I'm sorry to hear that. I looks like you have been hit by two brewing problems on your first try of the recipe.
Over bitter and what sounds like high fusels.
I have decanted some of "JAO 1 Clove" into a glass as this is my first brew using a metric conversion instead of imperial and JAO 1 Clove is definitely not bitter, a but strong sweet orange mead liquor with a balanced spice background as I remember JAO, very addictive! 3 or 4 sips and its just starting to hit me so when you get your first perfect JAO don't drink it quickly in one go!
I gave the glass to the wife while I get a chance to type this. Its not clear but its ready to consume. No high fusel alcohols no out of balance characters. With my cloves from the local Indian grocery shop their potency level shows 1 clove is enough.
So don't lose hope whatever you do! It is simply just a bum first try and get another one going but with a closer eye on controlled temperature during fermentation. I'll talk about how you can look at this batch below but be sure to put another batch on the go because once you hit a properly fermented JAO you will know it is all worth it.
If you have your brewing notes written down then post them and we can go through them:
1) We have to look at the oranges you used. Do you remember the variety of oranges you used. Was it a lot of pith and skin versus fruit in it? Do you remember the size of the oranges, and the number of slices of oranges you used. For example, thick skinned oranges like Naval oranges is not a good match for JAOs and over bitters them.
Bitterness will not age out with time. You have to balance the bitterness with sweetness. You have the idea already and I would recommend to use honey to back sweeten your JAO.
2) High alcohol/fusel alcohol "Hot" flavours are a sign of fermentation to fast at too high a temperature.
You've simply got a fast fermentation so your temperatures are higher than optimum for the yeast to produce a clean ferment. This will age out with time, give your first batch of JAO 6 months to age out the fusels. It also sounds like at the higher temperatures your yeast just chewed through everything it could in its over active state. The temperature range I went through helped the yeast stay in check and leaving it to chill in the cooling Canberra winter onset made the yeasts life more difficult which is what was needed to keep the fermentation without fusels and leaving enough residual sweetness to balance. I only have a clearing problem with JAO 1 Clove and JAO 2 CLove to deal with now.
If you look below I started JAO 1 Clove on a day with highs of 23 degrees, then it remained in the low 20's as fermentation took off. Then winter rapidly started taking hold and I was down to 18's and 16's in no time at all. Then extended periods with ambient temperatures around 14 then winter really hit and it got bloody cold
Also post what yeast you used. I have used the Defiance Quality Foods Instant Dry Yeast (12 sachets per box, 96g, 8g per sachet) that I picked up in Melbourne before I moved to Canberra. Best by Oct 2008
on the box so I'm at the end of the batch date now but it has produced lovely results with the JAOs I have put down with it.
I could only find Tandaco yeast locally which I don't remember seeing in Melbourne in the stores. I bought some but never used them for JAO yet although I got feedback it made a nice JAO as well.
We'll get you making perfect JAO in no time!
I am going to post my JAO 1 Clove brewing day notes for you so you can print them out and study them.
JAO 1 clove
Monday, 9 March 2009
Objective
Determine the quality of a Stringy Bark Honey with a Bread Yeast true to JAO recipe.
1. Test out the brew process with Defiance Bread Yeast.
2. Test out the brew process with Canberra Stringy Bark Honey.
3. Test out the difference using 1 clove instead of 2 cloves at this quantity of must.
4. Test out slightly less Honey, aiming for 1.5kg.
5. Determine if now is a good time to start brewing after the hot Canberra Summer
Materials
Fermentable Bill:
o 1.55kg Stringy Bark Honey
o 1 Orange, sliced in 8 pieces
Non-Fermentable Bill:
o 1 Clove
o 1 Cinnamon Stick
Brew Gear:
o Primary - 5L Glass Demijohn
o Small plastic funnel
o S style airlocks
Yeast Pitch:
o Dry Defiance Bread Yeast, direct pitch
Sanitisation Method:
1. Water (cold)
2. Regular Bleach (10mL for every 5L of water)
3. White Vinegar (10ML for every 5L of water)
4. Allowed to soak surfaces until ready for items (only really need 30 seconds to 2 minutes)
5. Rinse with water (hot) to neutralise even though not required for the amounts of bleach and vinegar used
Weather Forecast:
Sat-24/17, Sun 22/14, M-23/12, T-23/13, W-22/13
Procedures
1. 1.55kg Stringy Bark Honey measured out and weighed. Aimed for 1.5 but got extra weight.
2. Warm water added to Honey. Stirred slowly with spatula until liquid like pancake syrup.
3. Honey poured into 5L demijohn using small plastic funnel.
4. 8 slices of a washed and scrubbed Orange added.
5. 1 clove added.
6. 1 stick of cinnamon, smashed into pieces added.
7. 25 Raisins added.
8. Cold water to bring total volume of must to 3.8L added.
9. Closed Grolsch style lid and shook to oxygenate wort and mix in yeast.
10. S type airlock and bung fitted.
11. Airlock filled with sterilisation mixture.
12. 5L demijohn added to dark cupboard.
EDIT: I just noticed I forgot to ask for your Finished Gravity level. We can formulate an amount of honey to add to reach a desired gravity level if you don't want to add a little honey and then taste and decide to add a little more or stop.
Cheers,
Brewer Pete