I’ve been brewing for a few years now. Just pitched my first jaom. I deviated from instructions by a half pound of honey. Also I used wildflower instead of clover. I’ll back sweeten with the half pound I’ve omitted from initial fermentation.
I started with JAOM. It tasted like hot garbage for a year but I can say that after that year, it turned out pretty well and something I would happily share. I haven't completed the video but I am hoping that you have the same experience. I like it when things go well
Notice you’ve switched to mostly the silicone airlocks. I’ve been using those post primary, but I like using buckets for primary and don’t want to drill new holes in my bucket lids so still using bubblers there. Also it’s nice to have the clear visual indication initially.
I'm new to wine/mead making. I made my first JOAM and loved it. I used local honey but I'm about to make another batch with standard clover honey. I hope I get similar results.
I made a JAOM, I forgot about it, it sat in the primary for over a year, it came out crystal clear (racked to secondary) and smooooooth. I’ve bulk aged for 3 years, shared it with a meadery and they were blown away by it.
From experience, fruit flavours tend to mellow and change with time. bright zesty flavours tend to oxidize while those spices get a little more potent. thats why i like to leave some residual sweetness cuz that does so much to help blend the flavours, especially after 3 years lol. bread yeast i find doesnt so much leave sweetness, rather its less aggressive in fermentation and doesnt break down the more delicate compounds. K1V is kind of the less aggressive version of EC 1118 but still can strip some flavours if fermented on the warmer side. i like to keep fermentations on the cooler range generally but with K1V if you let go along slowly in the 50's, ive gotten floral esters from it before like some strands of lager yeasts ive used in the past. Thanks for sharing not everybody gets the chance to age their mead that long
I have two separate gallons of basic Mead going with same ingredients in both but two different Honeys. Each have 3#'s of Honey but the Clover Honey OG was 1.100 where the Blackberry Honey was 1.113. Turns out with variety of Honey you get different levels of sugars as well as other characteristics. Both are bread yeast and still bubbling away after 15 days, I'll be curious if the Blackberry taps out before the sugars are gone but I'm sure the Clover will be dry.
YES, this is an OLD video.. BUT, what do you think of a Joe's Ancient LEMON mead??? Do you think that would work? Rather than making a Skeeter Pee. Ima try that... I'll let you know!!
I have been experimenting with fermenting fruit in honey and now using it in making a mead. No yeast. But tastes so fruity and has been fermenting now still after two months and abv 10% so far .
Have done several and Doing one now. BUT this time. I had a 3/4 gal bottle of pure orange juice (no additives). So like a Cyser, I used the Juice, 2lbs of wildflower Honey ( because of Juice gravity) up to 1.108 OG. Then the Orange, Nutmeg & Clove. Didn't have raisins. Cup of black Tea for added tanin. Super curious to see how it turns out.
MMM, My humble apologies if this has been asked a million times, but do you make a mead that is you go to and always have a batch going. I've been making beer, mead and a little of wine for several years. The closest I have made is a mesquite honey with heavy lemmon zest. Love the videos and I watch for inspiration. Peace Luke T
Interesting! I make JOAM every once in a while because it’s a favourite among my friends. Depending on the honey I use (I always use the same baker’s yeast) it’ll ferment out or leave residual sweetness. So I’ve taken to back sweetening after fermentation and letting the honey haze settle out again which works pretty well. After that I let it age for a minimum of 6 months even though it’s meant to have young. If I leave out the pith of the orange I’ll add in some really strong black tea upon pitching the yeast. And baker’s yeast is the way to go with this recipe. As it’s essentially a metheglin I feel that just like most metheglins it needs residual sweetness to really shine. I tend to rack it off the spices as soon as fermentation is done, even before it clears. Perhaps that’s because I’m pretty anal about the contents of my spice cabinet and my spices are always as fresh as possible. It makes them stronger though. And for me the sweet spot is when it’s around two years old… Thanks for this tasting!
Would taking the pith out give it a better flavor over time? I plan on make this and just using the zest and meat from the orange and getting rid of the pith.
PLEASE!!!!! Add links, CATALOG, to ALL the videos in this series. I watched the making and the tasting and want to see the follow on series and can't SEARCH for the next in the line.. THANK YOU!!!!!
I don’t think the orange and spice came through as much as I’d like in my jaom, despite sitting on them for three months or whatever. It mostly tastes overly sweet like the cheap wildflower honey I used.
I’ve been brewing for a few years now. Just pitched my first jaom. I deviated from instructions by a half pound of honey. Also I used wildflower instead of clover. I’ll back sweeten with the half pound I’ve omitted from initial fermentation.
Nice update video! Hope to see a modern version from you!!
I started with JAOM. It tasted like hot garbage for a year but I can say that after that year, it turned out pretty well and something I would happily share.
I haven't completed the video but I am hoping that you have the same experience. I like it when things go well
It definitely needed some time to age!
Notice you’ve switched to mostly the silicone airlocks. I’ve been using those post primary, but I like using buckets for primary and don’t want to drill new holes in my bucket lids so still using bubblers there. Also it’s nice to have the clear visual indication initially.
I'm new to wine/mead making. I made my first JOAM and loved it. I used local honey but I'm about to make another batch with standard clover honey. I hope I get similar results.
I made a JAOM, I forgot about it, it sat in the primary for over a year, it came out crystal clear (racked to secondary) and smooooooth. I’ve bulk aged for 3 years, shared it with a meadery and they were blown away by it.
During that time that it was sitting in primary, was it sitting on top of yeast sediment or did you already rack it at that point?
From experience, fruit flavours tend to mellow and change with time. bright zesty flavours tend to oxidize while those spices get a little more potent. thats why i like to leave some residual sweetness cuz that does so much to help blend the flavours, especially after 3 years lol. bread yeast i find doesnt so much leave sweetness, rather its less aggressive in fermentation and doesnt break down the more delicate compounds. K1V is kind of the less aggressive version of EC 1118 but still can strip some flavours if fermented on the warmer side. i like to keep fermentations on the cooler range generally but with K1V if you let go along slowly in the 50's, ive gotten floral esters from it before like some strands of lager yeasts ive used in the past.
Thanks for sharing not everybody gets the chance to age their mead that long
I like a basic simple mead or recently made a good strawberry mead. Either are great haven’t tried jaom yet.
This video confirms what I've always believed...Man Made samples his wares frequently off camera and "forgets" a lot!
You mean you don't sample your own stuff??!? :)
@@ManMadeMead I'm only days into this, so sadly I have nothing to sample yet! LOL!
I have two separate gallons of basic Mead going with same ingredients in both but two different Honeys. Each have 3#'s of Honey but the Clover Honey OG was 1.100 where the Blackberry Honey was 1.113. Turns out with variety of Honey you get different levels of sugars as well as other characteristics. Both are bread yeast and still bubbling away after 15 days, I'll be curious if the Blackberry taps out before the sugars are gone but I'm sure the Clover will be dry.
YES, this is an OLD video.. BUT, what do you think of a Joe's Ancient LEMON mead??? Do you think that would work? Rather than making a Skeeter Pee. Ima try that... I'll let you know!!
What are some of your favorite meads? I have two one gallon traditional meads going right now but I'm thinking of doing a mixed berry mead next.
Viking Blood Mead by CSBrews, updated cherry mead made with sweet cherries.
I love Apple & Cinnamon, Blueberry & Cinnamon, My peppermint mead recipe... those are just a few!
@@ManMadeMead Thanks, I'll give them a try =)
I have been experimenting with fermenting fruit in honey and now using it in making a mead. No yeast. But tastes so fruity and has been fermenting now still after two months and abv 10% so far .
Have done several and Doing one now. BUT this time. I had a 3/4 gal bottle of pure orange juice (no additives). So like a Cyser, I used the Juice, 2lbs of wildflower Honey ( because of Juice gravity) up to 1.108 OG. Then the Orange, Nutmeg & Clove. Didn't have raisins. Cup of black Tea for added tanin. Super curious to see how it turns out.
I'm curious to hear how that turns out as well!
Very nice! Have you ever tried Sweet Stingers honey? It's local to OKC and what I currently have. I'm curious what your thoughts are on it
I haven't tried it before! I need to try it!
@@ManMadeMead I think it's pretty good stuff. We enjoyed the batch of mead we made with it immensely!
MMM,
My humble apologies if this has been asked a million times, but do you make a mead that is you go to and always have a batch going. I've been making beer, mead and a little of wine for several years. The closest I have made is a mesquite honey with heavy lemmon zest. Love the videos and I watch for inspiration.
Peace Luke T
Interesting! I make JOAM every once in a while because it’s a favourite among my friends. Depending on the honey I use (I always use the same baker’s yeast) it’ll ferment out or leave residual sweetness. So I’ve taken to back sweetening after fermentation and letting the honey haze settle out again which works pretty well. After that I let it age for a minimum of 6 months even though it’s meant to have young. If I leave out the pith of the orange I’ll add in some really strong black tea upon pitching the yeast. And baker’s yeast is the way to go with this recipe.
As it’s essentially a metheglin I feel that just like most metheglins it needs residual sweetness to really shine. I tend to rack it off the spices as soon as fermentation is done, even before it clears. Perhaps that’s because I’m pretty anal about the contents of my spice cabinet and my spices are always as fresh as possible. It makes them stronger though. And for me the sweet spot is when it’s around two years old…
Thanks for this tasting!
Would taking the pith out give it a better flavor over time? I plan on make this and just using the zest and meat from the orange and getting rid of the pith.
I think so! That pith flavor is hard to combat!
every one presumes that bread yeast cannot go the distance, I've had 14.8, Elderberry. 14.1 Strawberry and 8.1 on my classic mead.
Used to eat lemon and sugar and vinegar. Definitely doesn't taste like orange, but certainly takes the edge off the sourness
i think really and quite rightly looking a bit to deep into JAOM because it, 's a season mead
PLEASE!!!!! Add links, CATALOG, to ALL the videos in this series. I watched the making and the tasting and want to see the follow on series and can't SEARCH for the next in the line.. THANK YOU!!!!!
I’ve never tried JAOM 🤷♀️
Crown cap might not be ideal for long term storage
I don’t think the orange and spice came through as much as I’d like in my jaom, despite sitting on them for three months or whatever. It mostly tastes overly sweet like the cheap wildflower honey I used.
Of all the recipes I’ve tried, I guess i skipped the tutorial JAO mead.