If you follow the recipe and use baker’s yeast it will be sweet when fermentation stops. At least that was my experience.Does anyone back-sweeten this recipe? If so, how much and with what?
Does anyone back-sweeten this recipe? If so, how much and with what?
No harm done, the instructions are written to tell people they don’t need to. Once fermentation starts, you can stir or swirl the batch to degas it and help the yeast along, but not necessarily.I shook mine. Im terrible at reading and skim read everything... Helpp
Anything that would not leave way too much sugar will dissolve. If I am making a batch of any mead I weigh the honey for the desired SG and add to my pot. I then add warm water to the desired gal amount and start stirring. Once the honey is off the bottom I may add heat to help it dissolve but never let it get very hot.I was thinking of trying this for my first attempt at Mead. Would someone beable to quantify how much water is needed to dissolve the honey?
Anything that would not leave way too much sugar will dissolve. If I am making a batch of any mead I weigh the honey for the desired SG and add to my pot. I then add warm water to the desired gal amount and start stirring. Once the honey is off the bottom I may add heat to help it dissolve but never let it get very hot.
It is possible to dissolve a 50/50 by volume mix of honey and water but the SG would be so high the result would be sickly sweat.
When I make 5 gallons of mead I use 15 pounds of honey, I use EC 1118 yeast and ferment it out dry, after fermentation is complete I add potassium metasuphite to kill off the yeast and then back sweeten.So I am assuming you would suggest a less then 50/50 ratio? Since the recipe only says some warm water? If I am planning to use exatly 3.5 pounds of honey what would you suggest in terms of water?
I was thinking of trying this for my first attempt at Mead. Would someone beable to quantify how much water is needed to dissolve the honey?
rlmiller10 , you say that you weigh the honey for the desired SG..Anything that would not leave way too much sugar will dissolve. If I am making a batch of any mead I weigh the honey for the desired SG and add to my pot. I then add warm water to the desired gal amount and start stirring. Once the honey is off the bottom I may add heat to help it dissolve but never let it get very hot.
It is possible to dissolve a 50/50 by volume mix of honey and water but the SG would be so high the result would be sickly sweat.
I would freeze, thaw, then crush. Add some pectic enzyme and let sit a day or two, then add.Did you crush the blueberries prior to adding them or just add them whole?
for the future let it sit till it's clear. Then bottle.So after two months it was a bit cloudy, but bottled anyways. Any suggestions for the future? I added carbonation tablets to it so we will see if it carbs.
Sorry for the delay in answering. We have been moving so getting to HBT has been lagging.rlmiller10 , you say that you weigh the honey for the desired SG..
can you or anyone please explain how to go about this..
Is there a formula I can use?
Thank you
Thank you,this helps alotSorry for the delay in answering. We have been moving so getting to HBT has been lagging.
Anyhow, I use 33 points per lb. Might be a little more, might be a little less but it is a good approximation. Then the formula lb = (desired volume X desired SG in points)/33 Example for a 5 gal batch with a target SG of 1.090
# = (5 X 90)/33 = 13.6 lb
Yes, if it's fully clear. Be very gentle when transferring because the yeast sediment is easily disturbed.1) after the 2 month mark do i move it into some glass bottles?
No.2) when i move the mead into the bottle do i put some of the ingredients into the bottle as well?
Not "dangerous", but there's no reason to save anything used in the mead. Use fresh ingredients each time.3) would it be dangerous if i kept the ingredients from this brew for future brews?
I would add some K meta to be sure the yeast is dead, then I would rack it a few times. I know the recipie says don't, but desperate times call for desperate measures. This has happened to me too. Not with this particular recipie but another fresh fruit wine recipie.This one has me baffled. I have made one or two batches of this every year for 8 or 9 years. Always acted like it should. This batch will not clear. It is 6 months old. I took a sample and the bread yeast was a monster. Final gravity 1.010, giving an 11% ABV. I even tried cold crashing and sparkaloid to no avail. Going to go ahead and bottle and see if it develops sludge in the bottle in a year or two.
I’d give it more time, as in bulk aging. Then it will be clear for bottling if that’s what you want.This one has me baffled. I have made one or two batches of this every year for 8 or 9 years. Always acted like it should. This batch will not clear. It is 6 months old. I took a sample and the bread yeast was a monster. Final gravity 1.010, giving an 11% ABV. I even tried cold crashing and sparkaloid to no avail. Going to go ahead and bottle and see if it develops sludge in the bottle in a year or two.
Since you are not worried about head I would not worry about sunflower oil on the raisins, but I have no idea why they put sunflower oil on raisins.Hi all! I thought I might try making this as my first ever brew. I have three questions:
1. I just noticed that the raisins I get in my grocery stores list 'sunflower oil' under the ingredients. Are these still suitable? And preferably they should be 'unsulphited'?
2. Can I use any other 'normal' bread yeast? Specifically, Dr. Oetker's or Haas? They don't have to be proofed for baking, thus they're instant yeasts, vs Fleischman's active dry yeast? - which isn't available here in Austria. As another alternative, we have fresh yeast in most grocery stores.
3. My room temperature is now 18-19 C (65-67F), and will sink to a stable 15C (60F) by mid December. Joe's instructions do say that the brew likes 21-26C temperatures. How high is the possibility that this recipe won't work at my temperatures? Or might it just ferment reaaaally slow (I can wait, if success is more or less guaranteed)? Should I just give up on this and try another recipe that uses ale yeast instead (JAO BOMM)?
Since you are not worried about head I would not worry about sunflower oil on the raisins, but I have no idea why they put sunflower oil on raisins.
I don't know those brands of yeast but they should work. Yeast wants to eat sugars. All bread yeast is from the same family.
I suspect you will get a slow fermentation and perhaps an early end with with 15C. Just think how bread would do at those temps. But if the first couple of weeks are 19 or so you should be OK. My last batch was in a 68f degree room and it did fine.
Assembled my first batch last night. Two actually. Followed Yoop's recipe.
Has anyone had luck making three or five gal batches?
I followed Yoop's recipe and I was wondering what type of ingredient modifications had to be made rather than multiplying everything by three or five?
But it sure is funYou don't treat JAOM as a novelty mead? Was it ever supposed to be viewed as a serious wine? The whole thing is made counter-intuitively. If you routinely make wines and mead (or brew beers) why would you make a JAOM? You have as much control over the process as you do if you are in a car being driven at night with no lights and no brakes and you are sitting in the back seat with the one behind the wheel, legally blind and the one whose foot is on the gas pedal sitting in the passenger seat in the middle of a snow storm with no working wipers.
I'm not sure who is treating it as something other than a novelty mead or who you are referring to, but both meads and wines are novelty to me. My beers are good...my wines/meads are fun experiments that happen to taste decent and cost about as much money and time as what making kool-aid requires.You don't treat JAOM as a novelty mead? Was it ever supposed to be viewed as a serious wine? The whole thing is made counter-intuitively. If you routinely make wines and mead (or brew beers) why would you make a JAOM? You have as much control over the process as you do if you are in a car being driven at night with no lights and no brakes and you are sitting in the back seat with the one behind the wheel, legally blind and the one whose foot is on the gas pedal sitting in the passenger seat in the middle of a snow storm with no working wipers.
Please let us know how that comes out? I suspect it will be very sweet as I have only been able to get the bread yeast up to about 11% (and usually closer to 8%) before they peter out.I just did this with one mod. It zested peel of the orange, thew away white stuff to get rid off bitterness and cut orange into smaller peaces which went inside. Basically just got rid off white stuff. Poured some black tea inside as well.
OG is at 1.134 so abv around 17%
Please let us know how that comes out? I suspect it will be very sweet as I have only been able to get the bread yeast up to about 11% (and usually closer to 8%) before they peter out.