So my first gallon of JAO is made up and fermenting quite nicely in my closet. Now I'm thinking of making a 3-gallon carboy full of this stuff, more for Christmas time. Now, do I just scale up the ingrediants by three? Even the yeast, using 3 tsps instead of 1? And would using champagne yeast have any effects on it other than raising the alcohol percentage?
Question on JAO
- Thread starter MedievalForester
- Start date
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As you may have guessed this question has been asked many times thoughout the forums. My suggestion is to do a little research before we answer. :icon_study: Alot of your information is logged in here at your disposal. Answering the same question over and over eats alot of space up here and makes it hard for the forum officials to take care of. If you doa search and come up with nothing by all means ask again and we will help you. A little research goes along way. Keep us posted on your progress! :icon_thumright:
