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So, I just racked and bottled a gallon with a slight variant: I used Caracara oranges, only putting in the orange sections in the primary and used orange blossom honey. I saved the zest and froze it until I needed it. When it clarified, I took out the orange sections, pressed them and added...

It didn't happen with my gallon of JAOM, but I recently started a 2-gallon run of strawberry melomel and the honey went straight to the bottom. Once the yeast starts settling downward, it'll find it.;)

Just bottled my first gallon I made last New Year's Eve.

Slightly OT, but my local farmers' market started selling "fresh squeezed" (they're running it through a high-tech juicer ;) ) juices, so I bought a few 4 oz bottles of blood orange juice. I was thinking of making a gallon of JAOM using this and completely omitting the whole oranges. Has...

Are you using the pith from the oranges? That could be a cause. Also, just throwing it out there: are you COMPLETELY sterilizing everything?

My first gallon of JAOM, I zested a navel orange, then peeled it and put the zest and orange sections into the mix. I just started bottling it at the one-year mark and the orange flavor is subtly making its presence known. Maybe put the zest into some cheesecloth and add it to the...

OK, that makes sense! No, it didn't smell like anything weird during the fermentation process. The last two pics were after I racked and filtered it. Come August, I'll make my first post-fermentation taste test.

Looks like what I used to make my methiglin! Have you opened it and tried to pour it? My batch was like extra-thick molasses.

I'm letting it rest in my basement right now. I won't open it or check until the end of the summer.

I ended up racking it into another 1-gallon container, cleaned out the gunk in the original carboy and sterilized it, then racked it back with an airlock (just in case). Sure enough, it started bubbling again but, fortunately, we had a severe cold snap that weekend, so I cold-crashed it in my...

I racked the methiglin last night. REALLY hot right now, with no real spice or vanilla tastes. The color is an awesome dark amber (apologies for not getting pics when it was still in he carboy). Quick question to anyone bothering to read this: This is the first time I've used Lalvin D47...

Did you, or can you, post your Rock-And-Rye recipe? Sounds like something I might try next.:mug:

I tend to have a lot of candied ginger for cooking/baking. I'm wondering if this would be just as good, or would the sugars in the ginger throw things off?

Here are the pics: The Methiglin is on the left. Pic 1 is right after I pitched the yeast Pic 3 was 12 hours later (overnight) Pic 2 was 24 hours after that Note the lack of enthusiasm on the part of the show mead,...

So, a few words about this: 1 - I had 2 lbs of raw honey leftover from making my JAOM back in January and mixed it with 5 lbs of newer raw "fall wildflower" honey. I split the two into 1 gallon of show mead and 1 gallon of methiglin. 2 - If I didn't trust the supplier and my tastebuds, I'd...

My experience, and temperature was probably a BIG factor, was the yeast didn't "crap out quickly." In fact, after 2 1/2 months, it was still actively bubbling along. I ended up finally racking it around the first week of April, in part because it had stopped bubbling and was mostly clear. I...

A few pics from my first batch before I store it in the basement for the summer. The first racking came out too cloudy because I forgot to filter it The second pic shows it after settling after a week on the kitchen counter The third shows the muck from when I racked it out of the original carboy.

Looks like mine when I first started it, Good luck.

I'm planning on adding 1/2 tsp when I pitch the yeast, then adjusting after I rack it.

I did some research and most people are quoting 1 tsp = 1" of vanilla bean or 1 tbsp = 1 whole bean.