Show us your Mead in a photo!!!

[Bugeaud]

Oh. Well isn't really JAOM then, a variant though lol.

 

[Penguinetti]

My first mead: JOAM, made as per the recipe, except I didn't add any spices except the orange, and used 71B yeast. Made october 10, 2011. Bottled December 29, 2011. Tasted today, February 5, 2012. I've never really tasted mead before, but I think this is delicious! I can mainly taste the orange, with a hint of honey in the background. Quite dry, but very pleasant.

Dangerously easy to drink! The calculated 14 % abv isn't noticable at all! How will this end? :rockin: OG was 1.102, FG 0.999.

(some stirred up sediment there in the second picture)

So you made a Joe's Orange Cinnamon Clove mead that uses bread yeast(which turns out sweet), except you left out the Cinnamon and Clove, switched the bread yeast for 71B yeast, and yours came out dry...


I believe at some point you can stop calling it a JAOM and just name it after yourself... lol. Right on, though. :rockin:

On a similar note, I made a dunkaccino, but instead of coffe and hot chocolate, I used honey and water...

 

[Agnar]

Hope the pics uploaded!

My first batch
This is the Big Heathen:
24 lbs honey( just Costco crap)
ABV is at 19% and it's been aging about 10 months now, the last few with oak chips. It tastes like honey/vodka only better so I'll let it mellow a bit more, but aside from crap honey and jet fuel capabilities it does taste great!

Thanks.

 

[vinper]

what's the difference between mead & wine ? cider and wine seem to be about the amount of sugar used

 

[Insomniac]

Mead uses Honey for it's fermentables.

 

[cl330b]

Passion fruit Mead 4 months along.

 

[Rightsnotrules]

What's the recipe for the passion fruit?

 

[cl330b]

What's the recipe for the passion fruit?

I did:
8 tea bags of my favorite passion fruit tea steeped for 3 minutes in 3/4 gallon water brought to a boil, 64oz. Of raw, uncooked honey added when temp dropped to 160f. Moved to a 1 gallon jug, pitched. I have transferred, then cold crashed and transferred again.

 

[DisturbdChemist]

here is my orange mead still in the primary for 3 months right now. The fruit is slowly dropping but probably move or bottle it before that.

 

[Alchemy]

here is my orange mead still in the primary for 3 months right now. The fruit is slowly dropping but probably move or bottle it before that.

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=47007"/>

3 months on top of the yeast cake and you have the rine in there? Have you tasted it?

 

[Bhunter87]

3 months on top of the yeast cake and you have the rine in there? Have you tasted it?

Yeah it's that jaom stuff.. Ugg

 

[DisturbdChemist]

Its my first mead and yes its joam variant. I don't see being on the yeast will hurt it much. I can see the rines so ill rack it over to the secondary today. I just forgot about it for a while

 

[Bhunter87]

People think that mead yeast throws off off flavors like Beer yeast does, but from what I understand, it doesn't... I dunno. Once I've made 10+ batches I'll let ya know lol

 

[lawpaw]

People think that mead yeast throws off off flavors like Beer yeast does, but from what I understand, it doesn't... I dunno. Once I've made 10+ batches I'll let ya know lol

You can get off flavors from wine yeast in mead, they seem to be different. I've never tasted dms in mead, even young. But I have gotten other off flavors like the plasticky flavor and harshness from fusel alcohols.

Some wine yeasts also produce ester that effect taste, like 71b & 71v.

 

[Atek]

You can get off flavors from wine yeast in mead, they seem to be different. I've never tasted dms in mead, even young. But I have gotten other off flavors like the plasticky flavor and harshness from fusel alcohols.

Some wine yeasts also produce ester that effect taste, like 71b & 71v.

Whatever that Ester effect may be... I love it, every wine/mead I've made with 71b has been very good. Its one of my favorite yeasts.


P.S. I love this thread.

 

[DisturbdChemist]

I racked the mead off this morning to the secondary. It tasted good, just need to be aged and it should be all good. I used White labs Sweet mead which made the ABV a little lower than expected but its all good for oy frist mead. I got another larger one planned soon

 

[ModlrMike]

My first JAOM. If it tastes half as good as it smells, then it's going to be brilliant!

 

[Hazroth]

I'd recommend cutting your fruit smaller, makes it infinitely easier to get it out on your first rack.

 

[robin850]

https://www.homebrewtalk.com/members/robin850/albums/mead-n-stuff/6616-jaom-starting.jpg

JAOM, next time I am slicing the oranges smaller! Racked it off and let it sit 30 days, then stabilized and bottled. Fantastic!

 

[Penguinetti]

I'd recommend cutting your fruit smaller, makes it infinitely easier to get it out on your first rack.

Yea, I thought about that the moment after I got all the oranges in and thought to myself "How in Sam's Hell am I gonna pull these bad boys out..."

 

[DisturbdChemist]

i cut mine big. They softened up after beeing in there for 3ish months. I just dug them out with a fork. It wasnt too bad but next time definitely smaller

 

[Penguinetti]

Here's my JAOM (only after 3 or 4 weeks) from a hydrometer sample I took and then cold-crashed afterwards... It's that low cause I drank some of it.

 

[ExoticMeadMaker]

Yea, I thought about that the moment after I got all the oranges in and thought to myself "How in Sam's Hell am I gonna pull these bad boys out..."

Get a bag( 1 gallon jug use a plastic shopping bag, for carboys a trash bag should work) roll it length wise so that the opening is at one end and the bottom is on the other. Insert the bottom part of the bag into the carboy. Invert carboy so the fruit is at the neck and blow the bag up like a balloon and
gently pull the bag out allowing it to only deflate enough to fit through the neck.It should pull the fruit out with it. this also works with wine bottles that the cork has pushed into the bottle.... and of course there is a youtube video on this,
and yes I realize this is but a helpful tip IMO

 

[Penguinetti]

Get a bag( 1 gallon jug use a plastic shopping bag, for carboys a trash bag should work) roll it length wise so that the opening is at one end and the bottom is on the other. Insert the bottom part of the bag into the carboy. Invert carboy so the fruit is at the neck and blow the bag up like a balloon and
gently pull the bag out allowing it to only deflate enough to fit through the neck.It should pull the fruit out with it. this also works with wine bottles that the cork has pushed into the bottle.... and of course there is a youtube video on this, http://www.youtube.com/watch?v=2eLCpflimoo
and yes I realize this is but a helpful tip IMO

Wow, well okay then. This may be but I'm definitely glad you threw this in there.

 

[TheBrewingMedic]

48 hour old Cerry Vanilla Melomel and 3 week old Clover traditional thats about to go into the secondary

 

[Atek]

Just bottled this today. Ken Schramm's sweet Mead. Its ten months old now and super smooth.

 

[nobo_87]

This is my first batch of mead. Its a cherry melomel. This is about one week into fermentation. Thinking about making it a sparking. Not sure yet. I added pitted fresh cherries to the primary, depending on how it tastes when i rack it to the secondary i might add more.

 

[Flumpy]

Here's my ghetto-ass setup:

 

[TheModestMeader]

My first attempt at mead, its a cinnamon cyser. Just racked it into the secondary yestarday, it tasted like rocket fuel. But im sure it will taste better with some more time. I never got the OG cause I was brewing it gehtto style at first, it was at 0.995 yestarday.

 

[Aquavitae]

Flumpy, compared to mine, your set up looks like a lab.