Wow. OG of 1.142. Think I might've added too much for a half gal. 1.75lb.
Awesome.... Please post pics and how it tastes.
Thx for the confirmationdont worry, it will be ok
Just bottled my true JAOM. Bread yeast and all. This stuff is good before the two month mark!! The glass tinted bottle was full last night! Hahaha The pic of the gallon is in a tertiary carboy. You can see the bee sticker all the way through it and reading was easy also!!
Has anyone made this into a cyser with adding apple juice instead of water? I may experiment to see how it turns out, but I am assuming that I will need less honey. I was thinking along the lines of a spiced cider that uses orange and lemon citrus zest. Still debating on the idea. MAy reduce the orange needed if so, but don't want it too sweet.
I have made at least 6 variations of JAOM so far. Adding raspberries to the recipe seems to be my favorite. My blackberry version ejected the blackberries before it could infuse the flavor and became liquid honey. I added some cranberry juice to reduce the sweetness. Also have a batch of JAOM with cranberry juice I just made with some oranges from my backyard.
Trying to figure out my next batch.
In an amazing lack of foresight, it didn't occur to me to ask: How do you get the orange wedges out when you are done?Wash orange well to remove any pesticides and slice in eights --add orange (you can push em through opening big boy (emphasis mine) -- ...)
In an amazing lack of foresight, it didn't occur to me to ask: How do you get the orange wedges out when you are done?
You can't, can you? You just toss the gallon carboy into the recycling with the rotting orange wedges still inside, don't you?
I suppose it's my fault for simply not thinking about what, in hindsight, should have been an obvious question.
Except I worked *hard* for that one gallon carboy! It took me *months* to drink that god-awful Carlo Rossi and ...
Is it ok if I replicate this exact recipe (1 gal) in a 5 gal carboy?
You can scale up everything with a few exceptions. The flavor of clove can be a bit strong if you put 5 of them. The cinnamon can also be strong but should scale up as well.
For the yeast, I've heard both ways. You can add the same volume as you would for 1 gallon or you can scale that up to 5 as well. I've done both and had no trouble with either.
I think he was asking about doing a one gallon batch in the five gallon carboy. Seems like too much head space to me but I've been wrong before
it's okay for him to do primary in the 5 gallon, but after a week he'd better switch to a one gallon container or you're right he'll have too much head space and oxygen exposure.
Shouldn't the headspace be filled up with CO2 by then? Also, what would be the problem either way, oxidation?
I think he was asking about doing a one gallon batch in the five gallon carboy. Seems like too much head space to me but I've been wrong before
If the headspace is filled with CO2, even 4 gal of it, why would it matter? It's oxygen that's the problem, and since you're not supposed to touch JAOM until you bottle, there should be naught but CO2 in the headspace until it's time to bottle.yes to a point it'll be filled with co2 but alot of that escapes through your airlock and a 5 gallon bucket or bottle leaves alot of surface area for the wine. and your right the problem with that is oxidation or infection and if left long enough, expensive vinegar.
If the headspace is filled with CO2, even 4 gal of it, why would it matter? It's oxygen that's the problem, and since you're not supposed to touch JAOM until you bottle, there should be naught but CO2 in the headspace until it's time to bottle.
If the headspace is filled with CO2, even 4 gal of it, why would it matter? It's oxygen that's the problem, and since you're not supposed to touch JAOM until you bottle, there should be naught but CO2 in the headspace until it's time to bottle.
You're assuming that 1 gallon of JAOM will produce enough CO2 to fill 4 gallons volume of headspace with CO2, to displace the O2 completely. No idea if that's plausible or not. That seems like a lot CO2 to me from only 1 gallon of fermentation.
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