Racked it yesterday -
Started with a 1-1/2 gallon Big Mouth, took the oranges and spices out after 2 months and let it clear -
It racked to a full gallon and enough for "sampling"
This was a big failure. It finished at 1.025 and 13% ABV and it's WAY too sweet without the pith bitterness. My brother likes sweet stuff and he says it'd be good chilled. Otherwise it tastes like a JAOM should and the honey and orange are up front.
I'm gonna make another batch starting at 1.100 and use a wine yeast that I know will go dry, then mix the two. So to all JAOM makers, take Joe's advice and follow the recipe EXACTLY.
