JAO BJCP Category - Help

Since JAO gets some flavors from the added fruit as well as the spices, it properly gets classified in the 26C - Open Category.

Welcome to the "Gotmead?" community, by the way!!

Definitely the 26C Category

Yep, I agree open category

Cheers,
Jon

DevKat said:

Has anyone entered their JAO in a comp and if so which category did it slot into?

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Well, just hope Jack of JAO doesn't find out. I doubt he would like you taking credit for his recipe.

KingDave said:

Well, just hope Jack of JAO doesn't find out. I doubt he would like you taking credit for his recipe.

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Dude, you don't know what the hell you're talking about. Joe would not only be totally supportive of someone entering his recipe, he would also congratulate them if they won.

In fact, if you knew anything at all about the mead world, you would know that a version of Joe's Ancient Orange won the 2nd Annual Home Mead Maker Competition at the International Mead Festival in Denver, Colorado.

If you're going to be a troll, you're time here will be very brief. In fact you're going on double secret probation because you've already been warned once. I'll decide what to do with you at some point.


Oskaar

KingDave said:

Well, just hope Jack of JAO doesn't find out. I doubt he would like you taking credit for his recipe.

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DK -- if you're reading this, try using the search option on this topic. I know, this is a *really* big forum with a lot of posts, and a lot of history too.

Ancient Orange was launched almost as a half thought, by Joe Mattoili, way back in the beginning days of GotMead. It was an amazing recipe, and took on a life on its own, bigger than what Joe had ever imagined.

Joe is a really great guy, a good friend of the regulars on these forums, I had the opportunity to meet him at the 2004 International Mead Festival, a great experience. Lots of other regulars remember Joe M. well. He hasn't been active for a while, but he's still around.

I'm going to ask that you take a deep breath for a moment or two, let it out, and think a bit about coming on to a forum where there are a lot of people, who know each other well, like, for about ten years, fifteen years, even more. The same goes for how we go about making mead. A long long history here, personalized, of course, but we have some well experienced meadmakers on these forums, who know each other well.

Join the party. It's been going on for a long time, about 20 years and longer for the aged regulars on these forums, longer when you think about the history of mead in the USA. Just be polite, don't act stupid, this isn't a USENET forum, share some mead, and be good.

If someone's recipe is proprietary, s/he won't post it on a public forum. If s/he does, it's fair game for the rest of us to try to duplicate it, which most of us have probably done when it comes to JAO (and we've probably dickered with it, as well). And as Oskaar has recently said, even if you do someone else's recipe with the intent to duplicate it exactly, there will be differences because of a myriad of little jots and tittles that can influence how a mead turns out. That's the art part of meadmaking, whereas the recipe is the science. Both influence the result, and small variations in either can make large differences in the ultimate taste of the mead down the line, making it uniquely yours.

We had a thread in recent months discussing how to acknowledge the meadmaker whose recipe we used for our mead, and as I recall, the consensus was that is is only polite to mention the inspiration for the mead in the title or the description. That's why you see names like Oskaar's Oaked Traditional Sweet Mead or Heart of Dorkness (which I especially love).

And I don't know, maybe Joe'd be tickled to know his mead was winning awards.

At the risk of kicking the dead horse, I'll chime in too. The reason we post recipes (and process, and tons of other details which leaves very little to the imagination) is that we want people to take inspiration from our work (or perhaps learn from our mistakes). This board is mostly a pretty typical subset of your average homebrewers--so far as I have encountered--and we are very open with our recipes. This is not Coke vs. Pepsi where some secret recipe is carefully guarded by pixies and dragons. We're not here to make money, we're not here to earn medals, and we're not here to be "better" than anybody else.

Joe's Ancient Orange is becoming something of a legend on the 'net. One of the long standing jokes/traditions about JAO is, "don't mess with it!" It's something that was observed about JAO, if you tinker with the original recipe too much, it doesn't work out nearly as well.

JAO has won more than one award in competition, submitted by folk who tried the recipe and found it good. It's been a while, but last time I talked with Joe about his JOA, he was happy to hear that it had made such a strong contribution to the mead making community.

Anyway, we're not a young forum anymore, it's certainly not a closed party, probably one of the most open parties on the 'net, but there are a lot of folk here who've been around for a while. Rules of good manners apply equally here, on the 'net as well as in public. Join the party, but get to know us too.