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Old 08-20-2012, 05:35 AM   #881
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Originally Posted by CreamyGoodness View Post
Fatbloke, I believe it was, said that d47 will make this recipe very dry. FYI.
Now I do trust Fatbloke's experience, but I made side by side one gallon batches, one with Fliechmans and one with D47. The bread yeast was sweeter and the D47 was drier, but I don't think you would call it very dry. There was a very nice residual sweetness and I would use D47 again. You do need to pay attention to the ferm temps with D47 and try to keep them below 68F.
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Old 08-20-2012, 08:34 PM   #882
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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.
Lol ok.
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Old 08-24-2012, 05:14 AM   #883
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I made this about 2 months ago and ran a blow off tube. I only get slight bubbles. No kraousin (sp). Pitched WL sweet mead yeast. WLP720. Just pulled a sample. It's good, really sweet. Any thoughts? The fruit is all still floating too..........?

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Old 08-25-2012, 01:20 PM   #884
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The fruit doesn't always sink. Just leave it alone until it clears then bottle.

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Old 08-25-2012, 01:31 PM   #885
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What is the typical serving temperature?

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Old 08-25-2012, 02:23 PM   #886
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Been almost 5 months, the fruit is falling and it's still not clear....thoughts?
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Old 08-25-2012, 03:13 PM   #887
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Attachment 73088

Been almost 5 months, the fruit is falling and it's still not clear....thoughts?
Have you jostled it perhaps?

In any event, I would give it more time. Who knows what variable might be at play here.
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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 08-25-2012, 03:19 PM   #888
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Quote:
Originally Posted by CreamyGoodness

Have you jostled it perhaps?

In any event, I would give it more time. Who knows what variable might be at play here.
No it has been in a temperature controlled fridge the whole time. I'm thinking about moving it to a secondary to see if that helps.
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Old 08-25-2012, 04:15 PM   #889
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Hey all first time poster.

I decided to try the recipe and everything was great, until I went to check it today and saw some brown... stuff on top.

Any idea what it is? Should I be worried?

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Old 08-25-2012, 04:32 PM   #890
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Fear not the yeast goo. When the mead clears, you can rack the mead away from the goo using a rubber hose. Seriously, I get it all the time.

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