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Old 01-11-2012, 09:11 PM   #611
SCOdoubleT
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Mar 2011
West Hartford, CT
Posts: 19

I made this a while back and it tastes incredible! Wasn't sure how it would come out, so I did an experimental 1 gallon size. Definitely going to make more!



 
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Old 01-11-2012, 09:52 PM   #612
Tnoodle
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Mar 2011
Tulsa, Oklahoma
Posts: 306
Liked 22 Times on 17 Posts


Quote:
Originally Posted by thumbs
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?
Only the active dry yeast. The highly active yeast will produce off flavors.


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Old 01-16-2012, 02:47 AM   #613
Chap
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Apr 2010
Kailua, Hawaii
Posts: 396
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My attempt at JOAM. The 1 Gal glass jug on the right was started 6/11, crystal clear but so sweet it's almost not drinakble. Don't know if I should add some water or save it and use it to blend with the other 2 batches.

Made 30 minutes ago:
Center batch is a 1.5 gal blueberry, raisins, cinnamon and vanilla Ancient Mead using S-05.

Left side batch is also 1.5 gal pretty close to original recipe but w/o cloves, added AllSpice. Also used S-05.

Bottom pic just to show the clarity... picture doesn't do it justice
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Old 01-19-2012, 02:02 PM   #614
Bowow0708
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Dec 2011
Manila, Philippines
Posts: 57

hmmm since we have JOAM and MOAM. why cant we also have PMP? or Poor Man's Pyment its basically the same as JOAM but don't add oranges, but use a ton of raisins cut up or made in the food processor, boil, cool, add honey and ferment!

 
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Old 01-21-2012, 01:14 PM   #615
Big-J2000
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May 2011
Plantation, FL
Posts: 25
Liked 1 Times on 1 Posts


Here's my version of JAOM. Left it to cool overnight and it got down to 65*. According to the recipe, temp range is 70* - 80*. I have it on my counter warming up. Should I wait or go ahead and pitch? Is that too cool for bread yeast? I'm using Red Star yeast (no Flieshman's on hand).

*EDIT* Ended up pitching anyway. After a day it's fermenting away nicely!
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Old 01-27-2012, 05:09 PM   #616
harlond
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Jan 2012
richmond, va
Posts: 29
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Made this last night. Had clementines and a pomegranate, so that's what I used. Used 3 clementines and the juice of the pomegranate. Clementine doesn't zest nearly as well as an orange. And my cinnamon stick was kinda long, probably should have used half of it. I think I'm under-zested and over-cinnamoned. Guess I'll know in 6 months. Anyway, a fun project, thanks, Yooper.
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Old 01-31-2012, 12:33 AM   #617
bellinmi88
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Apr 2011
Albany, NY
Posts: 275
Liked 28 Times on 11 Posts


So I made this exactly 33 days ago and it has been clear for about 6 days. I noticed when I shine a light behind the carboy I see very fine bubbles rising up from the yeast cake.

The airlock shows no activity over 5 minutes but I noticed that overnight it is expelling some gas.

Should I let this go longer or is this done?

Is there any benefit to cold crashing it at all?



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Old 01-31-2012, 02:09 AM   #618
Tnoodle
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Mar 2011
Tulsa, Oklahoma
Posts: 306
Liked 22 Times on 17 Posts


Quote:
Originally Posted by bellinmi88
So I made this exactly 33 days ago and it has been clear for about 6 days. I noticed when I shine a light behind the carboy I see very fine bubbles rising up from the yeast cake.

The airlock shows no activity over 5 minutes but I noticed that overnight it is expelling some gas.

Should I let this go longer or is this done?

Is there any benefit to cold crashing it at all?

<img src="http://www.homebrewtalk.com/attachment.php?attachmentid=45703"/>
Let it ride, it won't hurt anything to let it sit and do its thing. There are magical things that happen to this brew as it ages, I'm pretty sure the directions say to not touch it until the 2 month mark. My last batch made it 8 months, sadly it is gone but I have a 5 gallon batch that is at day 40 with no signs of clearing.
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Old 01-31-2012, 02:41 AM   #619
kevokie
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Nov 2007
Bristow, OK
Posts: 472
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I've noticed with the batch I have made that it is very sweet, almost sickly sweet. Does that ever subside?

 
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Old 01-31-2012, 03:58 AM   #620
Tnoodle
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Mar 2011
Tulsa, Oklahoma
Posts: 306
Liked 22 Times on 17 Posts


Quote:
Originally Posted by kevokie
I've noticed with the batch I have made that it is very sweet, almost sickly sweet. Does that ever subside?
Not really. I entered mine in a completion and all 3 judges wrote the same thing in my remarks. They also said to add some acid to balance the sweetness.


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