Agreed, reading through the entire JAO thread Joe himself states that he found the recipe worked best (to his tastes) when cut into 8th's, though many people find no issues with smaller pieces, and some go to great lengths to reduce pith taste via peeling etc.
Attempting JAOM
- Thread starter psuath
- Start date
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Agreed, reading through the entire JAO thread Joe himself states that he found the recipe worked best (to his tastes) when cut into 8th's, though many people find no issues with smaller pieces, and some go to great lengths to reduce pith taste via peeling etc.
so it's been about 3 weeks. it looks like all 3 batches are starting to clear. After they clear/fruit drops, i'll probably rack them together into a single carboy.
i was wondering if there's a difference between using vanilla beans vs. vanilla extract to make a "creamcicle" type of JAO.
Thoughts?
i was wondering if there's a difference between using vanilla beans vs. vanilla extract to make a "creamcicle" type of JAO.
Thoughts?
I know someone did a Creamsicle style JAO... Orange Dream, maybe? Use the search tool and limit it to titles at first, dig deeper if that doesn't find it...
If you use beans, you have a little more control over what kind of vanilla character you get. The different varieties have different uses in the culinary world, and can be used similarly in mead making. It will also take a bit longer than extract to get the amount of vanilla you're looking for.
As for extract, it's basically just alcohol soaked vanilla (what you'd be doing if you just use the beans), so someone has already done the hard part for you. It will integrate faster than whole beans, but at the cost of not knowing what is in it (ie Bourbon or Tahitian or Madagascar, etc). The extract should work just fine though for a "creamcicle" flavor. Just don't use too much.
so really, in a pinch i could just add the extract to say a single bottle or serving, but if i wanted to make a batch, using the whole bean would be better?
Well, it's really up to you. The whole bean won't necessarily be "better", just different. Whether it tastes better is dependent on your personal tastes. There is nothing unnatural about the extract (just alcohol and vanilla), so you could easily use it for whatever you want. Be it in the glass, in a bottle, or with the whole batch.
Using the whole beans just gives you a bit more control over the kind of vanilla flavor you get (subtle, overtly in your face, spicy, sweet, etc). It basically just comes down to personal taste and how much you're willing to dish out for some more exotic varieties of vanilla bean, if so desired.
quick update.
been just over 3 weeks and it looks like it's starting to clear. i think the "2 clove" batch is clearest. now, all 3 batches still are murky. i'm thinking the 95 degree heat wave that covered the nation "helped" out with the mead. The thermostat right next to the closet with the mead was reading about 79 degrees. (is not having central air a good or bad thing?)
I think what i'm going to do is basically rack off the good stuff from the 3 batches into 1 gallon jug, then any additional will just get bottled. from the bottled stuff, i'll use some extract to see how the vanilla flavoring goes.
then, my plan is to make about a 6 gallon batch (yeah for large primary fermenters and carboys) and take 1 gallon and use the bean approach. then after i have a stock of the "simple stuff" i'll move on to making the more traditional types of mead.
been just over 3 weeks and it looks like it's starting to clear. i think the "2 clove" batch is clearest. now, all 3 batches still are murky. i'm thinking the 95 degree heat wave that covered the nation "helped" out with the mead. The thermostat right next to the closet with the mead was reading about 79 degrees. (is not having central air a good or bad thing?)
I think what i'm going to do is basically rack off the good stuff from the 3 batches into 1 gallon jug, then any additional will just get bottled. from the bottled stuff, i'll use some extract to see how the vanilla flavoring goes.
then, my plan is to make about a 6 gallon batch (yeah for large primary fermenters and carboys) and take 1 gallon and use the bean approach. then after i have a stock of the "simple stuff" i'll move on to making the more traditional types of mead.
next update:
racked from the 3 1 gallon jugs into 2 1 gallon jugs, and i had a bit left over for 1 and 3/4 of a regular wine bottle.
i'm a bit worried, because the sg at the time was about 1.048. everything looked clear, and the samples that i took to read tasted great. nice orange flavor, subtle clove and cinnamon. a bit of "fuel" was in there too, but not too bad. I'm hoping that if i leave the two jugs for another 2-3 months it'll smooth out a bit before i bottle.
i'll keep you posted.
racked from the 3 1 gallon jugs into 2 1 gallon jugs, and i had a bit left over for 1 and 3/4 of a regular wine bottle.
i'm a bit worried, because the sg at the time was about 1.048. everything looked clear, and the samples that i took to read tasted great. nice orange flavor, subtle clove and cinnamon. a bit of "fuel" was in there too, but not too bad. I'm hoping that if i leave the two jugs for another 2-3 months it'll smooth out a bit before i bottle.
i'll keep you posted.
So i finally bottled the 2 gallons yesterday. got 9 and 1/3 bottles. Forgot to take a FG reading, but seeing as how i didn't have a OG reading, i can't say much.
I took a bottle to a outing for my wife's work. One of her co-workers had 2 glasses and couldn't get over it. Another co-worker's husband was asking for the recipe. And this is a guy who drinks only coors light and jack&coke.
I took it to my parents later that evening, and they tried it. They weren't fond of it, but they don't like the sweet and spices in wines, so it was a hard sell for them.
my wife and i both liked it, so i'll take it as a win. Gonna finish the 1/3 bottle, and let the rest age.
Come spring, i'll be making a 6 gallon batch.
I took a bottle to a outing for my wife's work. One of her co-workers had 2 glasses and couldn't get over it. Another co-worker's husband was asking for the recipe. And this is a guy who drinks only coors light and jack&coke.
I took it to my parents later that evening, and they tried it. They weren't fond of it, but they don't like the sweet and spices in wines, so it was a hard sell for them.
my wife and i both liked it, so i'll take it as a win. Gonna finish the 1/3 bottle, and let the rest age.
Come spring, i'll be making a 6 gallon batch.
Glad to hear it went over well! My parents haven't been fond of anything sweet either, but they really seemed to like some dry stuff I brought over because I don't like it dry... You could try a gallon or two of a dry traditonal mead at some point to see if you like it and if they like it (the nice thing about that is you don't need as much honey as for a JAO).
I also hope to move on a few months so I really don't want to get too much going. Once we get settled ill hope to make some traditional, melomel and well whatever.
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