I've been looking to "modernize" the JAOM for a bit, this looks like the method I'll use going forward. Might add the raisins in anyway for the sake of tradition. That said though, why use Fermaid K *&* O? Wouldn't one or the other suffice?
I thought of adding raisins, simply for tradition. In the end, I decided not to, tho, to be more in line with 'modern practices', u know? With the Ferm O and Ferm K, both are yeast nutrient, but both of them provide different minerals and in different quantities. This is a source of great debate among the mead making community, and it seems that there isn't a right answer - everyone's got their own way, and everyone's got their own reasons why their way is better, lol. Fermaid K and Fermaid O are both essentially the same thing. They are dead and dried yeast! But fermaid K is artificially fortified with extra minerals and nutrients (such as DAP, amino acids, magnesium, etc...) while fermaid O provides all these things naturally - the yeast are specifically cultivated to have high levels of nutrients. And then killed, lol. I've heard that the O in fermaid O means 'organic', because there aren't any artificial minerals added - everything is naturally in the specially grown yeast. Ferm K and Ferm O may be similar, maybe even interchangeable, but they both provide different forms of nutrient, and at different amounts. I've found that if you mix them both together, you get the perfect mix of nutrients in the perfect amounts! But in the end, the reason why I use both is simple - because I've found that it works! There's probably a lot of science behind it, but all that is a bit beyond me, lol. It works, so that's good enough for me. Other people have other ways of doing their nutrients and get good results, and I wouldn't say they are wrong! But I like my way, because it works! 😊 This was an awesome question, by the way, I'm gonna pin this comment!
Awesome! I’ll be looking forward to the result! The way I make my own version of JOAM is to leave out the pith altogether, just using the zest, pulp and juice with the zest of half an orange extra for flavour. Nutrient schedule as you described, and yes: I do add raisins but PURELY for mouth feel and to round out flavours. I guesstimate the amount but usually it’s several handfuls per gallon, chopped. They seem to add viscosity and I like that, especially for an after-dinner, sweet mead. As I’m after a sweet mead I use more honey than you do and the final sweetness depends on the yeast I use. Final gravity usually around 1.020, but depending on how the young mead tastes I’ll either leave as is, or I’ll back sweeten. And... even though this one is nice after 2-3 months I prefer it well-aged. That means 1-2 years. But hey, that’s me and my own personal preferences!
There isn't a wrong way to make mead! I like to drink my mead right now! But if you like to age yours, rock on! As we said, this is our first time doing this, so we're not sure if we're gonna need to backsweeten. We'll see and I'll keep you updated!
Personal experience and the advice of the pros! Our method is intended for beginners, however. So we try to present things in as simple a formula as possible, you know?
I've racked it to secondary because my gravity was at 1.002 after 5 days, and then a month and a half later racked to 2 3 gallon fermenters, taste a little acidic and slight orange finish. I started at 1.122 and fished at 1.002. I'm going to take 3 gallons and add cacao nibs. If I do it right, to make a chocolate orange flavor..... I think my fast ferments is because I do gofirm at 104 with yeast but, I add my yeast to a must at 90 degrees, but after tempering to within 10 degrees of my gofirm and im thinking I should wait till the must comes further down to 70 or so. My basement where I store it, is at 68 degrees so I thought the warmer must would settle quicker but maybe not. All 4 of my ferments was done in 4 or 5 days, from a 5 gallon to my first batch of 12 gallons. I’m going to slow my temps down and pitch my yeast at around 70-80 range. I think. After my first rack and my second rack to the 2 , 3 gallon carboys no lees but looks cloudy. that has a word but can't remember what it is. plus im 3 meads and 4 bourbons in with a nice cigar so im not looking it up lol Hows yours looking?
I've been looking to "modernize" the JAOM for a bit, this looks like the method I'll use going forward. Might add the raisins in anyway for the sake of tradition.
That said though, why use Fermaid K *&* O? Wouldn't one or the other suffice?
I thought of adding raisins, simply for tradition. In the end, I decided not to, tho, to be more in line with 'modern practices', u know?
With the Ferm O and Ferm K, both are yeast nutrient, but both of them provide different minerals and in different quantities. This is a source of great debate among the mead making community, and it seems that there isn't a right answer - everyone's got their own way, and everyone's got their own reasons why their way is better, lol.
Fermaid K and Fermaid O are both essentially the same thing. They are dead and dried yeast! But fermaid K is artificially fortified with extra minerals and nutrients (such as DAP, amino acids, magnesium, etc...) while fermaid O provides all these things naturally - the yeast are specifically cultivated to have high levels of nutrients. And then killed, lol. I've heard that the O in fermaid O means 'organic', because there aren't any artificial minerals added - everything is naturally in the specially grown yeast.
Ferm K and Ferm O may be similar, maybe even interchangeable, but they both provide different forms of nutrient, and at different amounts. I've found that if you mix them both together, you get the perfect mix of nutrients in the perfect amounts!
But in the end, the reason why I use both is simple - because I've found that it works! There's probably a lot of science behind it, but all that is a bit beyond me, lol. It works, so that's good enough for me. Other people have other ways of doing their nutrients and get good results, and I wouldn't say they are wrong! But I like my way, because it works! 😊
This was an awesome question, by the way, I'm gonna pin this comment!
You two are the most entertaining home brewing channel on the platform.
Thanks, man! 😊😊😊
Awesome! I’ll be looking forward to the result!
The way I make my own version of JOAM is to leave out the pith altogether, just using the zest, pulp and juice with the zest of half an orange extra for flavour. Nutrient schedule as you described, and yes: I do add raisins but PURELY for mouth feel and to round out flavours. I guesstimate the amount but usually it’s several handfuls per gallon, chopped. They seem to add viscosity and I like that, especially for an after-dinner, sweet mead. As I’m after a sweet mead I use more honey than you do and the final sweetness depends on the yeast I use. Final gravity usually around 1.020, but depending on how the young mead tastes I’ll either leave as is, or I’ll back sweeten. And... even though this one is nice after 2-3 months I prefer it well-aged. That means 1-2 years. But hey, that’s me and my own personal preferences!
There isn't a wrong way to make mead! I like to drink my mead right now! But if you like to age yours, rock on!
As we said, this is our first time doing this, so we're not sure if we're gonna need to backsweeten. We'll see and I'll keep you updated!
@@ErickandDerrick - I’ll be on the lookout for that update!
What are you using to determine how many tsps of fermaid o?
Personal experience and the advice of the pros! Our method is intended for beginners, however. So we try to present things in as simple a formula as possible, you know?
So how’s the brew going, have you looked in on it? I made mine a week after yours. I racked over and letting it set for now.
It's still sitting in primary. I'm gonna wait until the oranges drop, then bottle it.
Did you taste it? How is it?
I haven’t tried it yet but will soon. I’m new and this is my 3rd batch ever.
I've racked it to secondary because my gravity was at 1.002 after 5 days, and then a month and a half later racked to 2 3 gallon fermenters, taste a little acidic and slight orange finish. I started at 1.122 and fished at 1.002. I'm going to take 3 gallons and add cacao nibs. If I do it right, to make a chocolate orange flavor.....
I think my fast ferments is because I do gofirm at 104 with yeast but, I add my yeast to a must at 90 degrees, but after tempering to within 10 degrees of my gofirm and im thinking I should wait till the must comes further down to 70 or so. My basement where I store it, is at 68 degrees so I thought the warmer must would settle quicker but maybe not. All 4 of my ferments was done in 4 or 5 days, from a 5 gallon to my first batch of 12 gallons. I’m going to slow my temps down and pitch my yeast at around 70-80 range. I think.
After my first rack and my second rack to the 2 , 3 gallon carboys no lees but looks cloudy. that has a word but can't remember what it is.
plus im 3 meads and 4 bourbons in with a nice cigar so im not looking it up lol
Hows yours looking?
What would the ingredients/nutrients/yeast amount for a 1 gallon recipe?
Also what’s the easiest way to get fruit out of the 1gall carboy lol😅😂
In the lab, they use a magnet to retrieve the stir bar from the flask. You just drag the bar up the side and out the opening.
Thats what we finally did in the end, lol.
Did you leave the pith on?
We did not! Well, I think we used a bit.
You could call it J-MOM, Joe's Modern Orange Mead
OMG! 🤣😍 I love that! Good call!