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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Re-fermenting JAOM
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Old 05-07-2013, 04:00 AM   #1
lpsumo
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Default Re-fermenting JAOM

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?


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Old 05-07-2013, 04:27 AM   #2
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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.


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Old 05-07-2013, 11:23 AM   #3
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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.
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Old 05-07-2013, 03:32 PM   #4
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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)
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Old 05-07-2013, 04:55 PM   #5
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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.
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Old 05-08-2013, 04:23 AM   #6
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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?
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Old 05-08-2013, 04:27 PM   #7
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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
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Old 05-09-2013, 02:46 AM   #8
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Definitely don't run it dry. I've already lived through that myself ;D
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Old 05-10-2013, 07:54 PM   #9
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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...
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Old 05-10-2013, 08:05 PM   #10
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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.


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