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Old 09-17-2011, 04:24 AM   #471
FromZwolle
 
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Mar 2010
beecher, il
Posts: 8,555
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Quote:
Originally Posted by pilot210 View Post
Yum! This one has been in the bottle for approx 15 months. Very nice color, sweet, and just enough of a kick from the alcohol. I think JOAM will be a staple in the pipeline...



Should have cleaned the glass first...

, but what is that cup on the left made out of? wood or ceramic, either way, is it home made or purchased?


the mead looks great, btw.

 
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Old 09-19-2011, 02:04 AM   #472
sm0key
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Jun 2010
West, MI
Posts: 9

Quote:
Originally Posted by FromZwolle View Post
, but what is that cup on the left made out of? wood or ceramic, either way, is it home made or purchased?


the mead looks great, btw.
looks like burlwood to me....

 
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Old 09-19-2011, 05:06 AM   #473
pilot210
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Dec 2009
denver
Posts: 67
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Don't know what type of wood it is, but it's something native to Colorado. One of my friends from work was selling them at a craft fair for her dad. I use it for my fly tying scraps...it is pretty wood! Thx for the compliments on the JAOM!

 
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Old 09-20-2011, 10:21 AM   #474
DeadNutsBrewing
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Dec 2010
Franklinton, NC
Posts: 34
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I made a version of this with blueberries and vanilla extract instead of the other additions of fruits and spices. 8 months in so far and tasted it yesterday. tasty

 
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Old 10-03-2011, 11:33 PM   #475
theKupiiBrewerii
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Jul 2011
springfield, massachhusetts
Posts: 12
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Ok I am finally drinking it for the first time. It is much less syrupy than it was even a week ago. I can taste the oranges a tiny bit of the cinnamon and clove background and is smooth and all around pretty good chilled. Now I am going to make 5 gallons of it because my wife and my friends wife like it.

 
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Old 10-04-2011, 01:12 PM   #476
jgilmour
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Jun 2011
franklin, ma
Posts: 51

How long did you let it sit?

 
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Old 10-04-2011, 02:10 PM   #477
MeinStein
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Oct 2011
Long Island, NY
Posts: 11

An observation:
I have just put this recipe together and after taking an initial gravity reading, I realized the raisins in this recipe had not fully hydrated thus not releasing any of their natural sugars yet (i threw in quite a few more about 50 for a gallon), so I let it sit overnight capped without pitching the yeast and sure enough the reading was higher. (1.100 at 9p.m. to 1.105 at 9 am) I think the ABV may be significantly higher due to the fact that the raisins will continue to release sugar throughout the fermentation process. Anyone have any thoughts or comments?

 
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Old 10-05-2011, 01:54 PM   #478
huesmann
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Mar 2011
Kensington, MD
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Mine has been sitting for almost 2 months and has yet to clear. How long does it take?

 
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Old 10-05-2011, 04:47 PM   #479
PartTimeJedi
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Apr 2011
Knoxville, Tennessee
Posts: 38
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For those who used champagne yeast for this, how did it end up turning out? I used champagne yeast in a 5 gallon batch and was wondering if I went the right route with it.

Also, my mead has been fermenting for about 9 weeks now and I wanted to know if I should rack it over into a secondary to let it settle for a couple of days without the oranges and raisins before bottling. Or can I just remove the oranges and raisins? I used a food grade bucket for the mead so I can't really see how clear it is now. I figured it would be easier to remove the oranges.

 
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Old 10-06-2011, 11:37 AM   #480
salli4102
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Sep 2011
brandenburg, ky
Posts: 30
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Quote:
Originally Posted by huesmann View Post
Mine has been sitting for almost 2 months and has yet to clear. How long does it take?
It should start to clear pretty quick soon. Everything about this brew is abrupt

 
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