Joe's Ancient Orange Mead - Page 178 - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Mead Recipes > Joe's Ancient Orange Mead

Reply
 
Thread Tools
Old 02-19-2014, 10:56 PM   #1771
The_Bishop
HBT_SUPPORTER.png
Recipes 
 
Dec 2013
Hackettstown, NJ
Posts: 1,479
Liked 397 Times on 271 Posts


I've made multiple JAOM batches. USE THE BREAD YEAST. Any of the wine yeasts will ferment it dry, or nearly so, and the bitterness/harshness of the pith and peel will become overwhelming.

 
Reply With Quote
Old 02-20-2014, 02:13 AM   #1772
brewski09
Recipes 
 
Sep 2010
columbus, oh
Posts: 1,116
Liked 72 Times on 69 Posts


Quote:
Originally Posted by D_Nyholm View Post
Are people carbonating this? I plan to bottle my batch into bombers and not sure if I should carbonate all, none, or half and half.

If you are carbonating, what volume and are the yeast too stressed at this point to even work? I am not sure if they are all Tuckered out and that is why this is such a sweet mead?
I carbonated it lightly. It's 2.5 years old, so I have no idea what my carbonation volume is, but I would guess 1.5-1.8. It is mild and perfect. I used the Danstar Nottingham dry yeast (beer Brewer here) and it worked as expected. I would say the Mead is so sweet because the yeast tolerance of a bread yeast that isn't selected for alcohol tolerance is low so it lips out low. There are yeasts that are only tolerant to about 4%.



Sent from my Nexus 7 using Home Brew mobile app

 
Reply With Quote
Old 02-22-2014, 05:13 PM   #1773
Ophiuchi
Recipes 
 
Feb 2014
Posts: 1
Liked 2 Times on 1 Posts


I started my first batch of this on 12/28/13. It hasn't been a full 2 months yet but i didn't touch it at all and it has been perfectly clear for a few days and the oranges have been dropping. Since i have started this i have read every post in this thread so even though this is my first mead, i feel like I'm an expert on the JAOM. I'm planning on bottling in a day or 2 so i gently moved it up on the counter today and it got very cloudy. It should clear up and be ready to bottle in a few days. I'm excited! I also figured since this is such a popular mead it would be disappointing to only do 1gal so i did a 6gal batch. Go BIG or Go Home!

2
People Like This 
Reply With Quote
Old 02-23-2014, 05:04 PM   #1774
CooperBrew
 
CooperBrew's Avatar
Recipes 
 
Apr 2013
Lakewood, Ohio
Posts: 170
Liked 39 Times on 28 Posts


I finally opened my first bottle of JAOM that I made last May, bottled in Aug and stuck in my cabinet until this weekend. I followed the original directions. My only regret is that I only made a 1 gallon batch, this stuff is good!

CreamyGoodness Likes This 
Reply With Quote
Old 02-24-2014, 02:07 AM   #1775
brewski09
Recipes 
 
Sep 2010
columbus, oh
Posts: 1,116
Liked 72 Times on 69 Posts


Has anyone tried making this at 6-8% ABV ??? I'm wanting to make this more of a seasonable bottle and it's a bit strong to appropriately consume 12oz without getting too drunk.

Sent from my Nexus 7 using Home Brew mobile app

 
Reply With Quote
Old 02-24-2014, 02:27 AM   #1776
zhubbell
Recipes 
 
Jan 2014
Posts: 216
Liked 7 Times on 7 Posts


What's the estimated ABV for the original recipe? I didn't take an OG reading when I made it.


Sent from my iPhone using Home Brew

 
Reply With Quote
Old 02-24-2014, 02:54 AM   #1777
jak1010
HBT_SUPPORTER.png
 
jak1010's Avatar
Recipes 
 
Mar 2013
Wayne, NJ
Posts: 2,378
Liked 553 Times on 425 Posts


Quote:
Originally Posted by zhubbell View Post
What's the estimated ABV for the original recipe? I didn't take an OG reading when I made it.


Sent from my iPhone using Home Brew
I've done many batches. Measured a few of them. With red star bread yeast I usually get 9-10%. With the Fleishman bread yeast I get 11-14%

Both work great.
__________________
Add to this thread or just read it and have a few laughs.
http://www.homebrewtalk.com/f45/ocd-...rences-458188/
___________________________________________
If it can be brewed, I'm interested.

 
Reply With Quote
Old 02-24-2014, 05:54 AM   #1778
brewski09
Recipes 
 
Sep 2010
columbus, oh
Posts: 1,116
Liked 72 Times on 69 Posts


You could get up to 18% with full attenuation pretty easily from my calculations. I have a refractometer now so measuring starting gravity on small batches isn't so costly to the volume anymore. I'm trying to find my recipe sheet for when I used the Nottingham ale yeast because it turned out pretty good. I'm thinking of trying a wine yeast that I use for fruit wines and melomels this next batch and then back sweetening the batch.

Sent from my Nexus 7 using Home Brew mobile app

 
Reply With Quote
Old 02-27-2014, 07:25 PM   #1779
D_Nyholm
Recipes 
 
Mar 2011
Sayville, NY
Posts: 1,262
Liked 85 Times on 73 Posts


So, if we used bread yeast, the yeast tends to crap out around 8-10%, leaving the mead sweet, correct? If we added any priming sugar, would the yeast even eat that or would nothing occur? I am thinking about carbonating my JAOM, but not sure how to go about it except keg, force carbonate, and bottle. If I introduced another yeast, I am afraid it might be more alcohol tolerant and dry out the mead resulting in bottle bombs. Any insight?

 
Reply With Quote
Old 02-27-2014, 08:37 PM   #1780
The_Bishop
HBT_SUPPORTER.png
Recipes 
 
Dec 2013
Hackettstown, NJ
Posts: 1,479
Liked 397 Times on 271 Posts


It's hard bordering on impossible to make a sweet sparkling mead short of forced carbonation.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Joe's Ancient Orange Mead - JOAM z987k Mead Forum 49 08-07-2016 12:29 AM
Malkore's (not so) Ancient Orange Mead malkore Mead Recipes 185 11-09-2015 07:32 PM
Joe's Ancient Orange Mead... Pyro Mead Forum 23 08-16-2011 03:39 PM
Joe's Ancient Orange... Cyser? LastKnight Mead Forum 3 03-03-2009 10:09 PM
Nerro's Ancient Orange Mead Nerro Mead Recipes 0 05-20-2008 09:10 AM


Forum Jump