Recent content by Tonttu

Temp is a big part of it. I've had great success after 9 weeks, and once it took 4 months. But that was fermented over winter and I'm really stingy with the heat. Seems like its best when all the oranges an such hit the bottom of the jug and get a good coating over them.

Zucchini ginger; that sounds interesting! Maybe I should use my leftover dried elderberries for another batch of JAOM! I can't wait to see how the rose hips taste. I would try it. The batch of Black Fang is partially Joe's recipe. With some changes to make it match what me and the wife tried...

I've followed this website for many years. And Joe's Ancient is one of my favorite recipes so far. First post, so here's two more Joe's, one double the ingredients (as a test), my own take on what might make a Black Fang mead, and some jugs of zucchini ginger hanging out in the background...