Jao The Ultimate Beginners Mead Recipe

Discussion in ''Non Beer' Brewing' started by pdilley, 11/5/09.

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  1. mtb

    Beer Bod

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    Posted 17/10/17
    This batch is two months from yeast pitch and I can confirm it tastes better than the last one - and the last one had people urging me to accept $100 for a single bottle. I'm not kidding. Ironbark/Yellowbox gets my vote, it's a flavour hard to describe since I am uneducated swine. But it's good.
     
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  2. breakbeer

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    Posted 17/10/17
    IMG_1002.jpg

    This is my attempt at the JAOM, fermented for around 18 months. Pretty happy with the clarity of it & tastes sensational!
    Gonna make a couple more batches, one exactly the same recipe & another with a few different additions
     
  3. knot_gillty

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    Posted 17/10/17
    Yeah my flavour descriptions probably won’t be anything like it is, also an uneducated swine...

    I’ll give yellow box and iron bark a crack then I suppose. The mob I get my honey from has a lemon one that is awesome!! I’ll be trying this one day too. I’ll keep experimenting, eventually find something I like.
     
  4. knot_gillty

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    Posted 5/11/17
    Was this the stuff you used mtb?


    IMG_1509872733.411699.jpg
     
  5. mtb

    Beer Bod

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    Posted 5/11/17
    Can't recall sorry. It came from a jar I think. Basically same stuff though
     
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  6. knot_gillty

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    Posted 5/11/17
    Got a batch on last night with the ginger paste in it.

    1.4kg of rainforest blend honey from Port Douglas, 1 orange, 2 cloves, 1 cinnamon stick, dash of all spice, dash and a bit of nutmeg, 25 raisins, about 40g ginger paste. OG of 1.116. Tasted it and holy shit was it nice!!!!! Loved the ginger taste, the honey is sensational too. Really looking forward to this one being done. Got another 9kg of honey ready for some other meads tomorrow.

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    IMG_9031.jpg
     
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  7. Wolfman1

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    Posted 6/11/17
    I've just put my first try of these down with the standard recipe. It got up and running pretty quick so it looks to have taken.
    I don't have a warm cabinet for fermenting but I've got a big wooden box with shelves in the shed that I keep bottles and spare kit in which reduces temperature fluctuations but it's pretty cool. Probably 12° in summer and 8° in winter. I'm in no pressing rush so I'm assuming that it will just take longer for it to fully ferment out and clear. Am I better to get a heat pad and make an insulated box within a box?
     
  8. captain crumpet

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    Posted 6/11/17
    I use fresh/wet blocks of yeast for my breads, can i use it for this recipe or should i stick with dry yeast?
     
  9. breakbeer

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    Posted 12/11/17 at 1:06 AM
    Any tips on getting all the big chunks of orange etc out of the 5L demijon?
     
  10. mtb

    Beer Bod

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    Posted 12/11/17 at 1:08 AM
    I use the long plastic handle of one of my brewing spoons to lever them out. Tongs might be a good choice too
     
  11. knot_gillty

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    Posted 13/11/17 at 9:39 AM
    I used a wire coat hanger I think it was at first. Then I just found it easy enough to use my finger and drag them out. Anything pretty much will work.
     
  12. barls

    causer of chaos and mayhem Moderating

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    Posted 13/11/17 at 11:13 AM
    hook end of a bottle brush
     

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