Only works if you can be sure that no chloramine is being used as well.
Joe's Ancient Orange Mead
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HVCBrewing
Active Member
We have some Joes Ancient Orange mead that is 5+ years old. It is the only wine (<-- including mead as a wine) I have made that continues to improve after 5 years. It's also a good reason to use good corks if you intend to age your mead. It
I can vouch for this as well. It has been a fun journey of flavor changes since I made mine 2+ years ago.
I'll probably start another batch soon!
Same here....I'm down to my last three 16 oz bottles
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Iaureen
Member
Sooo, does that become a cyser? (or something)Soooo, not JAOM
Although, that does sound like an interesting flavor profile
My Ancient is clear, but was waiting for the oranges to fall before I bottled it. Maybe I will rack it into another carboy, then wait for everything to settle. Signs of a beginner..... I didn't realise you had to wait for so long before 'sampling'.
@laureen you can sample at any time. But time is your friend. They mellow and flavors meld together as they age. If you can set some aside for at least 6 months, you'll appreciate the improvement.
I would wait longer. this is not clear. Clear means clear.
Ok back in the closet it goes.
Thats only 2 months, JOAM takes a couple of months to clear and another few months to age to smooth deliciousness. it gets better with age, so why hurry?
Set it and forget it for 4 months at least.
less if you use a modified JOAM (ale yeast and only use the orange zest and meat (not the white part).
but TASTE it every month so you learn the timing of what you like and how it improves.
I can't tell you about JOAM aged over 6 months, it never lasts that long.
Set it and forget it for 4 months at least.
less if you use a modified JOAM (ale yeast and only use the orange zest and meat (not the white part).
but TASTE it every month so you learn the timing of what you like and how it improves.
I can't tell you about JOAM aged over 6 months, it never lasts that long.
Hi everybody, I'm new to the whole world of beer and mead, but this seems so easy to pull that I think it's a good one to start with.
My question is, I have an 8 gallon glass carboy what someone gifted me.
How do I know how much more ingredients to put in to compensate for the far bigger amount of water I'll have to use?
Given that cloves and cinnamon and these kind of ingredients tend to be very potent, I'm not sure how much to put in there.
Thanks
My question is, I have an 8 gallon glass carboy what someone gifted me.
How do I know how much more ingredients to put in to compensate for the far bigger amount of water I'll have to use?
Given that cloves and cinnamon and these kind of ingredients tend to be very potent, I'm not sure how much to put in there.
Thanks
I am lucky there's beekeepers in my family so I'm alright with that.
You can scale everything linearly. Leave yourself some headroom.
I agree. Save your carboy for later.
I have been making mead and beer for 10 years and would never make 8 gallons of something. How boaring to have to drink EXCTLY the same thing for a year or two.
Get a jug of water from the grocery store and TRY making mead first. Or start with a 4 litre/pint jug first.
Learn to walk before you commit to running a marathon.
There are some skills you need to master first.
Unless you like having to drink rocket fuel for the next year or two.
JOAM IS easy.
Use ale yeast, orange zest/pulp and throw away the white part of the orange. Use the proportions of water to honey in the recipe and scale up or down as needed.
Put a bubbler half full of vodka on top and put it in a warm dark cupboard for a month. Ignore it. Don’t touch it. Peeking is fine.
Take out and taste it (it will taste like orange rocket fuel). Learning how it progresses is part of the fun,,
Look at it. If it isn’t completely clear, replace the bubbler and put it back in the dark cupboard. Ensure the bubbler is half full.
Wait a month and repeat
And agin
And again
about 4 months after starting you will notice a really nice flavour change.
If it is completely clear, pour off the good stuff and discard the fruit and glunk at the bottom of the jug. Put it into another sterile jug and wait until the 4 month mark (or 6 month mark, tasting every month) (time is very flexible)
When it is smooth and tasty, let your friends try it.
When THEY think it is tasty it is time to bottle. But it is also probably gone by now, so try another batch
Thank you very much for the detailed explanation!
I will definitely give it a try, I'll buy a 1 gallon one and stick to the original recipe with the changes you mentioned.
