View Full Version : JOA and 71b

07-25-2009, 09:34 AM
first batch was done to to recipe 3 weeks ago

sg 1.136
current 1.026
average temp (under the sink) 76F
slowly starting to clear

I am thinking of starting a second batch with some changes just to see the difference

same honey but use blood orange instead if naval

juice half the orange and slice the rest

and use 71b-1122 yeast +energizer&nutrients

I would like to know how the 71b will change it before I start

Medsen Fey
07-25-2009, 10:47 AM
Your changes to the recipe will make some difference. The blood orange may give a little more bitterness (at least to me). With the 71B it is probably a good idea to rack it rather than let it sit on lees for a prolonged period.

07-25-2009, 11:06 AM
I bought 2 more jugs, 1 for racking

when should I rack it
wife sugested mandirin oranges any experience with these

07-25-2009, 04:00 PM
wife sugested mandirin oranges any experience with these

With the wife or oranges? From the wife stand point, go with what she suggest....from the orange stand... errrr, you're on your own.....

07-25-2009, 04:50 PM
Oh, ouch. The voice of experience. :)

07-25-2009, 10:39 PM
I've made JAO w/ both blood orange and Mandarins. Both turned out very nice. The Mandarin, from other's comments is better. The Moro was a bit more tart. I try to make 2 gallon batches of JAO with different varieties of oranges while they are in season and I can find them at the supermarket.

07-26-2009, 11:24 AM
Good day fellow Gotmeaders! As I understand it, mandarins will yield a milder, mellow mix. A little less of a citrus zing. Similar to what Mr Kumquat stated. Myself, I've just used navel oranges in my JAO.