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Old 12-29-2012, 10:52 PM   #221
rtbx15
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Feb 2012
Aptos, CA
Posts: 5

Racking my 2nd gallon of JQGM today. My wife loves it! Thanks Joe.
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Kilgore Trout once wrote a short story which was a dialogue between two yeast cells. They were discussing the possible purposes of life as they ate sugar and suffocated in their own excrement. Because of their limited intelligence, they never came close to guessing they were making champage. Kurt Vonnegut

 
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Old 01-05-2013, 06:51 AM   #222
DaveVanO
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Dec 2012
New Baltimore, Michigan
Posts: 93
Liked 2 Times on 2 Posts


Anyone want to clarify the steps to get this going before 1st fermentation and then to secondary. when to add what. Thanks, would be much appreciated. Looking to make this after my JAOM. Also a great recipe that some may want to see

(Could even PM me the steps. I know it sounds funny, but I am new to meadmaking and this recipe along with JAOM was given to me as some easy good recipes to follow)

EDIT: Without thinking I posted this. But could still use simple directions. Just mix water+Honey+Welch's into the carboy. Then sprinkle yeast. Recommend to make a starter? And then backsweeten with the 6oz amounts and campden etc to stop the fermentation and backsweeten? Thanks

 
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Old 01-05-2013, 09:44 AM   #223
GunnyB
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Sep 2012
Posts: 231
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Quote:
Originally Posted by DaveVanO
Anyone want to clarify the steps to get this going before 1st fermentation and then to secondary. when to add what. Thanks, would be much appreciated. Looking to make this after my JAOM. Also a great recipe that some may want to see

(Could even PM me the steps. I know it sounds funny, but I am new to meadmaking and this recipe along with JAOM was given to me as some easy good recipes to follow)

EDIT: Without thinking I posted this. But could still use simple directions. Just mix water+Honey+Welch's into the carboy. Then sprinkle yeast. Recommend to make a starter? And then backsweeten with the 6oz amounts and campden etc to stop the fermentation and backsweeten? Thanks
Yes to everything but no starter needed

 
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Old 01-11-2013, 01:09 AM   #224
Reddeyed
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Dec 2012
Posts: 1

Did 2 - 1 gallon batches of JQGM. They have been rack into a secondary with the sulfite and the tablet for about ten days now. However, I have hot noticed any clearing. The recipe stated it would clear fast. Any thoughts?

 
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Old 01-11-2013, 02:23 PM   #225
Jeebas
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Mar 2010
Pittsburgh, Pennsylvania
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I never did wait on the clearing aspect of JQGM - if you want it to clear faster - maybe store it at low temps (34- 40) or use gelatin is what I have read.

 
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Old 01-11-2013, 09:35 PM   #226
city
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Apr 2012
huron, ohio
Posts: 69
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Here's my grape one. Just over a month in

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Old 01-12-2013, 10:17 PM   #227
jgilmour
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Jun 2011
franklin, ma
Posts: 51

Just wanted to update on my mead that was bottled 11/11/11. I had some friends crack open a bottle of it today, and they are all messaging me saying how great it is. I only have 2 bottles left that I kept for myself! :P

 
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Old 01-12-2013, 10:20 PM   #228
AZ_IPA
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Jun 2008
The Cold Part of AZ
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Quote:
Originally Posted by jgilmour View Post
Just wanted to update on my mead that was bottled 11/11/11. I had some friends crack open a bottle of it today, and they are all messaging me saying how great it is. I only have 2 bottles left that I kept for myself! :P
Make moar!!!!

It's pretty good young, but after a year or two of aging, it is really nice!!

 
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Old 01-14-2013, 01:59 PM   #229
HopHeaven
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Jun 2012
Newark, NJ
Posts: 183
Liked 11 Times on 9 Posts


What is this nasty stuff?!? Some quick background: I made a 1 gallon batch of this exactly according to the recipe. After I racked it into another gallon jug to back sweeten, I added 1 gallon of Trader Joes Blackberry Crush right to the yeast slurry and added the honey. This nasty stuff formed within two days. I was hopping it would sink but after 2 months, it hasn't. I decided yesterday to rack off the mead that was under this. It was crystal clear and tasted fine(but real hot). I'm going to bottle this and age it to see how it comes out but is this some sort of infection? This is only my 3rd mead and my first time adding juice on top of a yeast slurry. Thanks guys!!
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Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider

 
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Old 01-15-2013, 03:53 AM   #230
kevokie
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Nov 2007
Bristow, OK
Posts: 473
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That's not a mother is it? I dunno. It didn't taste vinegary?

 
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