Joe's Ancient Orange Mead

[organ]

Mine isn't clearing and it's almost been two months...

 

[sablesurfer]

Sorry if this has been asked, has anyone made this without the orange? I'm allergic to citric acid and I don't know how I will handle fermented citrus.

So, being somewhat inquisitive I tried to look into why this recipe works. The orange, along with the peel, should be changing the pH of the 'wort' (what'cha call it for mead?) so that it is more favorable to the yeast.

The raisins appear to be the source of 'nutrients' that would be added to your more mainstream meads.

Finally, in the finished mead that orange 'pith' and just the ascorbic acid are adding some balance to what would be a very sweet drink.

So, from that, you'd probably want to look for a substitute that would play those roles? <shrug>

 

[jiMithing83]

So, being somewhat inquisitive I tried to look into why this recipe works. The orange, along with the peel, should be changing the pH of the 'wort' (what'cha call it for mead?) so that it is more favorable to the yeast.

The raisins appear to be the source of 'nutrients' that would be added to your more mainstream meads.

Finally, in the finished mead that orange 'pith' and just the ascorbic acid are adding some balance to what would be a very sweet drink.

So, from that, you'd probably want to look for a substitute that would play those roles? <shrug>

If that's the case, he could substitute any mild food acid for the citric and get the same effect in pH change, as long as he adjusts for the difference in strength.

 

[55x11]

Mine isn't clearing and it's almost been two months...

really? Has the fruit dropped?

This thread makes me wonder - the fruit drops as the alcohol level rises and overall density of fluid (specific gravity) drops. One could design some easily sanitizable, floating marbles of some sort, with densities/specific gravities, of say. 1.010, 1.015, 1020 etc.

Then you wouldn't need to take the sample out of the carboy at all and use hydrometer - just watch the marbles float at the top, and as they sink one by one, you would know the density dropped below that level. Should be easy enough to do, it's basically like little hydrometers with different specific gravities. How come nobody makes those?

 

[Tsuyako]

So, being somewhat inquisitive I tried to look into why this recipe works. The orange, along with the peel, should be changing the pH of the 'wort' (what'cha call it for mead?) so that it is more favorable to the yeast.

The raisins appear to be the source of 'nutrients' that would be added to your more mainstream meads.

Finally, in the finished mead that orange 'pith' and just the ascorbic acid are adding some balance to what would be a very sweet drink.

So, from that, you'd probably want to look for a substitute that would play those roles? <shrug>

Hmmmm, maybe I'll just make it as is and find out. My husband would enjoy it either way. I could make a second batch with mixed fruit and see how that works too.

If that's the case, he could substitute any mild food acid for the citric and get the same effect in pH change, as long as he adjusts for the difference in strength.

She, actually. When you say 'mild food acid', do you mean in a powder form?

 

[Cheesy_Goodness]

Anyone try using a straight up Habanero in this? We managed to get a grand total of 1 (1!) pepper this year so in a misguided effort to save my pride I'm thinking about throwing it in a batch of JAOM for fun.

 

[55x11]

Anyone try using a straight up Habanero in this? We managed to get a grand total of 1 (1!) pepper this year so in a misguided effort to save my pride I'm thinking about throwing it in a batch of JAOM for fun.

it's highly subjective. But I wouldn't do it - I love spices and spicy food, but for every beer with peppers that I enjoyed, there must be a dozen that I hated. Plus this mead will already have strong honey and citrus flavors, in addition to strong alcohol kick - making it also spicy is way too much, at least for my taste - too many contradicting, overpowering flavors that don't compliment each other. It's like a band where everyone is screaming different songs trying to outscream each other and all amps are set to 11.

Even though sometimes sweet and spicy mix well.

 

[sablesurfer]

it's highly subjective. But I wouldn't do it - I love spices and spicy food, but for every beer with peppers that I enjoyed, there must be a dozen that I hated. Plus this mead will already have strong honey and citrus flavors, in addition to strong alcohol kick - making it also spicy is way too much, at least for my taste - too many contradicting, overpowering flavors that don't compliment each other. It's like a band where everyone is screaming different songs trying to outscream each other and all amps are set to 11.

Even though sometimes sweet and spicy mix well.

I totally agree with beer, because beer is supposed to start out with IBU's. It can be a difficult game to balance biter into a spicey drink, those two can conflict terribly.

But, with mead I'd have to disagree. The number of Eastern dishes that mix honey and spices? Uncountable. The classic sweet and heat is a match that works perfectly. Put some heat into brownies and...YUM. I have a habenaro version going right now, just made it a week ago. (Although mine is adulterated and not straight out pepper.) Smelled great before fermentation.

 

[Cheesy_Goodness]

I think I'll give it a go. Surely one tiny pepper can't make it taste like fire (right?). I've got a few gallons of the traditional recipe tucked away somewhere, so I'll not be out too much if it goes south.

 

[jiMithing83]

really? Has the fruit dropped?

This thread makes me wonder - the fruit drops as the alcohol level rises and overall density of fluid (specific gravity) drops. One could design some easily sanitizable, floating marbles of some sort, with densities/specific gravities, of say. 1.010, 1.015, 1020 etc.

Then you wouldn't need to take the sample out of the carboy at all and use hydrometer - just watch the marbles float at the top, and as they sink one by one, you would know the density dropped below that level. Should be easy enough to do, it's basically like little hydrometers with different specific gravities. How come nobody makes those?

This is the principle upon which the Galileo thermometer works. The problem is, as with the thermometer, the temperature of your mead will affect the accuracy of the balls. Just like your run of the mill hydrometer, if it's not at the calibration temperature, the readings will be off.

 

[55x11]

This is the principle upon which the Galileo thermometer works. The problem is, as with the thermometer, the temperature of your mead will affect the accuracy of the balls. Just like your run of the mill hydrometer, if it's not at the calibration temperature, the readings will be off.

within the normal lager-ale fermentation temperature the density of water does not change much with temperature - it drops about 0.4% from 5C to 30C.

You need to correct for thermal expansion when temperature is high - like well above >100F, below 80F it's fairly flat.

 

[organ]

really? Has the fruit dropped?

This thread makes me wonder - the fruit drops as the alcohol level rises and overall density of fluid (specific gravity) drops. One could design some easily sanitizable, floating marbles of some sort, with densities/specific gravities, of say. 1.010, 1.015, 1020 etc.

Then you wouldn't need to take the sample out of the carboy at all and use hydrometer - just watch the marbles float at the top, and as they sink one by one, you would know the density dropped below that level. Should be easy enough to do, it's basically like little hydrometers with different specific gravities. How come nobody makes those?

It stopped fermenting several weeks ago... I didn't use any orange, only raisins... about half of them are still floating.

 

[55x11]

It stopped fermenting several weeks ago... I didn't use any orange, only raisins... about half of them are still floating.

how do you know it stopped fermenting?

 

[organ]

how do you know it stopped fermenting?

No activity in the air lock...

 

[sablesurfer]

Holey floating crud!! Ok, if you have a lot of yeast sediment in your secondary, probably do not try to bottle from that fermenter.

Half way through the gallon and the bottle slipped on counter as I tried to tilt it a little. That one slosh and whooooosh all the yeast resuspended all over.

GAH! First time had that much sediment because I had to rack to secondary to free up my 1.25gal fermenters. Sigh.

 

[55x11]

No activity in the air lock...

because it ferments very slowly (at least in my limited experience), you may not see much activity in airlock anyways.

Did you try to measure gravity?

 

[jiMithing83]

within the normal lager-ale fermentation temperature the density of water does not change much with temperature - it drops about 0.4% from 5C to 30C.

You need to correct for thermal expansion when temperature is high - like well above >100F, below 80F it's fairly flat.

Interesting. In that case, I don't see why it wouldn't work if you can find (or make) the indicators.

 

[Cheesy_Goodness]

Anyone try using a straight up Habanero in this? We managed to get a grand total of 1 (1!) pepper this year so in a misguided effort to save my pride I'm thinking about throwing it in a batch of JAOM for fun.

I threw this mess together yesterday. Will be updating how it goes.
I'm (EDIT) not (/EDIT) expecting a very noticeable difference in this batch. The pepper was super small and I decided against keeping the seeds in.

Time will tell.

 

[sablesurfer]

I threw this mess together yesterday. Will be updating how it goes.
I'm expecting a very noticeable difference in this batch. The pepper was super small and I decided against keeping the seeds in.

Time will tell.

Well, mine is just over a week into fermentation. If it's any good then we should compare notes.

 

[TandemTails]

Does my JAOM have mold growing in the neck of my carboy or was this just some yeast that never made it into the must? Everything was properly sanitized with Star San. As of today, this has been fermenting away for 36 days (I started it on July 28th).

 

[GeorgiaMead]

Looks like you may have a S.T.D.

 

[55x11]

Does my JAOM have mold growing in the neck of my carboy or was this just some yeast that never made it into the must? Everything was properly sanitized with Star San. As of today, this has been fermenting away for 36 days (I started it on July 28th).

looks suspicious. Is it on the mead surface? did you shake it well before fermentation started?
Can you try to carefully wipe and then maybe clean it with star-san soaked tissue?

 

[TandemTails]

looks suspicious. Is it on the mead surface? did you shake it well before fermentation started?
Can you try to carefully wipe and then maybe clean it with star-san soaked tissue?

It doesn't appear to be in any of the mead, just around the neck. I'll try wiping it with some sanitized paper towels and hope for the best.

Yeah, I shook the heck out of it per the instructions. I was really hoping this might have been a few little pieces of bread yeast that didn't get incorporated and started growing on the neck, but it doesn't look promising.

 

[rlmiller10]

After a month of fermentation the alcohol content should be high enough to keep mold off the mead. There was probably some diluted honey on the neck surface that allowed the mold to start. But it should not affect the mead at all.

 

[fuzzy2133]

Does my JAOM have mold growing in the neck of my carboy or was this just some yeast that never made it into the must? Everything was properly sanitized with Star San. As of today, this has been fermenting away for 36 days (I started it on July 28th).

IMO I would leave it be since the environment is alcohol and CO2. You got signs of a good krusen so put it away and worry less.

 

[TandemTails]

I just sanitized a paper towel, wiped down the inside of the neck and then sprayed more starsan on the inside as a secondary measure. Hopefully I won't see the white spots resurface

 

[brewski09]

It's yeast from when you sprinkled the dry yeast in. Happens all the time.

 

[heckofagator]

Just picked up some 5l glass jugs with bung and airlocks. Would like to try this soon. I tried to skim thru and see if there were any other suggestions for a substitute for the bread yeast. Is that what most of you are doing? Are there any other readily available dry yeasts that would help make this a little less sweet? I'm not sure I want to make a trip back to the brew store for $7 Wyeast/White Labs.

 

[rlmiller10]

If you don't use bread yeast (which you should) I would recommend 71B dry yeast

 

[sablesurfer]

Just picked up some 5l glass jugs with bung and airlocks. Would like to try this soon. I tried to skim thru and see if there were any other suggestions for a substitute for the bread yeast. Is that what most of you are doing? Are there any other readily available dry yeasts that would help make this a little less sweet? I'm not sure I want to make a trip back to the brew store for $7 Wyeast/White Labs.

Less sweet? There is this and there is full blown 3yr with back sweetening mead. I love this. It isn't "sweet" as in honey at all. It is very nice. Try it at least once and taste it in about 3-4 months in bottle.

And...NO...there is NO other yeast for a JOAM. Just saying.