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Old 06-17-2012, 03:28 PM   #1
FloridaCracker
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Oct 2011
Jacksonville, FL
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Well, after one year and 3 weeks I am going to bottle my JOAM today! There may be some descrepencies from the true JOAM followers as I used a champagne yeast instead of bread yeast, and I have racked it (now in a tertiary).

The reason for the deviation is I wanted a higher abv content. The reason for sitting in the carboy for over a year is I want it to be crystal clear. (I can now read a newspaper through it!)

My LHBC is throwing a gigantic annual compititon (http://www.thecask.org/first%20coast%20cup.htm) "First Coast Cup" and I would like to enter this mead! I'm heading to the HBSS now, and hopefully will have some nice pics for you all of the finished product.

Florida Cracker

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Old 06-17-2012, 05:28 PM   #2
Arpolis
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Jan 2012
Tulsa, Oklahoma
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Sounds good. Only issue with a dry JOAM is that the low ABV and residual sweetness covers up the highly bitter pithiness from the whole non-peeled oranges. I hope your 1+ year aging will help out. Good luck and happy brewing.
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Old 06-17-2012, 07:12 PM   #3
Taise
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Mar 2012
Wichita, KS
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Good luck in the competition. I'm curious how it works out. I like the taste of JAOM but my wife doesn't like the thicker mouth feel so I'm looking for another yeast with a thinner wine mouth feel.

 
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Old 06-18-2012, 02:18 AM   #4
FloridaCracker
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Oct 2011
Jacksonville, FL
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Thanks guys for the wisdom! I haven't tried it yet... Letting it chill til tomorrow night. But Arpolis, your post provides logic that I wouldn't have thought of. Hopefully time has toned down the bitterness (although it still smelled pretty orangey) enough for me to place in the comp.

Taise, when I racked into my tertiary (~October) my wife complained that it was too thin and "alcoholey" (sp?). Hopefully we both can find a middle ground to please the ladies...

 
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Old 06-19-2012, 02:23 AM   #5
FloridaCracker
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Oct 2011
Jacksonville, FL
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:Well, as promised, here are the pics... BTW, I think I have a solid chance at placing.... This is really good. Has definately (sp?) "settled down" since racking back in October. The alcohol bite is gone. Smooth, fruity taste is all that lingers!
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Old 06-28-2012, 02:23 AM   #6
SIXFOOTER
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Sep 2010
Boca Raton, Florida, South Florida
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I just cracked into my year old batch of JOAM that I added 6 Cerrano peppers to 6 months ago, Wow, this is good stuff, got a little heat to it but that fades pretty fast.
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Old 07-31-2012, 02:02 AM   #7
FloridaCracker
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Oct 2011
Jacksonville, FL
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Well, no good news...
The competition was this past Saturday and I scored a 22... That's pretty dishearting when you've waited a year on something...
The judge made some good notes that I'd agree with. "Watery..." Yes, it is a tad thin. "Not enough orange flavor to match the aroma" -Yeah, maybe I shoulda entered it as a trad instead of a Melomel. So, in case you have wondered... Apparently to BJCP members it isn't that good.

 
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Old 07-31-2012, 06:32 AM   #8
agent44
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May 2012
Port alberni, BC
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Who care what a bunch of other people think, if you like the taste, then drink up! thats my opinion

 
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Old 08-03-2012, 12:08 PM   #9
huesmann
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Mar 2011
Kensington, MD
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22 out of 100?

 
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Old 08-03-2012, 12:50 PM   #10
Onihige
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Oct 2011
Sweden
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Quote:
Originally Posted by huesmann View Post
22 out of 100?
Out of 50. 22 is still under Good. Only has minor flaws in style or so.

 
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