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Jao The Ultimate Beginners Mead Recipe

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

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  1. markp

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    Posted 4/12/18
    Don’t get impatient ronwales, I used mj mead yeast and it was worth the wait
     
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  2. Ronwales

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    Posted 4/12/18
    Lol how long did your's take?
     
  3. Chris Gillott

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    Posted 5/12/18
    Mine went down earlier in the week... One orange, one cumquat
    Orange OG 1.105 (25 Brix)
    Cumquat a massive OG 1.169 (38 Brix)

    They will both need watering down once the initial feeding frenzy has died down a little...obviously.
    I'll monitor until ferment ceases, check SGs and then split, dilute a little and repitch if need be...
     

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  4. markp

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    Posted 5/12/18
    I left it about 4 months and waited till the fruit started to drop, it was pretty clear when I put it into flagons.
     
  5. markp

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    Posted 5/12/18
    Chris if you went by the original recipe and start vol was 3.8L from memory don’t water it down !
     
  6. Troy711

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    Posted 9/12/18
    Bit of an update on my nectarine/blueberry bloodwood mead. The colour has changed from a copper colour to a cloudy orange. It’s fizzing away like someone has dropped a dozen alkaseltzers in there and the airlock is bubbling like a demon. It smells amazing, there’s a hint of nectarine and the honey smell is really strong.
     

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  7. Chris Gillott

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    Posted 12/12/18
    Why Mark?

    I did tweak the recipie a bit given I used cumquats in syrup rather than an orange in one of them.

    BUT, given the specific gravity noted (1.169 and 1.105) it seems to me that the (baker's) yeast will die off (it seems to have a tolerance of between 12-14% ABV) before the sugars are all used up.
    On my maths, assuming all sugars are used up, they should ferment to nearly 27% and 15% respectively..
     
  8. markp

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    Posted 13/12/18
    Purely because the original recipe was meant for 3.8l total volume, it’s a bit misleading by the way it’s worded but if you reread the recipe you will see what I mean. I don’t think any sg calculations are really meant to be taken into account for this mead recipe as it is ancient orange mead.
     
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  9. Troy711

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    Posted 22/12/18
    An update on my latest batch. It’s starting to clear up already and is getting back it’s original coppery colour. Air lock activity has almost stopped. It still smells great.
     

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  10. cwright

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    Posted 23/12/18
    Hi 11qqqA 11QQ QA1+!+121111111111
     
  11. Ronwales

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    Posted 31/12/18
    My fruit just dropped and looking nice and clear might bottle tomorrow. Looking forward to tasting a sample before bottling.
     
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  12. Ronwales

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    Posted 24/2/19
    Did u try it with blueberries?
     
  13. Troy711

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    Posted 7/3/19
    I did with a second batch. See previous posts for pictures. This one turned out with a really dry flavor to it and I think it’s fantastic.
     
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  14. Troy711

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    Posted 7/3/19
    I put another batch on a week or so ago, this time it’s almost a tropical mead. I’ve used bluetop iron bark honey, cinnamon, nutmeg, half a clove, pineapple, mango, passionfruit, lime and a small knob of fresh ginger. It smells great and is slowly clearing up. Will post updates when it’s ready to bottle.
     

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  15. Ronwales

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    Posted 10/3/19
    I just put down a 2 gallon mango mead i cant wait !!!
     
  16. SKBugs

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    Posted 12/3/19
    Hey, what how much mango did you use? And how did you prepare the mango? Deseed, or peel etc.

    I've been very interested in a mango mead.

    Cheers
     
  17. Ronwales

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    Posted 12/3/19
    3kg of honey ,
    2kg frozen woolworths brand mango 2teaspoon yeast nutrient
    lalvin ec 1118 yeast
    8litres water
     
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  18. Ronwales

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    Posted 12/3/19
    16gms of pectin too.
     
  19. The hop cartel

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    Posted 12/3/19
    Currently doing a capsicumel using Fatalii chilli's. I'm predicting it's going to be very hot number IMG_20190311_200958_668.jpeg IMG_20190311_200855_869.jpeg
     
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  20. Ronwales

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    Posted 12/3/19

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