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Old 01-28-2008, 06:00 PM   #21
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Originally Posted by drevilz4l
I have some of this almost done. Do you guys bottle it as is or do you carbonate it?
Bump. Mine just cleared and I'm ready to bottle. Carbonate or not? Serving temperature?



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Old 05-19-2010, 05:24 PM   #22
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So the JOAM mead recipe only needs to ferment for 2 months?? I thought meads had to ferment for years??

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Old 05-22-2010, 02:21 AM   #23
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I would probably say to leave it a MINIMUM of two months... Mine set for a year and a half and was apparently phenomenal... It took a B.O.S. just last week... Sadly they were the last two bottles I had left...

Guess what I am making again this weekend?
On deck : DFB Triple Black Death By Chocolate Stout
Primary: Notta...
Secondary: 21 Year Mead...
Kegged : DFB Belgian Pale, DFB Brown, DFB Belgian Dark Strong, DFB Cider...
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Non-Alcoholic beer is like going down on your cousin, it might taste the same but it just ain’t right!
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Old 08-16-2011, 03:39 PM   #24
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I am looking to make a 2 gallon batch of JAOM for my wife, but she is not a citrus fan. I was going to put together a DABM (David's Ancient Blackberry Melomel).

The recipe will be pretty much the same as above, but adjusted the following way:

2 packets Fleischman's yeast
40 raisins
1 cinnamon stick
1.5 lb blackberries
7 lb starthistle honey

Is there enough blackberry in this recipe? I want it to come through, but not overpower the starthistle honey which is a fairly delicate honey that goes really well with blackberries (one of my favorite desserts, by the way).

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