rlmiller10
Well-Known Member
Just bottled my first batch of JAOM after 2 months 18 days in the primary.
I followed the recipe exactly (including fermentation temp around 74-78 F).
It cleared up nicely after maybe 2-3 weeks of fermentation and the fruit dropped quite quickly after I moved it to a slightly cooler temperature (64-68 F).
I racked directly from the carboy into clear 6oz glass bottles (with an auto-siphon) and this worked very well. Once it started to get cloudy toward the very bottom I put the remainder in a glass jar in the fridge to try to salvage it later.
I was afraid there would be too much pith, cinnamon, clove or that it may be too sweet. I had only a small taste when I bottled but I must say I was extremely pleased with how well it came out. Not overly sweet, nice honey and orange with only a light taste of the spice blend. I put in all the pith but couldn't really taste it -- maybe I got lucky with the orange I used. It is very drinkable but I will still be aging it for a while to see how it improves over time (that's what everyone says anyway).
Any idea of what the alcohol tolerance of the Fleishmann's yeast is? I'd be curious to know the ABV. I wouldn't really trust gravity readings because they don't account for the sugar in the fruit extracted during fermentation.
rlmiller10, how did you decide it's probably 10%? A simple experiment would be to put some of the yeast in different alcohol concentrations with sugar and see if the yeast start fermentation.
Thanks everyone. I will probably make this again in the future.
I based the 10% on gravity readings from the ones I have made. There is some variability. I have had from 12% to 8%. In all cases I have ignored the small amount of sugar the orange would have added.