Chevette Girl, I realize I'm asking about a post from a few years ago, but I'm interested in your crabapple recipe. You mentioned that you used 20 or so small apples? How much apple flavor (vs just tartness) came through in the end? I just found a crabapple tree near my house and I'd love to use the apples!
JAO with other fruits and some experiments?
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I've done both a lemon and a grapefruit JAOM and both turned out well. I used one sliced lemon (disposed of thick rind ends) and substituted 2 anise stars for the cinnamon. Was good, got better with age. The grapefruit version used Joe's recipe exactly but substituted one really sweet ruby red for the orange. It was very good.
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I'm a big fan of tart in a JAO. The regular recipe is a bit too sweet for me and what I'm tasting in the Meyer lemon batch so far is fantastic. Finding that balance transforms JAO from a "foolproof beginner mead" into a masterpiece.
Theres only one sure way to find out!
Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
I've made 3 batches of the JAOM and they are the only batches that have turned out so well that they got refill requests by friends and family.
Most recent batch I tried with Blood Oranges. I just substituted. Everything else was the same. Great color, great smell but it was very hot. High in alcohol and the flavor reflected this.
Its been aging in the secondary for awhile and has mellowed somewhat but still very "hot" in flavor.
I have no theory as to why this is.
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Most recent batch I tried with Blood Oranges. I just substituted. Everything else was the same. Great color, great smell but it was very hot. High in alcohol and the flavor reflected this.
Its been aging in the secondary for awhile and has mellowed somewhat but still very "hot" in flavor.
I have no theory as to why this is.
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Ok,
Here is the details:
3 gal batch
10 lbs. Clover honey
2pkgs 71B-1122 ( made a starter 2 days in advance)
6 medium blood oranges ( 2 were spliced and the other 4 were juiced)
Raisins ( just 5)
2 lg stick of cinnamon
3 whole cloves
A pinch of nutmeg
DAP, Go Ferm and FermAid K
OG was 1.120
SG was 1.002
I calculate that to be roughly 14% ABV
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I am for trying anything. After I pulled another sample ( it is still in a 3 gal carboy) and trying it again, my wife thinks you might be on to something. We were expecting the warming type of alcohol flavor or feel. Cognac like, I guess. This is like a shot of cheap vodka......somewhat milder.
Going to try a small bit of back sweetening and see how it goes.
Thanks for the input.
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Howdy all,
My Lemon batch is 28 days old today, it is looking great, smells better than it looks. I am starting my 3 gallon batch of vanilla bean JAOV tonight. And tomorrow my 1 gallon blood orange.
Anyone else doing any other cool combos?
My Lemon batch is 28 days old today, it is looking great, smells better than it looks. I am starting my 3 gallon batch of vanilla bean JAOV tonight. And tomorrow my 1 gallon blood orange.
Anyone else doing any other cool combos?
Hi Monkey and welcome to the forum. Stick around here, it's a great place. It's best to start a new thread instead of resurrecting and ancient post with tones of data to drag around
I like to mix them up after they are done. Orange with lemon and so on. Those three sound great. You should try blending them after they finish. I like to wait 100 days (just 10 more than three months) until the fruit falls and it's looking crystal clear.
So fast forward, just bottled the batch referenced here in this thread. Time has indeed mellowed this batch. I didn't' back-sweeten as I originally stated. It is still a bit strong but it is very drinkable. I would do this again but I would watch the ABV and adjust accordingly.
Good discussion! Thanks all!
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