More honey in this recipe would make it even sweeter. Less would maybe be a little drier just depends. You could use a different yeast and dry it out but then it wouldn't be the same as JAOM but that's up to you.
Joe's Ancient Orange Mead
- Thread starter Yooper
- Start date
Help Support Homebrew Talk:
cincybrewer
Well-Known Member
Okay cool. I was more worried about it being too sweet so the fact that I added less honey than I was supposed to might not be too bad of a thing. Thanks for the help.
NineMilBill
Well-Known Member
Made my second batch yesterday - this time with Mandarin oranges and Craisins. The fermentation is rockin' and rollin'...can't wait to see how it turns out!
Question for yooper
I did my first 3 gallon batch about 6 weeks ago...spilled some honey so I got about 8 pounds in for nearly 3 gallons of water. Maybe because I used less honey then needed, but my carboy is now very clear and a couple raisins have fallen.
Would it be premature to bottle now? Since the liquid has cleared up according to your instructions. Thanks!
I did my first 3 gallon batch about 6 weeks ago...spilled some honey so I got about 8 pounds in for nearly 3 gallons of water. Maybe because I used less honey then needed, but my carboy is now very clear and a couple raisins have fallen.
Would it be premature to bottle now? Since the liquid has cleared up according to your instructions. Thanks!
I made a batch of JOAM per instructions about a month and a half ago. All of the oranges have fallen, most of the raisins, and it's golden/clear. I'm wondering if it's okay to bottle/rack or should I just wait the full 2 months.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
NineMilBill
Well-Known Member
TWO POSTS before yours literally just asked that SAME QUESTION.
Yes. Wait.
Follow the recipe so you have a baseline, then after that......
Yea.
Am I going crazy here?
Ninemill your not going crazy, you are exactly right. All of you who brew this for the first time follow the instructions to a T so you have a base line. We all get the same feeling when we see it clear. We all want to mess with it, but it will turn out the best if you wait the full 2 months or longer.
This is good advice for sure because yooper knows what's up. I suppose i was curious to know if the timetable changes because I scaled up the recipe to 3 gallons and used a bit less honey than needed. Mine is cleared after 6 weeks but I will just wait a few more weeks if that's what is recommended
Unibrow said:
I made a couple 5 gallon batches, and they took a little longer to clear than all of my 1 gallon batches. I normally start another batch after the first month so I have something else to look at and keep my attention off of the one that is aging.
I'm confused about something after reading the thread. Somebody asked about the mead spoiling after opening a bottle and somebody said yes it will begin to spoil if you open after bottling. How does this work? I was planning to simply siphon and rack it into a second jug to let it sit and clear a little longer and then simply bottle in Grolsch capped wine bottles. Is there some sort of special process I should be doing for this or is it as simple as it sounds? Somebody else mentioned filling the bottles with CO2. Is that really necessary?
Also if it does begin to spoil, how long does that take. I'm not a heavy drinker...
I apologize for being ignorant. I've been reading the thread, but this is my first home brewing attempt and I think some information is common knowledge and you're probably expected to be aware of it.
I'm planning to do three one gallon batches. One will follow the original post instructions exactly for one gallon and use Wyeast sweet mead yeast for the other two gallons. And maybe reduce the amount of cinnamon and cloves for one of those (half the amount) and add a little more honey (I like sweet drinks). Should I even bother with the bread yeast since I have the Wyeast sweet mead yeast already purchased?
Also if it does begin to spoil, how long does that take. I'm not a heavy drinker...
I apologize for being ignorant. I've been reading the thread, but this is my first home brewing attempt and I think some information is common knowledge and you're probably expected to be aware of it.
I'm planning to do three one gallon batches. One will follow the original post instructions exactly for one gallon and use Wyeast sweet mead yeast for the other two gallons. And maybe reduce the amount of cinnamon and cloves for one of those (half the amount) and add a little more honey (I like sweet drinks). Should I even bother with the bread yeast since I have the Wyeast sweet mead yeast already purchased?
Chuckabrewski
Well-Known Member
can i just throw the whole cinnamon stick in there or do i have to split it?
NineMilBill
Well-Known Member
Throw the whole thing in there. Just follow the recipe as-is.
scottvin
Well-Known Member
made this on friday... it's nice and bubbly!
Chuckabrewski
Well-Known Member
I dont have a clove yet should i wait to start this?
CreamyGoodness
Well-Known Member
I would say so, so you get a good idea of how the potion tastes. After your first batch you can start playing with the spices and fruits...
NineMilBill
Well-Known Member
If you're going for authenticity a la Joe, then yes. Since this has to sit for 2 months anyway, I'd wait til I could get up to the store for some cloves first, personally. They cost next to nothing, have about 50 or so in a bottle, and can make just as many JAOMs. It's worth the trip.
Chuckabrewski
Well-Known Member
Running to the store now. Thanks for all the info.
Chuckabrewski
Well-Known Member
Just put this together thanks for all the help.
CreamyGoodness
Well-Known Member
Looks a LOT prettier than my first effort. Hell... looks prettier than my current efforts... though they taste pretty awesome!
NineMilBill
Well-Known Member
C'mon CG, you've made enough batches... Give it a couple days and the krausen will dirty that jug up real nice like.
Here are the three carboys cooling right now before pitching the yeast. I removed the skin from all of the oranges and a decent bit of the pith.
Edit: I found out that apparently Wyeast Sweet Mead yeast is a huge pain. There was zero activity this morning from the two gallons I used it in. After reading about people having lots of problems with it, I said screw it and just repitched with bread yeast (Red Star brand) like the control carboy.
Edit: I found out that apparently Wyeast Sweet Mead yeast is a huge pain. There was zero activity this morning from the two gallons I used it in. After reading about people having lots of problems with it, I said screw it and just repitched with bread yeast (Red Star brand) like the control carboy.
CreamyGoodness
Well-Known Member
One can only hope! If not, it would be as sad as seeing a peewee soccer tyke come home with a clean uniform.
Seriously, though, thats a pretty jug o'must.
Seriously, though, thats a pretty jug o'must.
Chuckabrewski
Well-Known Member
CreamyGoodness said:
Thanks again
asderferjerkel
New Member
Okay, so as recommended a few pages back, I've racked my still-cloudy-after-3-months batch to a clean container. Current gravity is 1.034, which seems alright. Thing is, now that the fruit's been taken out, there's about 4" of empty space above it in the carboy. Would it be alright to age it like that for a couple of months, or should I bottle now to avoid excess oxygenation?
edit: guess I spoke too soon, it's still fermenting away happily. That answers that, then...
edit: guess I spoke too soon, it's still fermenting away happily. That answers that, then...
inordeck
Member
- Joined
- Mar 10, 2012
- Messages
- 14
- Reaction score
- 1
Made a JAOM variant on leap day. Used a tangelo instead of orange and added 2 vanilla beans, everything else was same as recipe. It cleared pretty quickly, but it is still bubbling strong. Not as vigorously as it was, but steady. I just made a second variation based on a post about a sprite mead. I peeled 1 lemon, 3 limes, and 3 clementines then added the juice and pulp to the carboy. Zested all the peels and added the zest. Grated 2 ears of fresh ginger (about 1 heaping table spoon of very wet ginger pulp) and added that. 5 lbs of wildflower honey and red star yeast. Figured I'd use up all that bread yeast and play around with some JAOM variants. Looking at making one with gin botanicals in it as soon as I get the first one bottled.
Ok another question....YOOPER!?!?!?!?
I checked my OG after 2 months, and remember I Messed up and had significantly less honey than needed...the OG was under 1.000 and it was not good
However, I added about 3 tbps of honey to a glass and it tasted immeasurably better after. So I may need to buy an additional amount of honey when bottling, what would I need for 3 gallons of honey-deficient mead? I'm thinking 4# pounds of orange blossom honey? Any thoughts?
I checked my OG after 2 months, and remember I Messed up and had significantly less honey than needed...the OG was under 1.000 and it was not good
However, I added about 3 tbps of honey to a glass and it tasted immeasurably better after. So I may need to buy an additional amount of honey when bottling, what would I need for 3 gallons of honey-deficient mead? I'm thinking 4# pounds of orange blossom honey? Any thoughts?
Holy hell. Please post the results of this....sounds amazing
