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Old 09-15-2012, 12:49 AM   #941
mike280Z
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Aug 2012
norfolk, Virginia
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Quick question, how many have tried stormthecastle.coms 1gal version of this? I've had mine going for about a month now, ballon and plastic jug and all. How long did you let it sit before drinking? And when should it palatable?

 
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Old 09-15-2012, 06:01 PM   #942
bottlebomber
 
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May as well get in on this madness. The only changes I made were, I used Red Star wine yeast, and added a vanilla bean. Started fermenting in around 2 hours. OG - 1.108
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Old 09-15-2012, 07:02 PM   #943
A50SNAKE
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Dec 2011
Delhi, ON
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Hi all, I've started up my 2nd and 3rd batch of this, but I'm curious, how is everyone testing their OG, when there is orange slices/chunks and all in such a small mouthed carboy like a 1G? perhaps I'm just not being creative enough, LOL...thanks for any tips and tricks...p.s. I love me some JAOM...

 
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Old 09-15-2012, 07:11 PM   #944
CreamyGoodness
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Quote:
Originally Posted by mike280Z View Post
Quick question, how many have tried stormthecastle.coms 1gal version of this? I've had mine going for about a month now, ballon and plastic jug and all. How long did you let it sit before drinking? And when should it palatable?
The first mead I ever made was with Will from stormthecastle's instruction. Will is a gent in every respect, and you can trust his recipe.

The answer I have isnt one you are going to love. You will know that the mead is ready visually, when it clears and the fruit falls. The only way to know when it is palatable is to taste it, (un)fortunately. There will be a few tastes you might not like much... let it wait a while longer... and try it again. There are too many variables to give a hard and fast answer.
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 09-15-2012, 10:17 PM   #945
mike280Z
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Aug 2012
norfolk, Virginia
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I appreciate the answer. I made 3 gallons on a whim experimenting with the recipe. One is by the books, the second was with quick rise yeast. An the second I attempted to rack off the fruit an yeast but ended transferring a large amount of yeast with it. I will say that the one I racked off after a couple weeks did not inspire a tasting on smell and looks alone.

 
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Old 09-16-2012, 01:38 AM   #946
Chuckabrewski
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Aug 2011
Oklahoma city, Ok
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Made this object 4/17/2012 and it still tastes extremely hot (as in alcohol burn)
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Old 09-16-2012, 01:56 AM   #947
BigKahuna
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I have some I made in 2008, I still am not happy with it! Hoping for 2015!
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Old 09-16-2012, 03:01 AM   #948
mike280Z
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Aug 2012
norfolk, Virginia
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So opening and tasting won't cause it to spoil?

 
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Old 09-16-2012, 06:06 PM   #949
Davincy
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Jul 2010
Montreal, Quebec
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Quote:
Originally Posted by A50SNAKE View Post
Hi all, I've started up my 2nd and 3rd batch of this, but I'm curious, how is everyone testing their OG, when there is orange slices/chunks and all in such a small mouthed carboy like a 1G? perhaps I'm just not being creative enough, LOL...thanks for any tips and tricks...p.s. I love me some JAOM...
I don't test my OG as I know how much honey there is in a specific amount of water. So I just use the theoric OG for reference but I do measure FG once the fruits fall to the bottom.

Also, 1G, once ready ... is gone way too fast ... 10G is the answer.

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Old 09-17-2012, 02:27 AM   #950
A50SNAKE
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Dec 2011
Delhi, ON
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Quote:
Originally Posted by Davincy View Post
I don't test my OG as I know how much honey there is in a specific amount of water. So I just use the theoric OG for reference but I do measure FG once the fruits fall to the bottom.

Also, 1G, once ready ... is gone way too fast ... 10G is the answer.
ok perfect thanks, I was just wondering if I was missing some nifty little trick, LOL...

 
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