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Old 07-05-2013, 08:31 AM   #921
waxer
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Feb 2013
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For the candy mead it is only a few months old so I dont know how much the flavours will separate, potentially ruining the candy flavour. Its a bit of everything mix.

The candy smell came mostly from the 4 flavour frozen fruit I added. Tastes delicious right now though (except the standard young flavours). Another couple of months to smooth it out somewhat and I will be finishing it off pretty quickly. If I had empty carboys I would put on another.

added for 5L
1kg Frozen mixed Grape, Blackberry, Strawberry and Raspberry
ocean spray 1.5L bottle of Cranberry & Blackcurrent juice
750g multiflora Honey
250g Manuka Honey
Pectolase
Water to top up

71B yeast and stepped nutrient additions(fermaid and go ferm blend) first 1/3 fermentation
OG 1.092
Temp 17.5C

Mashed the frozen fruit and added to carboy with pectolase 24hrs before adding everything else.
Fermented dry 1.000. Stabilized and racked across with honey to 1.015. Left to rest for a month or so before racking again. Had to use kwik clear to get the last haze out. Found it to have aged better at this point than my 2nd batch Joes quick grape which I put on at same time.

 
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Old 07-05-2013, 04:18 PM   #922
dtfleming
 
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Feb 2012
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JAOM bottled today after three months. Also made a spiced pear melomel today
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Serving: Busta Nutz, Apple Pie mead, Gingerbread ale, Christmas Ale
Bottled:Chocolate Oatmeal Stout, Czech Pilsner
Primary:Irish Red ale, Dunkelweizen, Mixed berry mead
Secondary:
Future Brews:ESB, Tripe IPA,Patersbier, Mosaic SMaSH, Chocolate meadl

 
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Old 07-05-2013, 09:53 PM   #923
waxer
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Feb 2013
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Joam about to be bottled. Slightly sampled allready lol
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Old 07-08-2013, 12:57 PM   #924
CreamyGoodness
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Im feeling more jealousy for waxer's setup (and apparent skill) than is healthy.
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See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


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Old 07-08-2013, 07:07 PM   #925
hehawbrew
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Feb 2013
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Bottle my first JAOM today. Taste good already but am going to wait till Christmas to open one.
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Old 07-14-2013, 08:05 PM   #926
dtfleming
 
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Feb 2012
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Cherry Berry Melomel
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https://flanderisbrewing.blogspot.com

Serving: Busta Nutz, Apple Pie mead, Gingerbread ale, Christmas Ale
Bottled:Chocolate Oatmeal Stout, Czech Pilsner
Primary:Irish Red ale, Dunkelweizen, Mixed berry mead
Secondary:
Future Brews:ESB, Tripe IPA,Patersbier, Mosaic SMaSH, Chocolate meadl

 
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Old 07-15-2013, 03:37 AM   #927
Beek
 
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Sep 2012
Vestaburg, Michigan
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Quote:
Originally Posted by waxer
Selection of meads and ciders. Plus my latest bottled Sweet candy mead which I named after the smell.
What a cool setup! I need to do that someday!
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Primary: Blueberry Melomel, Pumpkin Spice Mead
Secondary: BOMM
Bottled/Kegged: Mead, IPA, Amber, Graf, Pumpkin Spice Porter
On Deck: GewŁrztraminer Pyment, Bochet, RIS, Barleywine, Blueberry Wheat

 
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Old 07-16-2013, 09:59 PM   #928
Kmcogar
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Nov 2011
Honolulu, Hawaii
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Quote:
Originally Posted by waxer
Selection of meads and ciders. Plus my latest bottled Sweet candy mead which I named after the smell.
Is all those bottles your own mead?! That's a lot of mead man!
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Old 07-18-2013, 02:55 AM   #929
TheWeeb
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I might have posted this already, if so, apologize for the rerun, but this is the summer...

This is a basic mead - water and honey and yeast - with the addition of a "tea" from Halertauer hops - very noble - and fermented with a traditional Bavarian Hefeweizen yeast. The idea was to create a gluten-free beverage that is based in mead and has overtones of a Bavarian Hefewiezen beer.

Very subtle clove and banana, champagne like carbonation, very enjoyable, going to get this commercialized soon.
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Up Next: Imperial Rhubarb Wheat
Fermenting:
Enjoying: too many odd bottles to list..

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Old 07-18-2013, 04:15 AM   #930
Chuginator
 
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Feb 2011
, Idaho
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"Going to get this commercialized soon."

Can you explain?

 
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