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  1. #1
    Join Date
    Mar 2011
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    On one of 7000+ islands in the Pacific
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    637

    Default First batch - JAO variant

    Racked my first batch of mead over the weekend. It was a variation of JAO:

    2 lbs Sue Bee Raw honey
    25 Sun-Maid Raisins
    Distilled water (balance of 1 gallon)
    1 Navel Orange

    Yeast: Red Star Active Dry (5g)

    Started: 2/27/11
    Racked: 3/26/11

    Took a month to rack because it took that long for my equipment to get here. I couldn't find food-grade tubing to siphon here in the Philippines (can I use any tubing as long as I sterilize it)?

    It tasted kinda like fizzy orange juice. I could feel the alcohol burn/bite on my tongue. I know that from the amount of honey it'll turn out to be fairly dry. Is that normal after a first ferment?

    I'm planning to make a fruit mead and I'm also going to be using yeast nutrient and energizer. When the instructions say 1 tsp/gallon, is this one heaping teaspoon or leveled off like a measuring spoon (or does it matter)?

  2. #2
    Join Date
    Feb 2008
    Location
    UK - South Coast.
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    3,632

    Default

    Sorry to say, but I suspect that you're just gonna find out what the rest of us who've varied the JAO recipe have learned..........

    That its best to keep to the original recipe, because it doesn't make for a nice dry melomel.

    regards

    fatbloke
    here's me home brewing blog (if anyones interested....)
    and don't forget
    What the large print giveth, the small print taketh away! Tom Waits.....

  3. #3
    Join Date
    Mar 2011
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    Default

    well, I didn't get the recipe from here... I got it from another site and found that it was similar to the JAO... I originally had 3 lbs of honey but when I went to make the mead I discovered that someone used the other pound...

    Quote Originally Posted by fatbloke View Post
    Sorry to say, but I suspect that you're just gonna find out what the rest of us who've varied the JAO recipe have learned..........

    That its best to keep to the original recipe, because it doesn't make for a nice dry melomel.

    regards

    fatbloke

  4. #4
    Join Date
    May 2007
    Location
    The Fusel Shack, in the swamp west of Ft. Lauderdale, Florida
    Posts
    8,771

    Default

    You may be okay with this being dry. It only used 1 orange and you didn't spice it which adds a lot of phenolic elements. If you had juiced the orange rather than putting it in with all the albedo (the bitter white pithy stuff) it would probably be smoother much sooner. As a dry batch, it may take several months for the pithy bitterness to fade, but try to give it time (or you can stabilize and backsweeten).

    When measurements are given in tsp, usually it should be a level tsp, but that kind of inaccuracy is why I recommend using a scale and going by weight. It is much easier to be consistent in grams.
    Lanne pase toujou pi bon
    (Past years are always better)

  5. #5
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    Mar 2011
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    Default

    I just checked my jar this morning. I'm seeing condensation forming on the inside of the jar. Is this normal?

    It's not full (i.e. it's about half a gallon) -- since I wasn't planning to include the fruit and the sediment in the secondary ferment...

  6. #6
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    Mar 2011
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    Default

    Since a photo is worth a thousand words, I think it's best if I just show what's going on. It's the photos in the gallon jar I'm referring to. As you can see, it's only about half full. I found condensation on the sides of the jar this morning. Should I transfer this to smaller containers?

    Airlock is completely dead.

    http://www.facebook.com/album.php?ai...1&l=3d899d232f

    Apologies in advance if I'm not supposed to post links to other sites here... You can make me drink it later... :-)

  7. Default My first batch of mead

    Hi I have made my first batch of mead and I was wondering is it suppose to kinda smell like beer? It has been fermenting for like 3 weeks and the balloon wasn't all the way full for the first 2 weeks but now it is standing upright. Could there be a problem happening with the fermentation? Here is the recipe I used. http://www.youtube.com/watch?v=mClSA1LZPIs just 3 pounds of honey 25 raisins 1 orange and a gallon of water

  8. #8
    Join Date
    Mar 2011
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    Quote Originally Posted by Dreaming_Requiems View Post
    Hi I have made my first batch of mead and I was wondering is it suppose to kinda smell like beer? It has been fermenting for like 3 weeks and the balloon wasn't all the way full for the first 2 weeks but now it is standing upright. Could there be a problem happening with the fermentation? Here is the recipe I used. http://www.youtube.com/watch?v=mClSA1LZPIs just 3 pounds of honey 25 raisins 1 orange and a gallon of water
    Welcome to the boards!

    It'll smell yeasty... and the balloon won't inflate like the way it would if you blew into it.
    "The single biggest threat to our planet is the destruction of habitat and along the way the loss of precious wildlife. We need to reach a balance where people, habitat and wildlife can co-exist -- if we don't, everyone loses...one day...Since when has killing a wild animal, eating it or wearing it, ever saved a species?" - Stephen Robert Irwin (1962 - 2006)

  9. Default

    Yea I know the balloon isn't supposed to be like that and it wasn't but I did find out why it was doing that, there was more moisture in the air then before since it got warmer out. The gasses weren't releasing as fast so I just put a dehumidifier in the room and now it seems to be fine. I was wondering when or if I should taste the mead to see if it is fermenting okay.

  10. #10
    Join Date
    Sep 2010
    Location
    near a lake
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    Default

    Quote Originally Posted by Dreaming_Requiems View Post
    Hi I have made my first batch of mead...
    I like anyone who is called anything that has anything to do with "Dreaming."

    Welcome to GotMead!
    Making Mead With TLC since 2010

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