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Scaling up the JAOM.. just x5?

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mannye

mannye

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Oct 10, 2012
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If I want to make a 5 gal batch of JAOM is it as simple as just multiplying everything x 5? Also, I kept my 1 gal carboy in the dining room...no windows, but it's not dark. Does that matter? I suspect my 5 gallons will spend a lot longer bubbling away than the one. I wanted to place it in a prominent location in the dining room because it looks so "steampunky" with a nice glass airlock but if it needs darkness I will place it on the floor and cover it...
 
Yes, just multiply everything by 5, some folks say you don't need to multiply the yeast but I do anyway.

Some wines can be a little more delicate but a JAO (and many melomels) should be fine as long as it's out of direct sunlight.
 
Yeah I did a 5 gallon, x everything by 5 except the yeast. When I tasted it, was a bit too much tingle on my tongue. Still good and drinkable just not what I preferred. 3-4 cloves is what ill do next.
 
McJeff said:
Yeah I did a 5 gallon, x everything by 5 except the yeast. When I tasted it, was a bit too much tingle on my tongue. Still good and drinkable just not what I preferred. 3-4 cloves is what ill do next.
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Cheers on all of you batches so far. I enjoy the clove numbing effect. But then again, I am a huge fan of the whole Pumpkin Pie spice blend. Ciders, cobblers, pies, you name it.
 
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