I figured that I'd put this into another thread, rather than my first from earlier...
Here is my recipe for my modified JAO recipe for mead. I know the recipe calls for 1 gallon, but I was extremely eager to put my new 6.5 gallon carboy to good use, so I went ahead and tried this...just not sure how it's going at the moment. Keep in mind, I've only been brewing for three months, and I've never added cinnamon or cloves to my mead before...and that's what's throwing my sense of smell of (explained below).
3/27/2011 - JAO-style mead
6.5 Gallons total.
1.5 packets of Lalvin D-47
1 lbs Orange Blossom Honey, 15 lbs Clover Honey
5 "pinches" of Nutmeg
5 Small Cinnamon Sticks
5 Large Oranges
1 small box of Raisins
1 Clove
In hindsight, when making 6.5 gallons, I should have just put them into separate containers. Live and learn, I guess. The modifications in the recipe were made to appease the 6.5 gallon carboy, and also because I didn't happen to have the correct yeast on hand.
For the first three days, there was no activity in the airlock at all. Then slowly, I started to notice about 1 burp every 10 seconds or so. Unfortunately, I broke my hydrometer (tip: don't hold it by the stem and use it to move "chunks of fruit" out of the way), so I wasn't able to get an OG reading. About this time, we also hit a cold snap down here in Sierra Vista, Arizona, and so the temperature dropped in the pantry where this giant carboy was sitting on the floor. Thinking that it could stall the yeast, I moved the carboy on top of the clothes dryer (luckily, ours isn't one of the monstrous vibrating ones).
On the 1st of May, which is about a month and a week into this mead going, I finally got my new hydrometer and took a reading, and then did it again two weeks later.
According to the Hydrometer Temperature Correction Calculator, an SG of 1.120 at 70F adjusts to 1.121 at 60F. A temperature of 80F adjusts an SG of 1.110 to 1.112.
What I'm having a hard time understanding, is the hydrometer readings. For instance, the (adjusted to 60F) SG went from 1.121 down to 1.112. This means that it's still chugging along, just slowly and silently, right? I see no activity in the air lock (I sat there for a good 30 minutes staring at the damned thing). I also see no bubbles inside rising like I would with a normal mead.
Also, how can the % of sugar go down AND the ABV go down 1%? Are sugar level/ABV readings bogus after you've already pitched yeast into the must and let it ferment?
Since I have so much of it, I drank what I was using as a test for the hydrometer. It is VERY strong smelling (cinnamon/clove), and very thick...if you get any of it on your hands, your hands WILL be sticky (as opposed to my other meads, which I guess are all pretty much dry as it's not that sticky if I spill some on the countertop). I can smell the alcohol coming off of this large batch, but it's mixed with cloves, cinnamon, and orange...so I'm not quite sure if it's the alcohol or if my nose is being assaulted by the spices.
It hasn't cleared, though. It's just a golden yellow color, just a tad bit darker than most lemonade jugs you can get at the supermarket.
The only mead I've had were the ones that I've finished (just two), or the ones that I drank BEFORE they finished because they were just so darned good (even though, I did end up with some gas in the pants...my fault for drinking yeasties that were still farting?). These were: strawberry, classic mead, green-apple, and orange mead. So nothing that had a strong smell to it.
I'm open to any criticisms or advice, as always. Still very new, so as I experiment I think it's good to get feedback from the vets ;-) And (if the wife approves), I'll soon be able to hit Patron status to rifle through the awesome recipes that I'm sure abound within! I just hope to one day bring a fount of knowledge into that forum...as it stands now...I'm just playing with what I find in the fridge (pineapple, pear, peaches, apples, grapes, pizza...yes...I thought about it!).
- Orion
Here is my recipe for my modified JAO recipe for mead. I know the recipe calls for 1 gallon, but I was extremely eager to put my new 6.5 gallon carboy to good use, so I went ahead and tried this...just not sure how it's going at the moment. Keep in mind, I've only been brewing for three months, and I've never added cinnamon or cloves to my mead before...and that's what's throwing my sense of smell of (explained below).
3/27/2011 - JAO-style mead
6.5 Gallons total.
1.5 packets of Lalvin D-47
1 lbs Orange Blossom Honey, 15 lbs Clover Honey
5 "pinches" of Nutmeg
5 Small Cinnamon Sticks
5 Large Oranges
1 small box of Raisins
1 Clove
In hindsight, when making 6.5 gallons, I should have just put them into separate containers. Live and learn, I guess. The modifications in the recipe were made to appease the 6.5 gallon carboy, and also because I didn't happen to have the correct yeast on hand.
For the first three days, there was no activity in the airlock at all. Then slowly, I started to notice about 1 burp every 10 seconds or so. Unfortunately, I broke my hydrometer (tip: don't hold it by the stem and use it to move "chunks of fruit" out of the way), so I wasn't able to get an OG reading. About this time, we also hit a cold snap down here in Sierra Vista, Arizona, and so the temperature dropped in the pantry where this giant carboy was sitting on the floor. Thinking that it could stall the yeast, I moved the carboy on top of the clothes dryer (luckily, ours isn't one of the monstrous vibrating ones).
On the 1st of May, which is about a month and a week into this mead going, I finally got my new hydrometer and took a reading, and then did it again two weeks later.
5/1/2011
Temp: about 70F
SG - 1.120
ABV - 16%
Sugar - 30%
5/18/2011
Temp: about 80F
SG - 1.110
ABV - 15%
Sugar - 27%
Temp: about 70F
SG - 1.120
ABV - 16%
Sugar - 30%
5/18/2011
Temp: about 80F
SG - 1.110
ABV - 15%
Sugar - 27%
According to the Hydrometer Temperature Correction Calculator, an SG of 1.120 at 70F adjusts to 1.121 at 60F. A temperature of 80F adjusts an SG of 1.110 to 1.112.
What I'm having a hard time understanding, is the hydrometer readings. For instance, the (adjusted to 60F) SG went from 1.121 down to 1.112. This means that it's still chugging along, just slowly and silently, right? I see no activity in the air lock (I sat there for a good 30 minutes staring at the damned thing). I also see no bubbles inside rising like I would with a normal mead.
Also, how can the % of sugar go down AND the ABV go down 1%? Are sugar level/ABV readings bogus after you've already pitched yeast into the must and let it ferment?
Since I have so much of it, I drank what I was using as a test for the hydrometer. It is VERY strong smelling (cinnamon/clove), and very thick...if you get any of it on your hands, your hands WILL be sticky (as opposed to my other meads, which I guess are all pretty much dry as it's not that sticky if I spill some on the countertop). I can smell the alcohol coming off of this large batch, but it's mixed with cloves, cinnamon, and orange...so I'm not quite sure if it's the alcohol or if my nose is being assaulted by the spices.
It hasn't cleared, though. It's just a golden yellow color, just a tad bit darker than most lemonade jugs you can get at the supermarket.
The only mead I've had were the ones that I've finished (just two), or the ones that I drank BEFORE they finished because they were just so darned good (even though, I did end up with some gas in the pants...my fault for drinking yeasties that were still farting?). These were: strawberry, classic mead, green-apple, and orange mead. So nothing that had a strong smell to it.
I'm open to any criticisms or advice, as always. Still very new, so as I experiment I think it's good to get feedback from the vets ;-) And (if the wife approves), I'll soon be able to hit Patron status to rifle through the awesome recipes that I'm sure abound within! I just hope to one day bring a fount of knowledge into that forum...as it stands now...I'm just playing with what I find in the fridge (pineapple, pear, peaches, apples, grapes, pizza...yes...I thought about it!).
- Orion
