First attempt at mead: JAOM - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > First attempt at mead: JAOM

Reply
 
Thread Tools
Old 03-20-2012, 09:33 PM   #1
nahk
 
nahk's Avatar
Recipes 
 
Feb 2012
Paris, Ontario
Posts: 41


Well I followed the directions for a JAOM , only diff I used 4# of local honey, and a blood orange... Just mixed it up 3 min ago... Also I used EC-1118 as that is what I had available.



Click image for larger version

Name:	image-821003216.jpg
Views:	243
Size:	36.3 KB
ID:	53435

I will update as it progresses.

Any hints or tricks, lemme know

 
Reply With Quote
Old 03-21-2012, 01:54 AM   #2
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


The EC-1118 will ferment this pretty dry if let to do so. the consensus is that usually JAOM does not end well if let to go dry. thats why bread yeast works ok because it has a much lower alcohol tolerance. You might as well differ from the recipe a bit more since you used that yeast and either add another another .5 - .75lb of honey or cold crash this buddy and stabalize at around a gravity of 1.02. Just my friendly two cents.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 03-21-2012, 04:05 AM   #3
nahk
 
nahk's Avatar
Recipes 
 
Feb 2012
Paris, Ontario
Posts: 41

Good idea, I will add another .75 in the morning...

 
Reply With Quote
Old 03-21-2012, 04:41 AM   #4
NineMilBill
 
NineMilBill's Avatar
Recipes 
 
Dec 2011
Tacoma, WA
Posts: 748
Liked 56 Times on 53 Posts


Dang, I forgot how dark it is at first. My first batch is just over 6 weeks in, and is beautifully crystal clear.

 
Reply With Quote
Old 03-21-2012, 10:58 AM   #5
nahk
 
nahk's Avatar
Recipes 
 
Feb 2012
Paris, Ontario
Posts: 41

Waiting is the hardest part . I have made tons of wine before, but never mead...

 
Reply With Quote
Old 03-21-2012, 11:08 AM   #6
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


Yea when I did my 2 gallon JAOM about 7 weeks ago I messed up and accidentally purchased too little honey for it and the Bochet I made and was a pound short. I also was one orange short as well but everything else was just as the recipe dictates. Now giving a test taste I get a lot of spice flavor with a light fruity essence but there is some bitter and hotness from the orange pith and alcohol I think would have been smoothed out with more honey. So learn from our mistakes and make your first great so it keeps you wanting to continue with mead.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 03-21-2012, 04:38 PM   #7
nahk
 
nahk's Avatar
Recipes 
 
Feb 2012
Paris, Ontario
Posts: 41

I added another 1lb to it... Taking no chances... Going to be following it closely... Tho my hydrometer stops at 1.150 so i can't measure my SG... I am thinking way over 1.200 the way it shot up.

How do I measures SG with high abv meads like this? Refractometer or... ?

 
Reply With Quote
Old 03-21-2012, 09:29 PM   #8
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


I have been estimating with the GotMead.com calculator to figure up high gravities. It has a default as to how much sugar content honey contains but each honey has it's own specific amount so some testing is needed by measuring smaller amounts of honey to water ratios and comparing. The calculator estimates you at a gravity of 1.18 not inluding the orange and raisins. If you did not squeez the orange slices or cut up the raisins then it may not be too much higher. Your yeast will be lucky to get this down to a gravity 1.035, which is pretty sweet. Best of luck to you and your mead. I am sure it will turn out to be a decent sweet mead.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 03-21-2012, 10:23 PM   #9
nahk
 
nahk's Avatar
Recipes 
 
Feb 2012
Paris, Ontario
Posts: 41

Good to know, thank you

 
Reply With Quote
Old 03-21-2012, 11:16 PM   #10
bribo179
Recipes 
 
May 2011
Midwest, Illinois
Posts: 238
Liked 5 Times on 5 Posts


You can dilute your sample with equal amounts must and water. Then double you number.
__________________
http://ppbco.blogspot.com/

 
Reply With Quote
Reply
Thread Tools



Forum Jump