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Old 01-06-2012, 07:35 AM   #601
kevokie
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Nov 2007
Bristow, OK
Posts: 473
Liked 15 Times on 11 Posts


This is way easy to make. To make 5 gallons, should be able to multiply most everything x5 to get what ya need with a couple exceptions. One, use the same amount of yeast from what I've read, do not up the amount. Two, don't up the whole cloves much, they are way powerful. I'm not sure about the cinnamon sticks, but I like cinnamon myself, so would probably up it as well. Good luck with this.

Oh the nutmeg and allspice, if you add those, remember that a little goes a long way with those spices.

 
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Old 01-06-2012, 10:49 AM   #602
sielm
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Feb 2011
Barcelona, Spain
Posts: 45
Liked 2 Times on 2 Posts


Simple? Sure, it's easy as pie.

For 5 gallons, multiply everything x5 except for cloves and yeast. Use the same amount or at most x2 cloves, and the same amount of yeast would be enough.

Good luck

 
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Old 01-06-2012, 01:47 PM   #603
KDee
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Dec 2011
Fort Worth, Texas
Posts: 4

I started my first brewing/fermenting tuesday with 5 day sweet country cider and yesterday started a JAOM, following the directions to the letter. I hope it all works out!

 
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Old 01-07-2012, 02:30 PM   #604
kevokie
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Nov 2007
Bristow, OK
Posts: 473
Liked 15 Times on 11 Posts


Has anyone used Blood oranges for this? I just found some at the store last night and bought two and made this mead. I think it will have a nice red hue to it when it's done, or I hope so.

 
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Old 01-08-2012, 05:53 AM   #605
thumbs
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Jan 2012
Posts: 3

So why would I x5 the yeast as well? I mean if I'm making a larger batch wouldn't it need more yeast as well or would be adding more yeast ruin the taste of the mead? Sorry I just don't understand why more yeast would be a bad thing since I'm making a larger batch. Now since I'm making a larger batch will it cause the fermentation and aging time to be extended or will the times still remain the same. Thank you all for your advice though I will use it wisely and let yell know how my first batch turn out. I will also post pictures of the way things go and also turn out in the end.

 
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Old 01-08-2012, 12:24 PM   #606
sielm
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Feb 2011
Barcelona, Spain
Posts: 45
Liked 2 Times on 2 Posts


Yeast is able to replicate and expand all over the must so it is not necessary to add more. You might get a quicker start from a bigger amount of yeast, but I have used always the same amount (1 little bag) for different capacities (1, 2, 3 gallons) and it works OK.

 
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Old 01-08-2012, 01:53 PM   #607
Daver77
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Feb 2011
Teaneck, NJ
Posts: 575
Liked 16 Times on 12 Posts


I'm going to make it sounds great!

I'm assuming all the same sanitary practices apply when making mead?

 
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Old 01-08-2012, 03:28 PM   #608
Tnoodle
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Mar 2011
Tulsa, Oklahoma
Posts: 306
Liked 22 Times on 17 Posts


Quote:
Originally Posted by Daver77
I'm going to make it sounds great!

I'm assuming all the same sanitary practices apply when making mead?
Yes
__________________
VICTORY IS RESERVED FOR THOSE WHO ARE WILLING TO PAY THE PRICE

 
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Old 01-09-2012, 12:40 PM   #609
DeadNutsBrewing
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Dec 2010
Franklinton, NC
Posts: 34
Liked 5 Times on 4 Posts


I used blood oranges thinking the same but it turned out clear as day. Still delicious though

 
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Old 01-11-2012, 08:36 PM   #610
thumbs
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Jan 2012
Posts: 3

Does it matter what kind of bread yeast, I mean does it need to be active dry yeast or the rapid rise highly active yeast for this recipe?

 
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