Toggle sidebar

JAO - Has Anyone Ever Done This Before ?

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
G

GrantLee63

NewBee
Registered Member
Feb 19, 2006
523
1
0
67
Clarkston, MI
I just recently honey-primed a batch of 'Antipodal' that I made and am patiently waiting for the 3-4 week time-frame to elapse to ensure adequate carbonation in the Grolsch bottles that I used. Thanks again to everyone who assisted me with that.

I also have a 5 gallon batch of JAO that I've been bulk aging and am now thinking about doing the same thing - naturally carbonating it. Seems like the orange, spices, and sweetness would make for an interesting beverage carbonated.

As my 'Antipodal' used EC-1118, and all I had to do was add my honey (mixed with some warm water) in my bottling bucket, rack the mead into the bottling bucket, and then fill my bottles. I was told that the EC-1118 will readily consume the honey in short order and carbonation will occur.

Now with JAO, there is obviously bread yeast that is used, so I'm assuming that I'll have to add some additional yeast ? Based on the feedback I've received for my 'Antipodal', if you want to add any additional yeast, it should be of the same type that was used during initial fermentation - right?

Which leads me to these other questions ..... IF I should decide to naturally carbonate my JAO, should I add some more Fleischmann's, and if so, how much for a 5 gallon batch? Also, should I be concerned about imparting any bread yeast like flavors to my mead after carbonation occured? HAS ANYONE EVER DONE THIS BEFORE ?

Thanks in advance for your assistance ....

GrantLee63
 
I've never tried this!
To me it seems that the problem is that the yeasties have reached their alcohol tolerance. There's plenty of sugar left, so what's the point of adding more sugar? It's not so trivial to naturally carbonate a sweet mead...
 
Good point Sander ..... Well, I wonder if I added just a pinch of a higher alcohol tolerant yeast ? I definitely want to keep it sweet and I do not have a spare refridgerator to put a keg in, because if I did, I would obviously just force-carbonate it ....
 
GrantLee63 said:
Well, I wonder if I added just a pinch of a higher alcohol tolerant yeast ?
Click to expand...

Beware of bottle bombs!!
When carbonating you probably want the level of CO2 corresponding to .5 maybe 1% alcohol. Much more and you get bottle bombs.
So if your mead is at 14% and you add a new yeast with 14.5% alcohol tolerance, I guess it could work. Otherwise, "don't try this at home".
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom