So sometime in September of last year, I decided to make some JAOM. I'd already made a dry, white plum mead (currently tasting like some strange combination of jet fuel and the inside of a woman's purse, with a delicious honey and white plumb note as an aftertaste--this is aging much, much longer--i expect great things), and I had about five gallons yield worth of honey left over. So I did. I made three gallons of the stuff to spec, and one gallon with blue/blackberries.
The standard JAOM was magnificent. Two months later and we were drinking like the stuff like the world was going to end. Gonna have to make five gallons of that so it's simply on-hand and just in rotation.
But you see, there was a few lbs of honey left over. Hmm, out of oranges, out of spices. Well how about I follow the JAOM template and just say screw all but the raisins? Sounds like a recipe for disaster.
Two months in. Won't clear, smells yeasty.
Cold crash. One month later. Not clear. Is someone baking bread?
One month later, clear. Odor suspiciously that of a bakery. Bottle it anyway cuz what the hell!
Fast-forward to now. Doing some other bottling (apfelwein, imperial IPA, the white plum mead for long term bottle aging) and I see the gallon carboy I made the stuff in. I had neglected to clean it. I expected it to smell absolutely rank, however being me (and male, and human, so completely unable to resist even the foulest temptation) I took a big whiff.
Wow. Honey punch to the face. There's no way... NO WAY.. Is there? The stuff in the bottles... It can't possibly... Gotta crack one.
Chilled. Corked. OMG.
It's like a sweet traditional mead.. But it's absolutely fabulous. I want to eat it with deserts that will make me obese, I want to reduce it and MAKE MORE deserts that will make me obese. Fleischmann's yeast, I kind of love you, you underrated thing.
Anyone else uh, try this?
The standard JAOM was magnificent. Two months later and we were drinking like the stuff like the world was going to end. Gonna have to make five gallons of that so it's simply on-hand and just in rotation.
But you see, there was a few lbs of honey left over. Hmm, out of oranges, out of spices. Well how about I follow the JAOM template and just say screw all but the raisins? Sounds like a recipe for disaster.
Two months in. Won't clear, smells yeasty.
Cold crash. One month later. Not clear. Is someone baking bread?
One month later, clear. Odor suspiciously that of a bakery. Bottle it anyway cuz what the hell!
Fast-forward to now. Doing some other bottling (apfelwein, imperial IPA, the white plum mead for long term bottle aging) and I see the gallon carboy I made the stuff in. I had neglected to clean it. I expected it to smell absolutely rank, however being me (and male, and human, so completely unable to resist even the foulest temptation) I took a big whiff.
Wow. Honey punch to the face. There's no way... NO WAY.. Is there? The stuff in the bottles... It can't possibly... Gotta crack one.
Chilled. Corked. OMG.
It's like a sweet traditional mead.. But it's absolutely fabulous. I want to eat it with deserts that will make me obese, I want to reduce it and MAKE MORE deserts that will make me obese. Fleischmann's yeast, I kind of love you, you underrated thing.
Anyone else uh, try this?
