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Old 05-03-2013, 04:36 AM   #1301
tommyg595
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Apr 2013
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Ok. Will do. Getting ready to make it now. If I do use spices. Can I use all ground spices?

 
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Old 05-03-2013, 04:46 AM   #1302
bottlebomber
 
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Apr 2011
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Quote:
Originally Posted by tommyg595
Ok. Will do. Getting ready to make it now. If I do use spices. Can I use all ground spices?
Yes you can use ground spices. Just be careful to not overdo it, I wouldn't use more than 1/4 tsp of any one spice. You can always spice it up before bottling with some spice tea if you feel it is lacking, but there's no way to take spiced out.

 
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Old 05-03-2013, 05:17 AM   #1303
tommyg595
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Apr 2013
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Thank you. I've got all but the yeast in the carboy. I've shook it alot. Its really foamy. The honey I'm using is wildflower. Got it from a local farmer. He says he does nothing at all to the honey that would hurt it from making Mead. He says he makes it too. But didn't have any on hand to taste. So, I'm really hoping this turns out tasty.

 
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Old 05-03-2013, 02:53 PM   #1304
BuddyWeiser
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Jan 2012
Belgrade, MT
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Thank you Yooper for posting this recipe! I started my first batch yesterday. Easy peasy! (Thanks Joe!) I made some slight variations. We'll see how it turns out...
1) I used a large lemon instead of an orange.
2) I used coriander seed (1/2 tbsp. crushed) instead of cinnamon, clove, or allspice.
3) I used 3 lbs of honey instead of 3 1/2 lbs.
4) I used dry mead yeast. (Wyeast 4632)

I had read that sweet mead is like dessert wine, which I'm not a fan of, so I made these changes in hopes to get a refreshing and tart, dry mead. Thanks again!!
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Old 05-07-2013, 08:32 AM   #1305
brewsmedic
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Apr 2012
Kansas City, Missouri
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Had to pop this; as I'm a moron and didn't keep track of dates real well, I can only say it was brewed AROUND Dec 5th and bottled AROUND March 21st. It is delicious and we have two other bottles kept aside for June 22nd for Shakespeare in the park and around Christmas. Going to be a long wait until Christmas...
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Old 05-09-2013, 04:57 PM   #1306
reticent
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May 2013
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I put a batch of JAOM down on the 29th March, the bubbling has now slowed and basically stopped and the mead is no longer cloudy ( I don't know if this constitutes cleared? ). Without a hydrometer is there any way to say definitely whether I should bottle it now (only 5 weeks after starting) or is it worth waiting another 3-4 weeks until this 2 month period as per the original instructions?

 
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Old 05-09-2013, 05:01 PM   #1307
CreamyGoodness
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On my brew table I keep an old piece of mail. The test is, can I read the text through the mead? If so, its clear enough to "bottle" or in my case, put in a 1.75 liter scotch bottle and put in the fridge before drinking over the next couple days.
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 05-10-2013, 11:06 AM   #1308
reticent
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May 2013
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Thanks for the tip CreamyGoodness, I'll get some newspaper out this evening to see whether my mead passes the test yet =)

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Old 05-13-2013, 03:44 PM   #1309
siegeltim
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Mar 2013
Posts: 6

Hello All question. I started a JOAM on March 9th. Checked it today and it is very clear and i can see thru it, but the friut has not dropped. Should i wait until it drops or is it good to bottle now. I think i should wait, but wanted to be sure.
Thanks
TIm

 
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Old 05-13-2013, 03:45 PM   #1310
CreamyGoodness
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Once it is clear you CAN bottle/drink it. However, waiting for the fruit to drop makes for easier siphoning.
__________________
See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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