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Old 11-18-2012, 07:12 PM   #1021
granddeity
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Sep 2012
Pine, CO
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I just made this with Colorado mountain wildflower honey. I am very excited, this is my first mead.

 
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Old 11-21-2012, 12:27 AM   #1022
SgtGrumbles19
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Nov 2012
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Hey, I was wondering if it's important to try and sanitize all of the food products, like the outside of the orange and the cinnamon stick. Thanks!

 
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Old 11-21-2012, 12:56 AM   #1023
CreamyGoodness
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If it was important to sanitize the oranges and cinnamon sticks I might just be a dead fellow .
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 11-21-2012, 01:49 AM   #1024
BigKahuna
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Quote:
Originally Posted by CreamyGoodness
If it was important to sanitize the oranges and cinnamon sticks I might just be a dead fellow .
I am currently fermenting bugs.
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Old 11-23-2012, 03:57 AM   #1025
baseness
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Oct 2012
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Here's my batch after one month. Those yeast are working hard.
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Old 11-23-2012, 04:29 AM   #1026
SgtGrumbles19
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Nov 2012
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Quote:
Originally Posted by CreamyGoodness
If it was important to sanitize the oranges and cinnamon sticks I might just be a dead fellow .
Haha okay, thank you.

 
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Old 11-23-2012, 10:07 PM   #1027
dohertyc9
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Oct 2012
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Quote:
Originally Posted by billslaw1024 View Post
Let us know how the batches come out. I've read Wild Fermentation and have wanted to try a wild fermented mead since reading it. But I can't get past the thought of wasting precious honey if it comes out bad.
I think one key would be to have & maintain a starter. If your starter looks and acts and smells normal, then you'd know. But I guess that negates what I said about this making it easier.

Here's my two batches. It's been about a month now. One is with wild yeast and one is with bread yeast. I'm surprised by how much both have cleared. Haven't tasted them yet.
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Old 11-24-2012, 12:02 AM   #1028
billslaw1024
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Both are looking pretty good. I'm going to start up my second batch tomorrow. Going for a three gallon batch this time. I have a one gallon batch I plan to bottle on 12/6/12. Hoping to be able to save some of it for Christmas. I used bread yeast at first. Then one week in, I made a one gallon batch of cider and threw some of the cider yeast into the mead.

 
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Old 11-29-2012, 02:59 AM   #1029
luda007
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Jul 2012
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I don't have anymore bottles!
And yes those are captain Morgan bottles.

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Old 11-29-2012, 12:42 PM   #1030
Tnoodle
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Mar 2011
Tulsa, Oklahoma
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Entered a bottle of JAOM in the F.O.A.M. Cup and scored a 38. It was from a 5 gallon batch, aged for 1 year.
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