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Old 02-02-2012, 03:17 AM   #621
MMachi
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This was too easy to make to not try it... I put together a 1 gallon batch using Orange Blossom Honey that smelled amazing. I couldn't stop myself from modifying the original recipe by zesting the orange and chopping up the orange segments to avoid the possible pith issue though. We'll see in a few months how it turns out, but the must punched me in the face with orange and cinnamon so I'm interested in the results.

Thanks for the easy step into adding small batches of mead into my pipeline. Excited that my gluten sensitive mother will be able to try one if my products!

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Old 02-04-2012, 10:00 PM   #622
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just made a two gal. batch with grapefruit and lime.i prefer the sour citrus fruits to offset the sweetness of the honey.my fifth batch in the last couple years,ive found it best to just leave it be as long as you can stand it

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Old 02-11-2012, 12:54 AM   #623
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first time making this changed some things on it like the yeast. bread yeast really yuk

3 lbs orange blossom honey
1 tsp yeast nurt
1 gallon water
1 ec-1118 yeast packet
24 Raisins

skiped the orange not a big fan
will see how it is in 2 months

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Old 02-11-2012, 01:53 AM   #624
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Quote:
Originally Posted by dougen View Post
first time making this changed some things on it like the yeast. bread yeast really yuk

3 lbs orange blossom honey
1 tsp yeast nurt
1 gallon water
1 ec-1118 yeast packet
24 Raisins

skiped the orange not a big fan
will see how it is in 2 months

Don't knock it till you try it . It is S cervasae after all.
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Old 02-11-2012, 12:13 PM   #625
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Quote:
Originally Posted by dougen View Post
first time making this changed some things on it like the yeast. bread yeast really yuk

3 lbs orange blossom honey
1 tsp yeast nurt
1 gallon water
1 ec-1118 yeast packet
24 Raisins

skiped the orange not a big fan
will see how it is in 2 months
Which will probably just give you a dry mead. After all, that's nothing like the JAO recipe, it's more of a dry traditional, that just happens to have some raisins (not necessarily a bad thing, they can help with nutrition some and with body/mouth feel).

The whole point of JAO is that the orange gives a bit of extra acid, plus flavour, yet the use of bread yeast is to allow for a lower alcohol product that poops out earlier leaving some residual sugars, that help off set any bitterness that might come from the pith of the orange. Plus the lower alcohol level and residual sweetness helps with it being ready to drink sooner than a traditional might be.......
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Old 02-12-2012, 05:34 AM   #626
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I have another batch of this going right now, made with blood oranges. Maybe a dumb question, but when it's time to bottle will I be able to make this thing carbonated? Say adding 1 oz of priming sugar? I ask this because they say the yeast "poop out". So not sure that they would fire back up to carbonate it or not. I like things fizzy, and I think this would be better if it had a fizzy bite to it. It's very sweet.

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Old 02-12-2012, 02:29 PM   #627
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I have another batch of this going right now, made with blood oranges. Maybe a dumb question, but when it's time to bottle will I be able to make this thing carbonated? Say adding 1 oz of priming sugar? I ask this because they say the yeast "poop out". So not sure that they would fire back up to carbonate it or not. I like things fizzy, and I think this would be better if it had a fizzy bite to it. It's very sweet.
I don't see how you could safely in a bottle. The bread yeast wont carbonate it and if you add a more alochol tolerant yeast you may end up with bottle bombs.
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Old 02-15-2012, 01:16 AM   #628
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Just started my batch this weekend. Reading the comments I'm a bit worried as I used the full orange; pith, zest, and all. Should I rack it after a month to prevent bitterness?

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Old 02-15-2012, 01:29 AM   #629
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Quote:
Originally Posted by sgtaxt
Just started my batch this weekend. Reading the comments I'm a bit worried as I used the full orange; pith, zest, and all. Should I rack it after a month to prevent bitterness?
I've made several batches of this. The ones that I used the entire orange in is better than the ones without the orange peel, or substituting orange juice for the orange. I feel this mead really benefits from the orange peel. Its a very mild and subtle bitterness, but I think its way better than no bitterness at all.
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Old 02-15-2012, 11:10 AM   #630
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ive just made my first ever batch of Mead following this recipe. Its currently fermenting away. After 2 months of fermenting and i take it out of the demijon and bottle it. Do i need to leave it for 6 months to let it age or can i drink it straight away?

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