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Old 08-09-2012, 03:07 PM   #871
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Right, shake before airlocking. Sometimes it works, sometimes it doesnt. For the most part I just watch the honey disappear slowly over several weeks.
But will it do that with a JAOM? The yeast tolerance isn't enough to convert all the honey, so wouldn't you be left with a thin layer of honey at the bottom, with a layer of lees on top of it?
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Old 08-09-2012, 03:13 PM   #872
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But will it do that with a JAOM? The yeast tolerance isn't enough to convert all the honey, so wouldn't you be left with a thin layer of honey at the bottom, with a layer of lees on top of it?
I never have, but I say that while knocking wood. I dont know much about the science behind it, but I can tell you that all of my JAOM has had fully converted honey (with residual sweetness, so maybe not fully converted SUGAR molecules). But this might just be because I wear my magic sleeping cap.
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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 08-09-2012, 04:57 PM   #873
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I need to bottle my JAOM tonight to bring on vacation with the family for them (and me) to try this out! I think I may just transfer using a funnel to a growler. I don't care if I get some yeast and other stuff in there, it'll all sink and hopefully harden enough when I keep it in the fridge for a few days.

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Old 08-10-2012, 01:19 AM   #874
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The top portion is getting a little darker a few days later.

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Old 08-10-2012, 04:56 PM   #875
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don't shoot me, i've only read through about ten pages here. made this up last night and used cote des blanc yeast, instead of baking yeast, i'm assuming it'll work out just fine?

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Old 08-10-2012, 05:06 PM   #876
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don't shoot me, i've only read through about ten pages here. made this up last night and used cote des blanc yeast, instead of baking yeast, i'm assuming it'll work out just fine?
Making any changes at all voids the warrantee on the recipe. If I am not mistaken, that particular yeast will yield a much drier product than good ole Fleishmanns. But hey, if you like dry mead, thats not a problem.

This recipe is like any other recipe for cooking or making anything... I suggest doing it a couple times to the letter and then experimenting with variations.
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Old 08-10-2012, 05:08 PM   #877
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The top portion is getting a little darker a few days later.
For the record, none of your pictures show anything visibly out of the ordinary at all.

Aside from prayer and/or superstition, I would avoid "doing" anything at all with this for the next couple months. Just let God, the faeries, and science do its thing.
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Old 08-10-2012, 07:09 PM   #878
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First try. I did use d47 yeast instead of bread yeast. Hopefully it turns out well!

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Old 08-10-2012, 07:10 PM   #879
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First try. I did use d47 yeast instead of bread yeast. Hopefully it turns out well!
Fatbloke, I believe it was, said that d47 will make this recipe very dry. FYI.
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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 08-20-2012, 05:27 AM   #880
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Ok so I just made my first batch of joam, my first mead. It was super easy. I did peel the skin off, removing the pith with a knife, and put the peel/rind and meat of the orange since I didn't have a zester. I did make two rookie mistakes rushing through the directions. I used room temp water and shook it after I put the yeast in. Would either of these cause issues? Dumb stopper keeps slipping up.
A plastic zip tie looped through the handle and around the stopper should hold it down until it dries.
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