yes that's the conclusion I am coming to based on the information that im seeing and recieving and it will just be a Mayer of which I like best
best type of yeast
- Thread starter Hollywood13
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Well then all you have to do now is get started! Only thing for JAOM is if you don't have a one gallon glass carboy get a cheap gallon of wine or apple cider and use that. You can make sangria with the wine or drink the apple cider.
Sent from my galafreyan transdimensional communicator 100 years from now. G
Sent from my galafreyan transdimensional communicator 100 years from now. G
Is that Hollywood CA or FL? Cause if it's FL, I can go help you out.
Sent from my galafreyan transdimensional communicator 100 years from now. G
Sent from my galafreyan transdimensional communicator 100 years from now. G
ALRIGHT fellas I got my first batch brewing based off a variation of Bob's joam recipe but I used blackberries instead of oranges and dates instead of raisins. . I also used the Lalvin K1 -v1116
Well your variation is all to the good, is what I'm thinking.
The basics of the JAO recipe is that while orange is used, the pithy bitterness that results from that, is balanced out by the residual sugar that results from using bread yeast. If you'd stuck to the main JAO recipe, your use of a wine yeast would have likely taken it dry and that would have focused the flavour on the pithy bitterness as there'd have been little to mask it.
So I'm now thinking that you'll get a dry mead (may not need any energiser because of the fruit - keep an eye on it as long as it progresses ok ferments down and doesn't produce any off smells its likely fine).
I'd suggest you put some thought into what you want from the mead, flavour-wise.......
why ? Because the majority of the fruit flavour is attached to the natural fruit flavours. So if the chosen fruit is just nutrient and colour and not so much residual fruit taste, great. If you were hoping for a more fruity flavour, then you're likely gonna have to think on stabilising the brew once its finished and either more fruit into secondary or that plus back sweetening further down the line......
Think on the flavour of grape juice and wine, and the dissimilarity of them.........
well I was really hoping for it to have a hint of the blackberry flavoring not like mouth full of blackberries bit I def wanted you to know they were part of it worth a suttle flavoring
Well, with that in mind, maybe using a yeast that helps with flavour/colour retention, like RC-212 (care needs to be taken as it's a nutrient hog), and then if you work out that you want to use X amount of fruit per gallon, then maybe split it, using half in the primary and half in the secondary or 2/3rds in primary and 1/3 in secondary.
I'd have thought that would give you enough of the original blackberry flavour without it being too much.
Equally, if you make it "medium" by fermenting dry in primary, then adding the second part of the fruit to secondary for a month, then once it's racked off the fruit, test gravity and back sweeten it to no more than 1.010 you would get the kind of effect that you mention above.....
I'd have thought that would give you enough of the original blackberry flavour without it being too much.
Equally, if you make it "medium" by fermenting dry in primary, then adding the second part of the fruit to secondary for a month, then once it's racked off the fruit, test gravity and back sweeten it to no more than 1.010 you would get the kind of effect that you mention above.....
Thanks that's something I'll keep in mind for my next batch long as this one goes well except im only 2 weeks in and my air lock seems to have stopped bubbling already the fermentation process shouldn't be done yet none of the fruit have sank Im starting to think I may have messed up some where
Probably not. Fermentation can indeed finish or slow noticably, relatively soon. Most people when new to this, worry some because they presume that the fruit will drop instantly that the fermentation is complete.
Ain't gonna happen. If it's made following the basic JAO protocol, then it can take a couple of months for the fruit to drop. Keep it in a dark place or cover the fermenter and let it do it's thing. It'll clear and drop the fruit in it's own time.......
Ain't gonna happen. If it's made following the basic JAO protocol, then it can take a couple of months for the fruit to drop. Keep it in a dark place or cover the fermenter and let it do it's thing. It'll clear and drop the fruit in it's own time.......
Thanks for clearing that up I was thinking that the dropped fruit was a sure sign the fermentation was done
I'm sure different fruit drop at different times. Even oranges in JAOM drop at different times for different people. Probably a lot of factors such as density of fruit, residual sugar in mead and temperature of mead. While the dropping of fruit is part of the JAOM method I don't think this is necessary otherwise. Probably removing it earlier also has some merits with certain yeasts because it racks the mead off the lees (especially if some months have passed). Leaving the fruit might have an effect like adding some fruit to secondary, meaning the mead will end up with more of the fruit's taste.
I wonder... How long should a person keep fruit in a mead if he is not following JAOM protocol?
I wonder... How long should a person keep fruit in a mead if he is not following JAOM protocol?
Hi,
My first mead fermented in a few days. I was a bit worried it fermented too quickly, but it turned out great. Took much longer to clear than to ferment - was don'e fermenting in 3 or 4 days, started clearing withing a week and took 4 weeks to clear properly. A pineapple I made recently I pulled out the pineapple after primary. I'm glad I did because the unique flavour isn't overshadowed by pineapple - it's sort of an undertone. I'm watching this to see your results.
My first mead fermented in a few days. I was a bit worried it fermented too quickly, but it turned out great. Took much longer to clear than to ferment - was don'e fermenting in 3 or 4 days, started clearing withing a week and took 4 weeks to clear properly. A pineapple I made recently I pulled out the pineapple after primary. I'm glad I did because the unique flavour isn't overshadowed by pineapple - it's sort of an undertone. I'm watching this to see your results.
ill probably take out the black berries after the first ferment cause I want the subtle flavoring and I think it only took about a week to ferment but it is starting to clear a bit so im looking forward to good results
Just an update on my mead guys tje fruit havent dropped yet but it seems to be clearing up nicely im keeping and eye out it for any strange changes tho
Sorry I hadn't been. On to update but it turned out great cracked the bottles open for Christmas and turned out to be a good semi sweet and a real subtle hint of black berry I think next time I'll try to make something more full flavored
