Re-fermenting JAOM - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Re-fermenting JAOM

Reply
 
Thread Tools
Old 05-07-2013, 04:00 AM   #1
lpsumo
Recipes 
 
Oct 2012
Posts: 74
Liked 5 Times on 4 Posts



I made a JAOM variant with lemons instead of oranges and dates instead of raisins

I used 10.5 pounds of honey for a 3 gallon recipe. OG=1.130 FG=1.040

I used bread yeast.

I'm thinking it tastes too sweet and want to get the gravity lower. What are my options for doing this?

 
Reply With Quote
Old 05-07-2013, 04:27 AM   #2
GilSwillBasementBrews
HBT_SUPPORTER.png
 
GilSwillBasementBrews's Avatar
Recipes 
 
Jul 2012
Eagleville, Pennsylvania
Posts: 2,740
Liked 275 Times on 228 Posts


I've read amylase enzyme will drop your gravity. Also read that it will usually drop all the way out leaving you a severely dry beverage. I haven't used it myself so I can't give factual advice. But from what I've read most who used it couldn't get it to stop where they wanted it leaving them an overly dry drink.

Edit: just saw you used bread yeast so you could have reached max attenuation of the yeast so not sure enzymes would get you any lower without adding an alcohol tolerant yeast.
__________________
Beer Plus Science = .....Good!!!!! By: Adam Savage

 
Reply With Quote
Old 05-07-2013, 11:23 AM   #3
hehawbrew
Recipes 
 
Feb 2013
Posts: 518
Liked 43 Times on 37 Posts


Yeah- I'm not an expert, but from what I've read, that's why joe tells us to use bread yeast. It craps out at 10 to 12% and we are left with some sweetness.

 
Reply With Quote
Old 05-07-2013, 03:32 PM   #4
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


If it is too sweet for your taste, for fear of a stronger yeast running this too dry which makes for terrible JAOM I would make a 1 gallon traditional mead and use a good lalvin wine yeast to run it dry and then blend it with the JAOM till you are at the desired gravity.

So might just do something like:

3# honey
Hand full of raisins for body
1tsp yeast nutrient
1/2 tsp yeast energizer
Water to 1 gallon
Yeast (lalvin 71b-1122 or K1v-1116)
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 05-07-2013, 04:55 PM   #5
Bluespark
Recipes 
 
Nov 2012
Posts: 417
Liked 27 Times on 21 Posts


Why not add some lemon juice? That would cut the sweet and enhance the lemon without risk of drying it out and making it bitter.

 
Reply With Quote
Old 05-08-2013, 04:23 AM   #6
lpsumo
Recipes 
 
Oct 2012
Posts: 74
Liked 5 Times on 4 Posts


Quote:
Originally Posted by Arpolis View Post
If it is too sweet for your taste, for fear of a stronger yeast running this too dry which makes for terrible JAOM I would make a 1 gallon traditional mead and use a good lalvin wine yeast to run it dry and then blend it with the JAOM till you are at the desired gravity.

So might just do something like:

3# honey
Hand full of raisins for body
1tsp yeast nutrient
1/2 tsp yeast energizer
Water to 1 gallon
Yeast (lalvin 71b-1122 or K1v-1116)
I like this idea.

I'm thinking though that if I mix 3gal @ 1.040 with 1gal @ 0.995, I will get something around 1.030. Is that right?

 
Reply With Quote
Old 05-08-2013, 04:27 PM   #7
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


Quote:
Originally Posted by lpsumo View Post
I like this idea.

I'm thinking though that if I mix 3gal @ 1.040 with 1gal @ 0.995, I will get something around 1.030. Is that right?
Using the blending calculator here:

gotmead.com calculator

It comes out to about 1.03
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 05-09-2013, 02:46 AM   #8
Meadiator
Recipes 
 
Mar 2013
Posts: 288
Liked 5 Times on 5 Posts


Definitely don't run it dry. I've already lived through that myself ;D
__________________
A mangiar questa minestra o saltar questa fincestra.

 
Reply With Quote
Old 05-10-2013, 07:54 PM   #9
lpsumo
Recipes 
 
Oct 2012
Posts: 74
Liked 5 Times on 4 Posts


Would it also be an option to dry it out, then backsweeten a little?

My concern is that if I blend it with a traditional, I will end up with 4 or 5 gallons of sub-par mead...

 
Reply With Quote
Old 05-10-2013, 08:05 PM   #10
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


Who says JAOM is sub par? Even a lemon JAOM. My last JAOM true was not the best at 3 months but at about month 7 and on with aging it was darn great. Made you feel all good and bubbly inside with a big grin. I was sad that I only made a gallon that time lol. You could ferment dry and back sweeten I guess. Just getting a second fermentation started stresses out the new yeast strain you introduce which may cause fusel alcohols or other off flavors. The blending method will allow for you to adjust the gravity with as little issue as possible with stressed yeast.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
JAOM help Hastein Mead Forum 4 05-04-2013 09:42 AM
Jaom meadsupporter Mead Forum 4 10-14-2012 03:40 PM
Jaom ComcastWineRookie Mead Forum 8 05-03-2012 05:44 AM
Jaom jleiwig Mead Forum 10 02-21-2012 10:51 PM
What's next with JAOM? Dave258 Mead Forum 9 01-26-2012 05:36 PM


Forum Jump