I think I messed up the JOAM

I saw a recipe somewhere else that said to use 3 tangerines. I didn't like the idea of the white part of the rind going in, so I bought 4 and juiced them, also adding the pulp and zest. Will I need to make a second batch without any tangerine and mix with this?

I didn't have any bread yeast. I used Red Star Champagne Yeast.

This is only my second mead. The first is a Bochet (carmelized honey) still in Primary.

Welcome to HBT!

So now you have BTAM instead of Joe's orange. BTW, I think you made improvements on it since I've never thought that Joes was that good.

Hope you hang around. We have several mead experts on HBT so you will have some good company.

Thanks. I don't know what BTAM is and a search turned up nothing.

I've made a few batches of beer, but I have to say that I am absolutely fascinated by mead and all the varieties I've read about. I have Ken Schramm's book and I'm eager to try...well...everything. I'll be starting a Cherry Chocolate Cinnamon soon.

BeerRunner said:

Thanks. I don't know what BTAM is and a search turned up nothing.

Click to expand...

BTAM = BeerRunner's Tangerine Ancient Mead

Hehehe. OK. Well hey I'll keep the board posted on how it does, in case it turns out to be a good one. I'll try it "full strength".

I don't see any problems with what you did, just give it a month in primary, rack it, wait till its clear, IE you can read a newspaper through it. Bottle, drink one a month until you have two bottles, save those and drink one a year later, and the other two years later.

Now, start making more, and start building the bottle storage area. Your be happy you did in a few years.

Note to self, build more storage space.