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Old 12-13-2008, 04:50 AM   #41
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Originally Posted by Corey_James View Post
Yooper, was wondering if tangerines would work? For some strange reason, I am allergic to oranges, but can eat a tangerine with no problems. Wouldn't mind trying this and changing it around a little. Thanks for the help.
I'm sure any citrus would be fine. I am contemplating a batch with grapefruit. My batch turned out incredible. I have shared some bottles with others and have received raving reviews. I used the little orange things called Clementines. Personally, I would rather have the grapefruit flavor than the orange thing.

Go for it!
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Old 12-16-2008, 02:37 AM   #42
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I love Clementines. How many did you use for 1 gal they are kinda small. Im def trying this this weekend. Stupid ? honey doesn't go bad does it ? I bought some last year to make a mead and never got around to it. It will stil be good right?
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Old 12-16-2008, 05:59 AM   #43
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I'm not sure about the honey and how long it lasts. I will defer that question to the experts.

On the other hand, Clementines are sold here in a bag that holds around 20 of them. I am sure I used about half the bag for five gallons. I cut them into quarters and pushed them into the carboy. I may have cut the quarters again to make little pieces but don't remember exactly. My goal was to make them small enough to get the pieces out later. I did peel any stickers off the peels and wash them but I also added them peels and all.

The mead turned out very nice. It is still pretty young and will get better with age. I really believe the key was the yeast I used. It was some dry packet of mead yeast that finished perfectly in my opinion.

The citrus is reasonably subtle and the mead is not too sweet or dry. Nice balance.

However, the next batch I do will be with grapefruit - the essence of citrus perfection!
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Old 12-16-2008, 12:02 PM   #44
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Has anyone tried JAOM/MAOM with buckwheat honey? Also, on a different note, I'm thinking of making a batch that's a bit more summery and so I want to use ginger instead of cinnamon, cloves, etc.

Any thoughts?
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Old 12-16-2008, 01:09 PM   #45
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Originally Posted by dutchboy62 View Post
I love Clementines. How many did you use for 1 gal they are kinda small. Im def trying this this weekend. Stupid ? honey doesn't go bad does it ? I bought some last year to make a mead and never got around to it. It will stil be good right?
Honey doesn't seem to go bad- it does tend to crystalize after a bit, though. If your honey crystalizes, you can just either microwave it on low for about 30 seconds, until it's liquid again, or place the container in some warm/hot water.

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Has anyone tried JAOM/MAOM with buckwheat honey? Also, on a different note, I'm thinking of making a batch that's a bit more summery and so I want to use ginger instead of cinnamon, cloves, etc.

Any thoughts?
I'm not a buckwheat honey fan- but if you like it, why not try it? I'm sure there are others that have made mead with it, too. If you want to use ginger, that would be fine, I'm sure. Ginger is strong though, so maybe look over Charlie Papazians "Barkshack Ginger Mead" recipe, to see if your ingredients are in line for a nice mead.
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Old 12-21-2008, 03:02 AM   #46
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I made the recipe exactly as posted as my first mead. I let it go a little above the shoulder of a 4l jug. I topped up the water after a week to halfway up the neck, man did this thing take off. I got orange pithy foam going through my sbubble airlock. I have it in a 2 gallon stock pot incase it overflows! Im not to worried about it, was amazed at how that "woke it up". I probably shouldnt have as much water in there.

Edit, woke up this morning and the foaming has stopped, but still fermenting strong, to the closet it goes.
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Old 12-22-2008, 05:58 PM   #47
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So is clarity the sign of finishing on this mead? I ask because mine is getting clear and it's only be in the fermenter for a little over a month. My ambient temp has been around 69 degrees, so I don't think the temp is an issue.
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Old 12-30-2008, 05:04 PM   #48
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Is sterilizing necessary when making mead? It wasn't mention in the recipe, but is that because it is implied? Also, about how much honey is 3.5 lbs? I don't have a small scale.
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Old 12-30-2008, 07:37 PM   #49
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b.f.bunny - you should practice sanitization when cleaning out the container you are fermenting this in. If you need help with this, check out this link: http://www.homebrewtalk.com/f11/what...rs-used-43688/
for ways to sanitize. It really helped me out. Also, make sure you clean the orange really well as you will be putting the whole thing into the container for fermentation. I'm actually making mine right now, and I'm boiling the water used for dissolving the honey to make sure it is clean.
About the honey, if you go to the store (I went to WalMart) you will see the weight of honey written on the side of the containers. I used a container of 3lbs of honey and I think that should be enough for the recipe.
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Old 12-31-2008, 08:07 PM   #50
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I think I'm gonna make this in my Mr. Beer. How many gallons does that hold? do I need to double the amount of yeast if I make more than one gallon?
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