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Old 02-21-2013, 05:02 PM   #11
jkrug
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Whoops guess i filled the carboy to full. One of them the airlock & bung blew off. The other one is leaking all over. Boy i am anxious to find out what this is gonna taste like. I have to wait at least 2 mos before a Taste test. Then another few months after that before i can drink a bottle.


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Old 02-21-2013, 05:20 PM   #12
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Originally Posted by fatbloke View Post
Wotcha Creamy, not seen you posting around the bazaars recently....

Anyway, I'm no Pro! Just a bloke who's fascinated by the making of mead (especially traditionals).

I make far too much and don't drink enough of it. I'm bone bleedin' idle when it comes to bottling, hence I get to bulk age quite successfully

But I made about 5 gallons of JAO before I realised my screw up, making it to imperial gallon quantities, rather than US gallon ones. Hence finding out that it still seemed to taste fine when a little less sweet.

Dry (yes I have made a couple with wine yeast, but they've always needed back sweetening to mask the bitterness) is .......... bleargh! It's not a good dry recipe, though if it was made with just the zest and segmented flesh it might be fine - I've been too damn lazy to find out !

So it's just easy to try and help others not to make the same mistakes that I have (a lemon based variant wasn't too bad either, but damn! a lime variant was disgusting).....
I've been running my mouth too much in the general rooms and not enough in the actual brew rooms . Happy New Year btw.

The one thing I would say I have a somewhat different take on JAOM is I know you dislike the product when made with other non-citrus fruits. I have had what I call success with everything from mixed berries to pears and pineapple (I even did one with celery seed that I thought was really interesting and nice).

I honestly think you have a more refined pallet and have tasted better mead than I have... 90% of the mead I have consumed has been my own!

My okra experiment was a hilarious failure... however.


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

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Old 02-21-2013, 05:22 PM   #13
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Originally Posted by jkrug View Post
Whoops guess i filled the carboy to full. One of them the airlock & bung blew off. The other one is leaking all over. Boy i am anxious to find out what this is gonna taste like. I have to wait at least 2 mos before a Taste test. Then another few months after that before i can drink a bottle.
For that very reason I usually either use a blow off tube or just a balloon for the first couple days.
__________________
Billy Blanks bathwater energy drinks,
I'd spend money on that. All the real emcees lipsynch.
I talk about stuff that never happened to me;
the public demands it so I'm tellin' it accurately.
God sent a mean hail storm my way,
I counteracted with a dirty sack of diapers on his highway.
When I die, I don't need a fancy pine box;
throw my body in the Buick, tune the radio to classic rock. ~Grand Buffet



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

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Old 02-21-2013, 05:57 PM   #14
Inner10
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Quote:
Originally Posted by fatbloke View Post
Wotcha Creamy, not seen you posting around the bazaars recently....

Anyway, I'm no Pro! Just a bloke who's fascinated by the making of mead (especially traditionals).

I make far too much and don't drink enough of it. I'm bone bleedin' idle when it comes to bottling, hence I get to bulk age quite successfully

But I made about 5 gallons of JAO before I realised my screw up, making it to imperial gallon quantities, rather than US gallon ones. Hence finding out that it still seemed to taste fine when a little less sweet.

Dry (yes I have made a couple with wine yeast, but they've always needed back sweetening to mask the bitterness) is .......... bleargh! It's not a good dry recipe, though if it was made with just the zest and segmented flesh it might be fine - I've been too damn lazy to find out !

So it's just easy to try and help others not to make the same mistakes that I have (a lemon based variant wasn't too bad either, but damn! a lime variant was disgusting).....
Being in Canada the Imperial vs. US gallon thing always throws me for a curve. All my wine making additives are speced for Imp gallons, my buckets are imp gallons, but my carboys and paint cans are US...go figure.

Why can't we go metric?
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Old 02-21-2013, 06:02 PM   #15
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__________________
Billy Blanks bathwater energy drinks,
I'd spend money on that. All the real emcees lipsynch.
I talk about stuff that never happened to me;
the public demands it so I'm tellin' it accurately.
God sent a mean hail storm my way,
I counteracted with a dirty sack of diapers on his highway.
When I die, I don't need a fancy pine box;
throw my body in the Buick, tune the radio to classic rock. ~Grand Buffet



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

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