Joe's Ancient Orange Mead

[huesmann]

Right, shake before airlocking. Sometimes it works, sometimes it doesnt. For the most part I just watch the honey disappear slowly over several weeks.

But will it do that with a JAOM? The yeast tolerance isn't enough to convert all the honey, so wouldn't you be left with a thin layer of honey at the bottom, with a layer of lees on top of it?

 

[CreamyGoodness]

But will it do that with a JAOM? The yeast tolerance isn't enough to convert all the honey, so wouldn't you be left with a thin layer of honey at the bottom, with a layer of lees on top of it?

I never have, but I say that while knocking wood. I dont know much about the science behind it, but I can tell you that all of my JAOM has had fully converted honey (with residual sweetness, so maybe not fully converted SUGAR molecules). But this might just be because I wear my magic sleeping cap. :fro:

 

[sweed]

I need to bottle my JAOM tonight to bring on vacation with the family for them (and me) to try this out! I think I may just transfer using a funnel to a growler. I don't care if I get some yeast and other stuff in there, it'll all sink and hopefully harden enough when I keep it in the fridge for a few days.

 

[Vox]

The top portion is getting a little darker a few days later.

 

[LoneTreeFarms]

don't shoot me, i've only read through about ten pages here. made this up last night and used cote des blanc yeast, instead of baking yeast, i'm assuming it'll work out just fine?

 

[CreamyGoodness]

don't shoot me, i've only read through about ten pages here. made this up last night and used cote des blanc yeast, instead of baking yeast, i'm assuming it'll work out just fine?

Making any changes at all voids the warrantee on the recipe. If I am not mistaken, that particular yeast will yield a much drier product than good ole Fleishmanns. But hey, if you like dry mead, thats not a problem.

This recipe is like any other recipe for cooking or making anything... I suggest doing it a couple times to the letter and then experimenting with variations.

 

[CreamyGoodness]

The top portion is getting a little darker a few days later.

For the record, none of your pictures show anything visibly out of the ordinary at all.

Aside from prayer and/or superstition, I would avoid "doing" anything at all with this for the next couple months. Just let God, the faeries, and science do its thing.

 

[Gallagher]

First try. I did use d47 yeast instead of bread yeast. Hopefully it turns out well!

 

[CreamyGoodness]

First try. I did use d47 yeast instead of bread yeast. Hopefully it turns out well!

Fatbloke, I believe it was, said that d47 will make this recipe very dry. FYI.

 

[opus345]

Ok so I just made my first batch of joam, my first mead. It was super easy. I did peel the skin off, removing the pith with a knife, and put the peel/rind and meat of the orange since I didn't have a zester. I did make two rookie mistakes rushing through the directions. I used room temp water and shook it after I put the yeast in. Would either of these cause issues? Dumb stopper keeps slipping up.

A plastic zip tie looped through the handle and around the stopper should hold it down until it dries.

 

[opus345]

Fatbloke, I believe it was, said that d47 will make this recipe very dry. FYI.

Now I do trust Fatbloke's experience, but I made side by side one gallon batches, one with Fliechmans and one with D47. The bread yeast was sweeter and the D47 was drier, but I don't think you would call it very dry. There was a very nice residual sweetness and I would use D47 again. You do need to pay attention to the ferm temps with D47 and try to keep them below 68F.

 

[Vox]

For the record, none of your pictures show anything visibly out of the ordinary at all.

Aside from prayer and/or superstition, I would avoid "doing" anything at all with this for the next couple months. Just let God, the faeries, and science do its thing.

Lol ok.

 

[Vomtaylor]

I made this about 2 months ago and ran a blow off tube. I only get slight bubbles. No kraousin (sp). Pitched WL sweet mead yeast. WLP720. Just pulled a sample. It's good, really sweet. Any thoughts? The fruit is all still floating too..........?

 

[Bigbeavk]

The fruit doesn't always sink. Just leave it alone until it clears then bottle.

 

[rack04]

What is the typical serving temperature?

 

[tulsabrewdaddy]

Been almost 5 months, the fruit is falling and it's still not clear....thoughts?

 

[CreamyGoodness]

View attachment 73088

Been almost 5 months, the fruit is falling and it's still not clear....thoughts?

Have you jostled it perhaps?

In any event, I would give it more time. Who knows what variable might be at play here.

 

[tulsabrewdaddy]

Have you jostled it perhaps?

In any event, I would give it more time. Who knows what variable might be at play here.

No it has been in a temperature controlled fridge the whole time. I'm thinking about moving it to a secondary to see if that helps.

 

[CheeseSarny]

Hey all first time poster.

I decided to try the recipe and everything was great, until I went to check it today and saw some brown... stuff on top.

Any idea what it is? Should I be worried?

 

[CreamyGoodness]

Fear not the yeast goo. When the mead clears, you can rack the mead away from the goo using a rubber hose. Seriously, I get it all the time.

 

[munklunk]

So, my last post was n 8/26/2010, and I've been aging the mead out since then. In truth, I stuck a few jars of it on the back of my closet and forgot about it. Happy day? I may rack it one last time to completely eliminate all of the leftover lees on the bottom of the jars, as there is still a fine dusting of it there, and I may be willing to do a local trade or tasting with a person or persons in the Los Angeles area who want to know what JAOM tastes like aged out a few years.

 

[CheeseSarny]

Fear not the yeast goo. When the mead clears, you can rack the mead away from the goo using a rubber hose. Seriously, I get it all the time.

Hah thanks, that's made me feel better.

 

[hubblyGoz]

I just made my first mead ever! I followed the recipe exactly except that i used a peach instead of an orange. I put the yeast in about 12 hours ago and there is no major foaming like described. It bubbling like crazy and looks good, but should i be worried at all? I plan on adding more water in a day or so too.

 

[CreamyGoodness]

I just made my first mead ever! I followed the recipe exactly except that i used a peach instead of an orange. I put the yeast in about 12 hours ago and there is no major foaming like described. It bubbling like crazy and looks good, but should i be worried at all? I plan on adding more water in a day or so too.

Nah. Different fruits will have different amounts of foam/bubbles/yeast goo, sometimes the same being true from orange to orange etc. Best thing you can do with JAOM is just leave it alone until its done. Or, if you are like me, watch it bubble like a cat watching an aquarium .

 

[luda007]

I've read not to double or triple spices when making more from a 1 gallon recipe.
If I want to make a 5 gallon batch, how should I proceed?
Spices and oranges etc?

 

[Vox]

I've read not to double or triple spices when making more from a 1 gallon recipe.
If I want to make a 5 gallon batch, how should I proceed?
Spices and oranges etc?

I think the main thing is not too many cloves. They're powerful mofo's

 

[Davincy]

I've read not to double or triple spices when making more from a 1 gallon recipe.
If I want to make a 5 gallon batch, how should I proceed?
Spices and oranges etc?

For a 5 gallon batch I use 2 cloves & 3 cinnamon sticks.

 

[Vox]

Yikes. Five gallons would be expensive for me. Hope you have cheaper honey.

 

[luda007]

My buddy is in food distribution and gives me gallon jugs.
Thanks for the spice clarification!
5 oranges?

 

[Davincy]

My buddy is in food distribution and gives me gallon jugs.
Thanks for the spice clarification!
5 oranges?

Yes !