than you have broken a cardinal rule of Joe's. But yes, that should indeed let you push up the alcohol.Sure thing but im using Montrachet yeast, fruit wine yeast.
than you have broken a cardinal rule of Joe's. But yes, that should indeed let you push up the alcohol.
I now realise, that I have not taken og readings. It is bubbling away now since weeks, so I guess I'm going to have something with at least 15% abv at the end as well.I've had bread yeast take a JAOM to 15%. Start 1.127 finish 1.012.
You should have it in an air tight carboy and there shouldn't be any oxygen and without any oxygen there won't be any mold.I have a question that I hope someone will be able to answer. I started a 1 gallon batch of JAOM a week ago. The recipe says don't touch, don't degas, don't add nutrients. Is there any real concern about the oranges not staying wet? I have always read that if you have fruit in primary, then you should give it a little swirl once a day just to keep the fruit wet. Is this still the case or am I really just supposed to leave it be & hope it doesn't mold? Thank you in advance, for anyone willing to take the time to reply.
Brought it from the attic to the living room, from 14-16 degrees c to 21c. The yeast fell dormant and it started to clear in the cool attic but now it started to go on again, also all cloudy again. Interesting brew, now bubbling for over a month. I'm curious when it will finish. It smells surprisingly fruity out of the airlock.Aaand it is bubbling! I used the well known German yeast brand "ja!". It is the cheapest one can buyOtherwise, 100% true to the original recipe.
I think it's bottling time soon!Brought it from the attic to the living room, from 14-16 degrees c to 21c. The yeast fell dormant and it started to clear in the cool attic but now it started to go on again, also all cloudy again. Interesting brew, now bubbling for over a month. I'm curious when it will finish. It smells surprisingly fruity out of the airlock.
1/2 gallon should be enough. Shake the bejesus out of it, then shake it some more. When you think your done, shake it for another 2 minutes., then add the rest of your ingredients, water to 1 gallon, then your yeast. Just make sure your must temperature is low enough BEFORE you add your yeast so you don't kill the yeast when you add them.
Thank you sir. Made this last night. It's rolling along today.
Another question for those who have made this. When it's all done, is it possible to get all the oranges out of a 1 gallon jug to reuse it, or have you sacrificed a fermenter to the mead gods?
Which part of "no racking" didn't you get when you read the instructions?Hello all.....opened up my 3 month old JAOM to transfer it off the yeast cake for the 4th time....smells bready?? i assume it is from the yeast, and my questions is...when all the yeast has settled and I am able to let it sit, will the bready smell clear out? Haven't sampled it yet, maybe it is just the smell, but it is a little off putting....stuck to the OG recipe using bread yeast. Any insight? Thanks
Which part of "no racking" didn't you get when you read the instructions?![]()
This pops up again and again unfortunately... Never ever rack of the yeast unless you are bulk aging the mead!Touche' ---- i went against that when i started making other mead recipes and they all say to re-rack when there is 1/4 to 1/2 inch of trub in the bottom....i guess my old mind slipped me when i saw all the trub in the bottom of my JAOM. But besides my re-racking, with the bready-ness go away ever??
This pops up again and again unfortunately... Never ever rack of the yeast unless you are bulk aging the mead!
By racking of you introduce oxygen and you remove viable yeast and therefore put more stress onto the remaining yeast.
I know a lot of recipes ask for it but this is a relict from times when dry yeast was half dead when used and autolysis kicked in almost immediately. This is not the case anymore.
Don't rack your mead unless bulk aging!
If it is completely clear and done fermenting, it can be bottled and aged in the bottle. I see no positive effect in bulk aging it in this case but you will skip at least one racking, so imo just bottle it if its done and clear.Noted. Thanks for the education. I have a cranberry mead that i started before xmas and plan on letting it age for a year. Re-racked it once since then. It is clear and smells delicious and still has yeast/trub in the bottom. I believe i used a champagne yeast for that one. Would it be wise to bottle that one and let it age, or just let it be....and if the latter, how soon before i plan on consuming should i move it to the bottles??
Live and learn i guess. Cheers
If it is completely clear and done fermenting, it can be bottled and aged in the bottle. I see no positive effect in bulk aging it in this case but you will skip at least one racking, so imo just bottle it if its done and clear.
I would just wait till it's perfectly clear and then bottle it.Perfect. I have a beer ready to be bottled this week, I'll make a day out of it. Beneficial to just leave my JAOM in the gallon jug and bulk age for another few months or have i already ruined it and should start on a new batch?
Early morning for me! You're welcome!Appreciate your assistance tonight. Thank you
Early morning for me! You're welcome!
Yes, the bitterness of the pith balances the sweetness. The JAOM ends up being a desert mead, typically around 1.020 FG. Anything less than 1.010 is too bitter to drink. It also changes drastically over time. Out of the fermentor it's all orange and clove. After 2 months the clove starts to fade and the mead is drinkable. At 8 months the flavors meld and the mead has a wonderful orange perfume. You should try one.Me? I don't make novelty meads so I would argue that the use of orange zest rather than peel with pith is a no-brainer. Pith is bitter and zest contains all the flavor-rich volatile oils you want from the orange. With JAOM, since no hydrometer is being used and no degassing is involved the inability of the remaining CO2 to keep the pieces of orange in suspension tells you that you can bottle. But if the amount of honey used in the recipe is meant to finish this mead very sweet you may want some bittering to counter what might be a cloyingly sweet wine.
I don't know if anyone has, but, I have a JAOM bulk aging right now that is getting a vanilla bean & when my blood orange JAOM hybrid gets racked & split up into smaller batches, one of those will be getting a bean as well.Anyone ever added a vanilla bean to this to make a creamcicle mead?
At 8 months the flavors meld and the mead has a wonderful orange perfume. You should try one.
Yeah but like you said it's a novelty mead. Its appeal is that you mix everything together and set it aside for 2-3 months, no muss no fuss. This year I've been under life stress (like many in the pandemic) and haven't had the time or ambition to persue my normal fermenting passion. So a 1-1/2 gallon wide mouth fermentor, a few pounds of local wildflower and a packet of Fleichmann's on the dining table and wa-la I have mead. Can't be beat for simplicity and (IMO) it's actually quite good.I dunno, I make an orange t'ej with zest and gesho (and orange blossom honey) that is very drinkable in a couple of months. Not sure that I need to make a JAOM to enjoy an orange flavored honey wine.![]()