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Old 07-09-2013, 04:55 PM   #1381
CreamyGoodness
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Personally not only would I leave off the grapefruit pith but I would also "skin" the segments as well. The segment membranes are so much more bitter and tough than with an orange. I think if you do this the sweet mead yeast has a chance of making the mead finish sweet... if you leave the rind and skins on my bet would be on dry as a bone.
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 07-10-2013, 06:32 PM   #1382
huesmann
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Mar 2011
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I would use the zest (either grate it off or use a peeler) and just juice the rest of the grapefruit.

 
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Old 07-11-2013, 06:05 AM   #1383
GeorgiaMead
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I have a question and I'm sure it has been answered but reading through 98 pages doesn't sound fun... After a few months does it need sorbate and kmeta to stabilize or can t be bottle directly from primary?

 
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Old 07-11-2013, 01:17 PM   #1384
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Quote:
Originally Posted by GeorgiaMead View Post
I have a question and I'm sure it has been answered but reading through 98 pages doesn't sound fun... After a few months does it need sorbate and kmeta to stabilize or can t be bottle directly from primary?
I've never used sorbate or kmeta. With that said, I drink this stuff too quickly to bottle-age, so take what I say with a grain of salt
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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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Old 07-11-2013, 01:22 PM   #1385
Kdog22
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Apr 2013
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Quote:
Originally Posted by GeorgiaMead View Post
I have a question and I'm sure it has been answered but reading through 98 pages doesn't sound fun... After a few months does it need sorbate and kmeta to stabilize or can t be bottle directly from primary?
I bottled mine directly from the primary just like the recipe calls for. After a minimum of sitting for 2 months with nothing added during that time, i'm not too worried about renewed fermentation or bottle bombs if that's your concern. If you wanted to backsweeten, i'd stabilize it before adding anything else. But why mess with a fool proof recipe?

 
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Old 07-12-2013, 01:52 AM   #1386
Yesfan
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I need to bottle mine. It's going on three months for me.
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Old 07-13-2013, 06:40 PM   #1387
Robin0782
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Oct 2011
Indiana
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I made my first batch of this back in January and just tried it finally after about 3 months in the bottle. Not bad. I've only had two commercially available meads, but this was better than one of them. Not as good as the other (the polish Apis Jadwiga mead).
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Old 07-14-2013, 08:03 PM   #1388
Tom128
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Jun 2013
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Started a batch of this last night, the fermentation on this is crazy. Started in 45min and this morning the airlock was full of the brew even. Is it because bread yeast has been developed more for CO2 production over alcohol? Makes me want to use bread yeast in more things lol.

 
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Old 07-14-2013, 08:17 PM   #1389
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Same with me, made my first batch of this today and within an hour had some good activity. Can't wait to try it!
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Old 07-14-2013, 11:17 PM   #1390
Lungus
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Jun 2013
Vancouver, B.C.
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Just started a batch of JOAM myself and had the level just low enough it didn't foul the airlock but I put the jugs in the bathtub the first day or two anyway just in case. Can't wait to try it.

 
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