I'm sipping my latest batch, right now.
Man, this stuff is great. I used rapid rise yeast this time, because it was the only bread yeast available to me, and it still worked like a charm!
Next time I go to the store, I'm getting the parts to make another batch. Now that I know I can use widely-available rapid rise, yeast, I don't even have to go to a fancy farmer's market.
MacrosNZ said:Here's a picture of my JOAM after two months.
It doesn't seem as clear as the other photos I've seen. I followed the recipe to the T.
Here's a picture of my JOAM after two months.
It doesn't seem as clear as the other photos I've seen. I followed the recipe to the T.
I still can't stop checking on it everyday tho LMAO
Could one use grapes instead, and if not, what do raisins provide that grapes don't?
I made this about a month ago but I never topped up with any water is it too late to do it now?
And those of you who have waited to try this up to 6 months did you leave it on the yeast cake that whole time or rack into bottles or a secondary?
They were sitting on a dark place with the airlocks and were never racked
Assuming you don't have a wine corker, is the best method for bottling this just like you would beer, minus the priming sugar? So siphon the mead to a bucket and bottle using a bottling wand?
Currants are berries, whereas raisins are grapes.
1. Cloves are given as a 1 per gallon standard in this recipe. I believe this issue was briefly touched on a while back - some people do 3 or 4 to play it safe, but I've never heard reports from a 5 in a 5 gallon batch.
2. Raisins vs. currants? I believe currants are a raisin variant, I forsee no problems. But why not just get more raisins if you're going to make a 5-gallon leap?
3. The no-racking policy is to maintain the 'Ancient' aspect - and keep people from expecting a 'fine mead' from this. Personally I do rack to secondary, let it sit for a while - and also do clearing racks after that before I bottle. Everyone can appreciate a clear mead.
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