Chill Mead???
- Thread starter uavwmn
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I still cant understand the fascination with JAOM. Using the same ingredients you can make a much finer tasting melomel with mead or wine yeast...sorry, just dont get it at all ! I'll save all my bread yeast fer makin bread......lol
Pete
Pete
I also don't understand the fascination either, perhaps its the thought of using bread yeast. I have yet to make this style and most likely will not since I would rather be patient and use yeast suited to making wines & meads. My boys call it "dorm brew" because college students can easily find all the supplies at the local store.
What these mead does teach folks is that all the racking is not really necessary and meads & wines really will clear all by themselves. I can't count the number of mead makers who will make a mead and once the SG hits where they want, they simply lock down the lid of the fermenter and slide the whole thing in a corner and a year later rack a clear, terrific tasting mead. Personally, I would rather rack it to glass and leave it alone, but this gives you an idea of how forgiving this process can be and makes you wonder what steps are necessary.
VC
What these mead does teach folks is that all the racking is not really necessary and meads & wines really will clear all by themselves. I can't count the number of mead makers who will make a mead and once the SG hits where they want, they simply lock down the lid of the fermenter and slide the whole thing in a corner and a year later rack a clear, terrific tasting mead. Personally, I would rather rack it to glass and leave it alone, but this gives you an idea of how forgiving this process can be and makes you wonder what steps are necessary.
VC
Dean
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paubin said:
Actually, there is a large misconception about bread yeast. The standard Fleischmans, Fermipan, or Red Star that are common to most stores is Saccharomyces cerevisiae, the same as we use for wine. However, bread yeast is one that has very high flocculation characteristics, but is VERY neutral in flavour. It's also alcohol tolerant up to 16%.
I know that home distilling is illegal in the USA, but in countries where it is legal, most mashes and washes made for distilling will use bread yeast. The main reason for that is that bread yeast will not leave a taste behind, and doesn't create anywhere near as many esters as other yeasts, nor does it create as much of the higher alcohols and fusels (hangover stuff).
Those turbo yeasts and other yeasts that are sold for alcohol distilling only help to create a wash that will taste like crap and most likely have to be triple distilled and filtered just to make it taste okay.
While I don't make wine with bread yeast, I do use it for production other than bread and it works excellent. I also use it in JAO and have never had a bad batch.
paubin said:
Joe's Ancient Orange is designed to be made by a beginner with little to no specialized equipment. It is tailored as in introduction to the mazer's art, and as a test to see if a person has the patience for mead making - if you can't make a decent, drinkable batch of Joe's the first time out, you can safely give up mead making as "not for you" without having dropped a mint on gear or ingredients.
Oh, and to answer the original question (a bit late) - Chilled. At room temperature, the clove can be a bit over-powering...
