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Old 01-16-2013, 07:39 PM   #1101
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Great, thanks for the input guys!
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Old 01-19-2013, 06:28 PM   #1102
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It doesn't look like a setup the ancients would have used but it should work. Now just the wait for it to be ready! Something fun to try between brews and I bet it was well worth the cost of the ingredients.
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Old 01-21-2013, 03:36 PM   #1103
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mine is six months old and the fruit just finally dropped out, i wouldn't be too worried at the 3 month mark. like someone said, relax, have a homebrew.
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Old 01-24-2013, 01:04 AM   #1104
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I made this and its really good. I was surprised at hirre strong one clove can be.
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Old 01-24-2013, 01:37 AM   #1105
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I have not made this in some time but I will say my two year old version was scored a 45 in competition by a well know and highly regarded national judge. The same batch at three years old with just a bit of additional spice blending took 2nd in Best of Show Mead in a fairly large comp. I had a few people who did not believe I made it with bread yeast.

If you are on the fence about trying this recipe do not hesitate. Follow the recipe to the letter and you will make something very pleasant.
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Old 01-24-2013, 02:39 AM   #1106
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My first attempt at any kind of brewing and so far so good at 30 days....cleared up very nicely! You can see my kitchen table and chairs through the mead!


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Old 01-24-2013, 08:08 PM   #1107
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Ugh I hate you guys.. I used champagne yeast and it still hasn't cleared after 3 months. All the fruit has dropped months ago.
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Old 01-24-2013, 08:20 PM   #1108
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Quote:
Originally Posted by bottlebomber
Ugh I hate you guys.. I used champagne yeast and it still hasn't cleared after 3 months. All the fruit has dropped months ago.
Following directions is very important in achieving expected results.
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Old 01-24-2013, 08:38 PM   #1109
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Quote:
Originally Posted by BigKahuna View Post
Following directions is very important in achieving expected results.
Yeah... what a yutz.
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 01-24-2013, 11:07 PM   #1110
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What a bunch of jerks..
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