NineMilBill
Well-Known Member
I've made a few JAOM's - and honestly, while the clove is present, it isn't screaming CLOVE in your face. It's definitely a metheglin, no doubt, but one in a one gallon batch is pretty balanced with the orange.
I've made a few JAOM's - and honestly, while the clove is present, it isn't screaming CLOVE in your face. It's definitely a metheglin, no doubt, but one in a one gallon batch is pretty balanced with the orange.
This is the picture of my mead today and I started it yesterday 6/4/2012. Do I need to dump this batch or just pitch some bread yeast and hope for the best?
Qwancow said:This is my first attempt at brewing ever. So I followed the recipe pretty much exactly but instead of using the bread yeast I used the Wyeast sweet mead and I just don't know what I am looking for. This is the picture of my mead today and I started it yesterday 6/4/2012. Do I need to dump this batch or just pitch some bread yeast and hope for the best? Any help would be much appreciated!
Thank you!!!
Thanks for the help guys, I am still watching it and its starting to bubble a little. What should my air lock look like exactly?
NineMilBill said:This batch is less than 24 hours old and you're already asking if you should dump it? Never never never never say that again..
I've got 3 cinnamon sticks and 4 cloves in there
So uhh, I've cleaned out the airlock twice now as it has been full of kräusen both times. Very active fermentation, and it's still bubbling up. Is it safe to leave it like that, or should I keep cleaning it out until it stops? The airlock is off for no more than a minute both times, and I figure it's pumping out enough co2 that I don't have to worry about oxidation.
I read something about not using the bread machine yeast in another JOAM thread. That's what i had so i used it. Pro's/Con's ??? My search skills left me wondering....
So no word on the "bread machine" yeast? I'm not dumping it as it is doing it's thing and ill bottle it up as soon as it clears and the fruit drops but i was curious to know why not that particular yeast.
TattooedViking9 said:Has anyone here used the Lalvin KV1-1116 yeast for this recipe. If so, how did it turn out? Any considerable differences worth noting, or any other input? I appreciate any responses. Thank you.
cincybrewer said:So if you leave out the white pith, do you also leave out the whole peel? Or do you zest it?
tulsabrewdaddy said:Made this on 4/1 and it's still cloudy, should I leave it alone and wait?
Zest it. If you don't have a zester use a potato peeler... That's what I did for mine. Started it s little over a month ago. Tasted a bit and pretty damn tasty, and I went a little overboard on spices, but will be great for xmas
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