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Old 03-27-2008, 11:00 PM   #11
Big "A"
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Nov 2006
Marietta, Georgia
Posts: 138

Quote:
Originally Posted by malkore
any place like Linens and Things, Bed Bath and Beyond...Pier 1...etc...will have a few zesters in their kitchen utensil isle. its like a REALLY sharp, very fine cheese grater looking thing, usually pretty narrow. careful using it, you can zest your fingerprints right off!

as far as updates, I'll be racking it this weekend, heck maybe tonite when i bottle my apfelwein.

i tend to make mead, and forget it...otherwise i lose my patience...which mead NEEDS
Awesome give us an update. I will be checking mine on Tuesday as that is week three. I guess I should be going to secondary then right?
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Old 03-28-2008, 03:32 AM   #12
malkore
 
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Jun 2007
Nebraska
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Going to secondary just depends. It might be ready in 3 weeks...might take 5. Trust the hydrometer, and your tongue. If its way too sweet, its still got sugar to ferment, and racking will just stall or halt fermentation, especially if you're past 50%. that much alcohol, and removing that much healthy yeast....not good.

bottling the apfelwein took longer than I planned (had to clean and delabel some bottles). I'll probably mess with MAOM on Saturday.
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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
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Old 03-28-2008, 09:31 PM   #13
dqeuvtcxotaa
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Quote:
Originally Posted by malkore
Going to secondary just depends. It might be ready in 3 weeks...might take 5. Trust the hydrometer, and your tongue. If its way too sweet, its still got sugar to ferment, and racking will just stall or halt fermentation, especially if you're past 50%. that much alcohol, and removing that much healthy yeast....not good.

bottling the apfelwein took longer than I planned (had to clean and delabel some bottles). I'll probably mess with MAOM on Saturday.
please update... i like JAOM, but i dislike having to use bread yeast.

 
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Old 04-04-2008, 03:54 AM   #14
dqeuvtcxotaa
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Quote:
Originally Posted by malkore
Going to secondary just depends. It might be ready in 3 weeks...might take 5. Trust the hydrometer, and your tongue. If its way too sweet, its still got sugar to ferment, and racking will just stall or halt fermentation, especially if you're past 50%. that much alcohol, and removing that much healthy yeast....not good.

bottling the apfelwein took longer than I planned (had to clean and delabel some bottles). I'll probably mess with MAOM on Saturday.
????
???????????????

 
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Old 04-09-2008, 10:19 PM   #15
malkore
 
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Jun 2007
Nebraska
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Its bottled now. FG was 1.005
crystal clear.

already drinkable, but past experience with all meads tells me it'll improve with some aging.
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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
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Old 04-10-2008, 12:12 PM   #16
dqeuvtcxotaa
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how does the taste compare to standard JAOMs?

 
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Old 04-14-2008, 05:07 PM   #17
Chaos_Being
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Dec 2007
Eldersburg, MD
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Sounds like a nice "quick" mead for a first try at mead...I may have to make a batch of this too I've had mead on my list since I started homebrewing!
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Bottled: Hrothgar Hefe, OktoberFast Ale, Irish Stout, Dopplebock, Schwarzbier
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Old 04-17-2008, 05:08 PM   #18
dbBrewMonster
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Mar 2008
California
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Hi Malkore,

I've been threatening to make a mead for a couple years, and when I found this forum just about the first thing I did was search for mead recipes. Found yours and this Saturday I am going to make it. Made a change or two for 3 gallons instead of 2 and for local available ingredients being different, but we'll see how it goes. Going to make a coffee stout at the same time just in case I need something to cry into if I screw up the mead. haha.

Anyway, thanks for the recipe.

 
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Old 05-08-2008, 06:58 PM   #19
malkore
 
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Jun 2007
Nebraska
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Quote:
Originally Posted by dqeuvtcxotaa View Post
how does the taste compare to standard JAOMs?
Never made JAOM, but I've used bread yeast before, and it does NOT produce a superior mead.

JAOM is meant to be an easy recipe, with easy to acquire ingredients. EVERYONE has a grocery store with bread yeast. Many do NOT have a store that stocks wine or mead yeast (or any brewing yeast for that matter).

Hell the state of Nebraska only has 2 or 3 brew stores, all on the eastern region.
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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
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Old 05-29-2008, 07:53 PM   #20
Aleforge
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May 2007
Wentzville, Missouri
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It sounds great, going to make this up next week!


 
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