View Full Version : All around questions for my first batch

03-08-2016, 08:25 PM
SO I just got done making my first batch ever of mead
I started with the JAO recipe,

1 packet fleischmann's yeast
1 orange
2 cloves
stick of cinnamon
3 pounds of honey
gal water
25-30 raisins

And I pretty much would like a few questions to ask about some things I did, and things to do
pretty much how worried should I be about sanitation? I had a pot of no rinse solution I kept dipping things in and quickly shook my bucket with
Kinda want to know if its going to affect anything or not lol... anyways where should I store my mead concoction whilst fermenting? I live in MO have no basement and don't really use ac...

there's probably a few more things I forgot to ask or say but yeah really a newbie and any advice from expert brewers is more then appreciated.

Medsen Fey
03-08-2016, 10:40 PM
Practicing good sanitation is a wise idea, but don't don't fret over it. The mead will be fine. However, the recipe calls for 3.5 pounds of honey and if you only use 3 pounds your result will be relatively dry, a bit harsh, and will take a lot longer to age into something enjoyable. When you deviate from the recipe, you void Joe's warranty! :)

03-09-2016, 08:22 AM
Ah yeah I was going off this kind of redux JAO http://www.stormthecastle.com/mead/fast-cheap-mead-making.htm
BUt I do have some questions on spice, specifally juniper berries have your ever had any experience with em? or rather should I add it to the recipe or put them in when I bottle, I plan on getting a second batch going this weekend as a a sort of "contingency" batch and wanna do a couple different things.

03-09-2016, 09:20 AM
I wouldn't bottle them in there. You won't have any controll.

03-09-2016, 08:32 PM
Is it bad to ferment my yeast at 63- 65? thats current temp of my house its bubbling but every few seconds or so

Medsen Fey
03-09-2016, 10:45 PM
It should complete fermentation at that temp, but the recipe was designed for temps in the mid 70s. One of the pluses for the higher temp is that when yeast die at higher temps, they tend to stay dead. This is why this unstabilized sweet mead rarely causes a bottle bomb.