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Old thread but I'm curious. OP, did you try the mead? How was it?

I did a search and I couldn't find the answer. Does anyone know what the ABV for JAOM ends up being? I forgot to do a gravity reading at the beginning.

I'm using Nottingham.

So, I went to the local shop during lunch today and for some equipment. I started a batch this evening and I'm hoping for the best. My only concern is the temperature. The air temp in my house ranges between 70 and 75 degrees or so; I do not have the option of having a separate cool(er) room...

Is there any reason why I can't add some cinnamon sticks along with the apple juice instead of adding powder with the syrup? It seems to me that would prevent the cinnamon from separating but would still impart cinnamon flavor.

A few months ago I went to several grocery stores looking for 1-gallon apple juice bottles and not a single one had any. They had half gallon, the big-but-not-quite-one-gallon wine jugs, etc, but no 1-gallon. It was frustrating. June

Turns out that what I have IS labeled dextrose. I have been doing small batch brewing, one gallon at a time, so I have to get the equipment for 5 gallons but I can't wait to try this!

So, dextrose and glucose are interchangeable in this recipe? It'd be great if it was as I have a big bucket of glucose powder that I purchased for gelato.

I plan on using 1-liter Grolsch type flip-top bottles to bottle my first batch.

Thanks for the suggestions! I've moved it to the counter in the butler's pantry, where it's out of they way and in a good position for racking later on. I'll wait for the fruit to drop.

No, the fruit has not dropped even though the liquid is clear.

I started a batch of JOAM on June 19th and a few days ago I noticed that it was clear, I could see right through it. It's dark because I used a dark honey, but it's clear nonetheless. I just re-read the instructions and it says that it will take two months, maybe a few days more; then it says...

After a failure earlier this year, I decided to give mead another try so I whipped up a batch of JAOM yesterday. Unfortunately, I only had just under 3lbs of honey so I had to scale down accordingly. We'll see how it turns out.

Thanks!

I made a small (one gallon) bath of mead that I am ready to bottle. This was an experiment and I don't actually have a corking machine, or glass wine bottles, and I was wondering if I could use beer bottles like this to bottle it. I am not planning on keeping the mead for the long term, if...

No, most recipes in this book (written in 1669) do call for various types of yeast. I made a small batch, half with added yeast, half without. Let's see how it goes.

Thank you both! I am in South Florida. I have three pounds of wildflower honey from a local farmer who keeps bees and sells honey, as well as pollen, to her CSA customers. It is my intention to start with a 1 gallon batch for that same reason, if it goes awry then it's not too much wasted.

So, I got it in my head that I would make a small batch of mead. I have never made mead before but I have seen the process and enjoy the product. I do food history and part of the enjoyment for me is to make things in as close to period ways as I can and for mead, this means using no fancy...