Jao The Ultimate Beginners Mead Recipe

[Danwood]

My first batch is fizzing away nicely.
Mildura orange blossom honey, Mildura orange and Mildura muscats. Mildura Mead !

I substituted the raisins for the big, fat muscats, and threw in 3 dates too, just for laughs. And no bloody cloves, because they suck arse :icon_vomit:
Hopefully it'll be just the tipple with a cheese board at Christmas, though not this one unfortunately...too soon.

 

[Thefatdoghead]

Where in the instructions does it say "2 packs of bread yeast"? Have a look at Page 1, for a 3.8lt batch (i.e. demijon sized) it calls for 1 tsp of bread yeast.

I suspect the reason you're not seeing anything is because all that yeast has completed fermentation within a 12 hour period.

Mmmmm, yeasty...

2 packs of that crusty old bread yeast thats been sitting on the shelf in woolly's for god knows how long, will be about equal to a teaspoon of healthy yeast when pitched dry straight into must at OG-1.380 or whatever it was because it was unreadable on the hydro when I checked it before adding the yeast. If it was done in a 12 hr period it would have bursted out the gladwrap but now I see it's just starting up and bubbling away nicely.
The 6 month old mead I have now is tasting really nice and I made a 5L starter with a liquid wyeast mead yeast pack and no "yeasty" flavours at all. Yes it's not to the recipe and more bread yeast than stated but now I see it fermenting away I think it'll turn out fine over time.

 

[bullsneck]

I just put my second mead down in as many weeks. First one using Red Box honey from Castlemaine and a Navel orange. The second one I got a little adventurous... Wangaratta Stringybark and a Blood Orange. Can't wait to try them!!

 

[prestonpaul]

I just put my second mead down in as many weeks. First one using Red Box honey from Castlemaine and a Navel orange. The second one I got a little adventurous... Wangaratta Stringybark and a Blood Orange. Can't wait to try them!!

Ha! And Reedpaths just posted a photo of them on face book

 

[drunkenmonkey]

made up my first batch of JAOM yesterday following the recipe including the optional spices, only problem i encountered was the IGA only had big navel oranges upon cutting open they were nice and juicy and the pith wasn't to thick so went with 2/3 of the orange cut into 8 pieces, and just used off the shelf black and gold honey

then was bored this morning so made a second batch this time swapping the orange for a tangerine and using manuka honey and skipped the optional spices,

the local markets are on this weekend so i should be able to get some cheap honey and if im lucky when i get back to work next week our regular bee-keeping customer might have dropped some fresh honey in to, just have to remember to give him a few bottles when its done

 

[Plaz]

Thanks for the beginner recipe. Ive never made Mead and found this really easy to follow.

Started bubbling away nicely after first hour and has been down two days now. Smells really nice in the cupboard.

Its at 26 degrees with a single buble coming through the airlock every 5-6 seconds.

The yeast I used was Tandaco dry yeast (7grams per pack) from Coles.


Has about 1 cm of head on it.

 

[Golani51]

I just opened my JAO. Been 18 months in bottle (I know...best drunk fresh!). Friends polished off a bottle in a couple days and asked for more. Will have to make another batch urgently as I only have 4 more litres. Will try fresh next time. Delicious.

 

[Mr. No-Tip]

Just bottled my second batches. Another pair of 5l demijons. After a month I racked one onto a heap of frozen berries and some french berry jam. I didn't take OG readings or SG when I racked.

It's been three months. They started getting very clear about a month ago, but the fruit didn't drop until I crash chilled a few days ago.

I probably should have taken readings...maybe waited a bit more. The honey mead was ~1050 and the melomel ~1070. I suspect that one stopped fermenting soon after I racked it.

I am drinking the melomel now. Pretty darn sweet, but not undrinkably so. Well over a definition of a sweet mead though. As I didn't take OG readings, I have no idea of alcohol content. Looking at OGs posted in this thread it could be anywhere between 2.5 and 8%.

Lessons you might draw from this: take OGs, don't rack onto something acidic too early.

 

[Perry the Pom]

G'day All,
I posted this message before but I do not know if I posted it in the correct place. I have read all these messages on Mead so I thought I would post it here as well.
Cheers Perry


G'day Brewer Pete,
I have followed your Mead recipe to a T. I made sure I purchased new yeast and kept the temperature correct. The mead bubbled in the airlock for two days, now it has stopped. I can see thousands of tiny bubbles coming from the bottom of the glass carboy to the top. I am in Queensland and the temperature is in the high 20. Could you give me some advice please, or anybody that has knowledge on the subject of Mead.
Cheers Perry the Pom

 

[Golani51]

Stick it under the house. It is too hot. I just leave mine in cupboardwhich seems to stsay quite cool.

G'day All,
I posted this message before but I do not know if I posted it in the correct place. I have read all these messages on Mead so I thought I would post it here as well.
Cheers Perry


G'day Brewer Pete,
I have followed your Mead recipe to a T. I made sure I purchased new yeast and kept the temperature correct. The mead bubbled in the airlock for two days, now it has stopped. I can see thousands of tiny bubbles coming from the bottom of the glass carboy to the top. I am in Queensland and the temperature is in the high 20. Could you give me some advice please, or anybody that has knowledge on the subject of Mead.
Cheers Perry the Pom

 

[syudoname]

I needed a 5 litre demi today and then it hit me - I'd seen this recipe 2 years ago, raced out to get all the goodies, followed the recipe to the letter and started it same day......
Having forgotten all about it for long enough to go significantly greyer I eyed the brew with some suspicion, the orange was a nasty dark colour - but hey it was nice and clear so I siphoned it out 99% sure I it was going to be bordering on poisonous.
A tentative sip ............... heaven :icon_drunk: , still not quite believing it could actually be alright, much less the sweet warming nectar I had sippped I poured 2 little glasses, added some ice and had my lad try it with me - it's unanimous.

I'm certainly not saying it was a good idea to leave it that long, but the mead gods were obviously smiling upon me.

Cheers,
Spanky.

 

[Thefatdoghead]

Tried mine a couple of weeks ago after 3 months and it's just got the hottest alcohol taste. Pretty disappointing really lucky Iv'e got heaps more mead on the go that is tasting spectacular!

 

[Plaz]

Thanks for the beginner recipe. Ive never made Mead and found this really easy to follow.

Started bubbling away nicely after first hour and has been down two days now. Smells really nice in the cupboard.

Its at 26 degrees with a single buble coming through the airlock every 5-6 seconds.

The yeast I used was Tandaco dry yeast (7grams per pack) from Coles.


Has about 1 cm of head on it.

This batch of mead from last month cleared last night - happy new year!!

Will it be ok to drink so soon after just 30 days?

 

[Bubba Q]

bottled my first batch yesterday. looks pretty darn spiffy

 

[bullsneck]

Well I went and forgot to add the water after the initial flurry of fermentation. Just checked on it after almost 3 months and they are clear as a bell. Too late to top up the water to 5L?

 

[Deep End]

Just whipped up my first JAO, followed the instructions to the letter, currently sitting in a dark place waiting for the yeasties to kick into action, roll on the next few months!

I like the idea of this mead stuff, makes me imagine pewter or wooden tankards and goblets, open fires, candlelight and importantly wenches dispensing the mead into said tankards and goblets of hairy men dressed in leather and fur, with daggers, axes n swords n stuff!

Yep I was born 1000 or so years too late!! :beerbang:

 

[Mr. No-Tip]

Well I went and forgot to add the water after the initial flurry of fermentation. Just checked on it after almost 3 months and they are clear as a bell. Too late to top up the water to 5L?

See what your grav is like. As I posted above, I had a couple batches of this that finished way high - 1050 for a straight one and 1070 for one I mixed with berries. The 1070 in particular was undrinkably sweet. I have found that it is absolutely smashing mixed in with Champagne or Cider though.

I have post diluted beer with boiled, coiled water at bottling before and the product was OK, and I believe the big commercials do this too? Wouldn't hurt to try, but I'd let gravity be your guide. Any higher than 1050 and I'd say it's too sickly sweet, but maybe it will make a good mixer?

 

[Danwood]

My first batch is fizzing away nicely.
Mildura orange blossom honey, Mildura orange and Mildura muscats. Mildura Mead !

I substituted the raisins for the big, fat muscats, and threw in 3 dates too, just for laughs. And no bloody cloves, because they suck arse :icon_vomit:
Hopefully it'll be just the tipple with a cheese board at Christmas, though not this one unfortunately...too soon.

OK, all finished and bottled !

OG 1.118
FG 1.010
14.5% abv

Initial tasting is very good. Quite light, nice citrus sweetness with a touch of bitterness and a slight warmth at the end.

Although, that was straight out of the fridge, crash chilling to drop the yeast, so I'd expect all the above notes to be more exaggerated when it's a bit warmer....which I'm looking froward to !

I had a play aroung with 3 of the bottles too. One with 2 whole cocoa beans, one with 4 cocoa beans and one straight but with a half tsp honey for a little carbonation.

I'll post back results in a month or two :icon_cheers:

 

[mjp]

Have made so many versions of this and never thanked you Pete. My wife no longer worries about the time and money spent on my brewing . Thanks !!. My fav version of JAO is no cloves, Blackberries instead of raisons, blood oranges, and 3 or 4 star anise, done with a nice dry style white wine yeast--- oh yeah, pattersons curse honey.

 

[Deep End]

Bottled mine yesterday and can suggest that lowans bread yeast has a decent alcohol tolerance. The mead was thin, highly potent and the primary flavour seemed to be orange peel, will not be using the whole orange next time! The yeast chewed up all the honey and if I had to compare it to anything it tastes like cask moselle that I imagine is in the high teens as far as alcohol content goes. Wasn't what I expected, it did taste marginally better with a teaspoon of honey whirled around in it though. Couldnt register any spicy notes from the cinnamon, nutmeg or clove, was just hot and orangey. Oh well, one must try these things.

 

[brettprevans]

Bottled mine yesterday and can suggest that lowans bread yeast has a decent alcohol tolerance. The mead was thin, highly potent and the primary flavour seemed to be orange peel, will not be using the whole orange next time! The yeast chewed up all the honey and if I had to compare it to anything it tastes like cask moselle that I imagine is in the high teens as far as alcohol content goes. Wasn't what I expected, it did taste marginally better with a teaspoon of honey whirled around in it though. Couldnt register any spicy notes from the cinnamon, nutmeg or clove, was just hot and orangey. Oh well, one must try these things.

you seemed to missed the part where your to leave it mature for many months. This is something you age fir anywhere up to a year or more. I still have botles thatvare a few years old. Absolutely lovely. You need to wait for hot alcohol to go away.

 

[Deep End]

Well the original recipe indicates its ready to go straight outa the demi, but fear not there's a good chance the remaining bottles will get some good age on them

 

[brettprevans]

Well the original recipe indicates its ready to go straight outa the demi, but fear not there's a good chance the remaining bottles will get some good age on them

no it doesnt. Its been aged. Reread it.

Edit. 2nd last line of petes first post. Age for 6 months

 

[drunkenmonkey]

Bottled mine yesterday and can suggest that lowans bread yeast has a decent alcohol tolerance. The mead was thin, highly potent and the primary flavour seemed to be orange peel, will not be using the whole orange next time! The yeast chewed up all the honey and if I had to compare it to anything it tastes like cask moselle that I imagine is in the high teens as far as alcohol content goes. Wasn't what I expected, it did taste marginally better with a teaspoon of honey whirled around in it though. Couldnt register any spicy notes from the cinnamon, nutmeg or clove, was just hot and orangey. Oh well, one must try these things.

mine was similar when it was finished , but myself and the missus have tried a little every month for the last 3 months and its mellowed more each time, so just put it somewhere out of the way and bring it out at xmas time

 

[surly]

Joined the JAO club today. Now all I have to do is remember to check it

For those playing at home, I used Tandaco dry yeast. 1 Navel orange, but only chucked half the skin in as it was very pithy (peeled half the orange and placed the flesh in).
The honey was local, organic bush honey. Fairly mild flavour and quite sweet.

Dodgy phone pic, just after pitching:

 

[Biggus Dichus]

Just wanted to thank you BP . First batch to your recipe using yellowbox honey, it's bottled at 5 weeks and tastes great (my Dad has placed an order for his birthday.) Second batch I added a tsp of all-spice and a vanilla bean but it's pretty spicey, like a mulled wine I'll give to friends... And then I had to give a third batch a go too, with raspberries in it and it's smelling fantastic.

On a side note, I sourced honey from a local guy with his own hives. His wife asked me what I was doing with the honey and when I told her she gave me a bottle of Duttons Sweet Mead she had purchased in 1985. I took it home and figured it would be off. When I cracked the seal a fortified smell wafted out, but the first little sip just melted in my mouth......it really is incredible and gave me a long term dream benchmark.

 

[DarkFaerytale]

while i have meaded before, many moons ago, i also have jumped on the JAO bandwagon about 3 weeks ago.

looking forward to new years when people will be made to drink it from a drinking horn. good times.

 

[of mice and gods]

A mate (Ashul on this forum) found a place selling bulk bush honey in Maleny for 4 bucks a kilo so I too jumped on the JAO band wagon. I had a lot of honey and no demijohns so I trippled the batch into a standard 30L barrel fermenter.

I was a bit worried about the pith from the Orange being too bitter (particularly because the only available Oranges were Navel). I had a previously horrible experience with one small lime in 1/4's in a Cerveza. So I adjusted that bit.

Here's what I did:
4.8kgs bush honey
1 full navel orange (cut into 8) and the flesh of another full navel orange (about tennis ball size)
3 cinnamon sticks (one was particularly nice and fat)
3 whole cloves
a pinch of nutmeg
topped up to 11.6 L (yeh I over poured a bit..)
Pitched a whole sachet of Tandaco brand bread yeast (2.5 teaspoons) at 20 degrees C

OG 1141

Now to wait!

 

[pt49]

Just started my 1st JAO Honey Mead off in 1.5 litre V8 vegetable juice jars... (1.5 litres is exactly ⅓ of 5 litres)

5kg's of Ironbark/Stringbark honey sourced from Alf Honey at Upper Beaconsfield ($10 a kg)... a very robust dark honey.

In each jar went...

• 0.53 kg honey mixed with warm water.
• ⅓ of a medium orange cut into 3 pieces.
• Just the head of a clove.
• ⅓ of a cinamon stick.
• 1 seed pod of a star annise.
• A smidgin of nutmeg.
• 10 raisins.

I added water to the 1.13 litre mark... at the jars shoulder, then put a cap on it and shook **** outa it.

Once cooled to room temp I added ⅓ of a sachet of Tandaco Dry Yeast to each jar, gave it a swirl, covered it with Glad Wrap and a rubber band and shoved it in a kitchen cupboard.

Because I don't have bungs/corks I used Glad Wrap... I need to put a pin hole on the Gald Wrap no doubt?

 

[Danwood]

No pin hole needed, an elastic band around the neck will let the CO2 escape, so long as it's not super tight