petes
Well-Known Member
I made up a batch of each concurrently; my second for Joe's and first for Malkores.
Both had their problems for some reason. I posted re Malkore's and gained some wisdom from Hightest; Joe's just would not clear after fruit drop so I eventually hit it with bentonite which did the job quicktime.
Both got bottled after 6 months in fermenters, now had one month only in bottles.
Taste test - bentonite definitely didn't impact on Joe's, it's simply highly drinkable, have to get a 4 gallon batch underway.
Malkore's is, well, underwhelming. Has an odd taste, a little off putting - hoping will come right with bottle age.
Have to say couldn't access Malkore's yeast so used a generic beer yeast when had intended a generic wine yeast. My mistake, could be part of the taste problem.
I know yeast alternatives are getting somewhat remote from their creators intent, but does anyone have thoughts on Lalvin 71B for JOAM? Only real yeasts I have ready access to is 71B and 1118, otherwise generic no-name beer, wine and cider yeasts and breadmakers.
Purely as a curiousity thing I do have down a 4 gall 'modern' JOAM, trying techniques learned here, just to see what the end result shapes up like as opposed to the original.
Both had their problems for some reason. I posted re Malkore's and gained some wisdom from Hightest; Joe's just would not clear after fruit drop so I eventually hit it with bentonite which did the job quicktime.
Both got bottled after 6 months in fermenters, now had one month only in bottles.
Taste test - bentonite definitely didn't impact on Joe's, it's simply highly drinkable, have to get a 4 gallon batch underway.
Malkore's is, well, underwhelming. Has an odd taste, a little off putting - hoping will come right with bottle age. Have to say couldn't access Malkore's yeast so used a generic beer yeast when had intended a generic wine yeast. My mistake, could be part of the taste problem.
I know yeast alternatives are getting somewhat remote from their creators intent, but does anyone have thoughts on Lalvin 71B for JOAM? Only real yeasts I have ready access to is 71B and 1118, otherwise generic no-name beer, wine and cider yeasts and breadmakers.
Purely as a curiousity thing I do have down a 4 gall 'modern' JOAM, trying techniques learned here, just to see what the end result shapes up like as opposed to the original.
