Threw together a batch of original JAOM yesterday.
- 3.5 lbs. raw honey
- Spring water
- One orange
- One cinnamon stick
- Pinch of nutmeg
- One whole clove
- 25 chopped raisins
- 1 tsp. Red Star active dry yeast

Most recipes state that fermentation in JAOM should be noticeable after 1-3 hours; it's been over 24 since I finished putting this batch together. There is absolutely no bubbling activity within the must or airlock. (I don't have a hydrometer; I plan on buying one soon enough) I'm aware that normal recipes which utilize wine yeasts can take up to 72 to begin fermentation but my impression is that bread yeast is supposed to kick off much faster. Any input is appreciated.