This is my first time making JAOM.
It is really hard to leave it alone !!
But I followed the original recipe.
The only thing I didn't do, was squeeze the orange.
I was listening to Got Mead Podcasts, and that was one thing they said they would do the next time they made it.
Oh well, It will just have to be.
The Blood Orange was a one gallon batch.
3# Clover Honey
5 pounds 3 ounces Blood Orange segments.
Frozen, thawed and pulverized in the food processor.
1 small cinnamon stick, 1 large clove, 1/2 a whole nutmeg, cracked into smaller pieces,
and 3 whole allspice, also cracked.
D47 was the yeast, SNA protocol followed.
The S.G. was 1.090 (22.2 Brix)
Last Tuesday it was down to 1.062.
Yesterday is was down to 1.004.
Just degassing from here on.
Probably give it another week, then rack it off the fruit pulp.
Coffee Mead
2 gallon batch
5# Nate's honey from Argentina & Uruguay.
Pasteur Red for the Yeast. SNA protocols followed.
The coffee was cold steeped. This was on the tips from Sergio Melovino
I went 1 pound coffee grounds per gallon of water.
Each coffee bean was just cracked into 8 to 10 pieces, then mixed with room temp water and mixed several times over the next day.
I used three different Starbuck's coffees.
I used about 11 ounces of each of the following coffees ......
Verona, Sumatra and French Roast.
My wife and I really like the dark coffees.
My S.G was 1.090
It has progressively dropped gravity every other day.
1.072, to 1.058, to 1.044, down to 1.034 this morning.
Tomorrow it will be past the 2/3 sugar break, so just degassing from here on out.
The coffee aroma is Fantastic !!
I don't think I will need to add any more beans as it rests for a month or so.
It is really hard to leave it alone !!
But I followed the original recipe.
The only thing I didn't do, was squeeze the orange.
I was listening to Got Mead Podcasts, and that was one thing they said they would do the next time they made it.
Oh well, It will just have to be.
The Blood Orange was a one gallon batch.
3# Clover Honey
5 pounds 3 ounces Blood Orange segments.
Frozen, thawed and pulverized in the food processor.
1 small cinnamon stick, 1 large clove, 1/2 a whole nutmeg, cracked into smaller pieces,
and 3 whole allspice, also cracked.
D47 was the yeast, SNA protocol followed.
The S.G. was 1.090 (22.2 Brix)
Last Tuesday it was down to 1.062.
Yesterday is was down to 1.004.
Just degassing from here on.
Probably give it another week, then rack it off the fruit pulp.
Coffee Mead
2 gallon batch
5# Nate's honey from Argentina & Uruguay.
Pasteur Red for the Yeast. SNA protocols followed.
The coffee was cold steeped. This was on the tips from Sergio Melovino
I went 1 pound coffee grounds per gallon of water.
Each coffee bean was just cracked into 8 to 10 pieces, then mixed with room temp water and mixed several times over the next day.
I used three different Starbuck's coffees.
I used about 11 ounces of each of the following coffees ......
Verona, Sumatra and French Roast.
My wife and I really like the dark coffees.
My S.G was 1.090
It has progressively dropped gravity every other day.
1.072, to 1.058, to 1.044, down to 1.034 this morning.
Tomorrow it will be past the 2/3 sugar break, so just degassing from here on out.
The coffee aroma is Fantastic !!
I don't think I will need to add any more beans as it rests for a month or so.
. If I have anything less than a gallon, I bought these lids that go on wide mouth Mason jars & they work great. I use these on half gallon & quart size Mason jars. They also sell these lids for regular lid size Mason jars as well.
