohol with a hint of decayed orange. The flavor is sweet nutty honey with a slight alcohol burn. The honey flavor is "big" and it is too sweet for my tastes. My brain is a bit confused ... expecting something with honey flavor to be thick and sticky. I have never tasted mead of any kind before so maybe I just am not a fan.

I tweaked a small glass and found that adding some fresh squeezed lemon juice seemed to help take the edge off the sweetness and a few grains of ground clove made it more interested. I tried heating it but this made the alcohol burn more noticeable. It was better over ice.

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Old 08-22-2011, 05:53 AM   #466
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Weenis, I would recommend letting it bulk age until it's clear and even then wait another 2 - 3 months before bottling, tasting at around 6 months.

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Old 09-05-2011, 09:12 PM   #467
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I can't wait to try this. It looks like a lot of successful batches have come from this recipe. My only question is this part:

Quote:
Originally Posted by Yooper View Post
Dissolve honey in some warm water and put in carboy
Does this mean the one gallon of water in the recipe? Do you mean heat up the one gallon of water and stir the 3.5 lbs of honey into it?
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Old 09-06-2011, 01:42 PM   #468
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It means less than a gallon of water, basically enough to get the honey dissolved into it so you can put it in the carboy. In theory, you could probably pour the honey into the carboy, add some warm water, and shake it up to dissolve it, then add all the other ingredients and top off the water to the gallon level.

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Old 09-06-2011, 02:28 PM   #469
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I checked it 4 times yesterday after making it, each time the krausen was hitting the airlock, lol. End of today I may have to attach a blowoff tube.

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Old 09-17-2011, 04:58 AM   #470
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Made the JAOM recipe (4 gallons) for a Renaissance wedding. I followed the recipie exactly and it turned out awesome. Medium sweet, with a great aroma. And it was a hit! I figured no one would like it. But 20 bottles are gone! (well, 'cept 1 I kept for me.) But I tell ya, you have to be careful when drinking as this wine sneaks up on you. Before you know it you are 3 sheets to the wind. ;P

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