Joe M’s Orange Mead

[Axl!]

Hey everybody,




I have 2 Gallons of this maturing in bulk from six months ago. The first as the recipe reads, the second i used lemons and limes instead of oranges, well worth a try, Smells divine looks and taste's fantastic. I'd say i could bottle it now but i have this thing of maturing wines for at least a year before they even see a bottle.

Axl

 

[PolishWineP]

Axl,
It sounds like we need a Foreign Exchange Program! I would love to try some of your lemon/lime version! I love lime! Would this make me a limey?

 

[Axl!]

Ado Princess,




The Foreign Exchange Program sounds like a great idea, firstly though you must adopt a certain amount of the limey lingo.

For starters, "Aye up me duck" and "Ah do chuck" even "Ow bist yer" and "i aint got the foggiest". Master these phrases and your well on your way, good old blighty awaits you.

 

[jojo]

SG 1.121


my raisins sank to the bottom

Edited by: jojo

 

[Wade E]

Yumm, that looks scrum diddly umptious

 

[jojo]

when the ferment took off the raisins rose

 

[PolishWineP]

I'm going to open a bottle of mine this afternoon! I haven't had any of it since I started it a year ago, last deer hunting season. (Yes, I seem to start wines while Poor Bert is off hunting so that I can do as I jolly well please without someone asking loads of questions and telling me I should be doing certain things.)

 

[smurfe]

I tried a bottle of mine as well the other night. It was the kumquat experiment I tried last year. It is quite nice. I did not notice any change in flavor or body since it has been bottled. I was wondering this a while back if this recipe would develop with age. It has been bottled about 9 months now. Like I said, it was quite nice though and tells me that this recipe is basically ready to drink when it is done fermenting and cleared. I am starting to develop a taste for it as well as I am not a fan of sweet wines but this one has helped me to broaden my tastes and develop my palate a little bit more.


Smurfe

 

[PolishWineP]

I tried my Joe M last night. The first few sips had a rather perfumey flavor to them. Odd. But after the first few sips that flavor was gone. It's also very sweet the first few sips, but that too seems to diminish.

 

[jcnoren]

My latest batch of A.O.M I used creamy honey instead of liquid honey, and for the first time my oranges dropped to the bottom. My prior 4batches, even after aging 3 monthsrequireddegassing inorder to get the oranges to drop.


So my question is hasanyone else noticed that the use of creamed honeyseems to cause the oranges to drop?

JC

 

[Waldo]

I tried my Joe M last night. The first few sips had a rather perfumey flavor to them. Odd. But after the first few sips that flavor was gone. It's also very sweet the first few sips, but that too seems to diminish.

How big were those "sips" Princess?

 

[Spidy67]

found this on the net at a mead site.

<TABLE cellSpacing=0 cellPadding=0 align=center border=1>
<T>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Type
</TD>
<TD style="WIDTH: 120px" vAlign=top>
Alc. Tol.
</TD>
<TD style="WIDTH: 132px" vAlign=top>
Temp.
</TD>
<TD style="WIDTH: 115px" vAlign=top>
Flocculation
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Lalvin RC212
</TD>
<TD style="WIDTH: 120px" vAlign=top>
12 - 14%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
59-86º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
Low
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Lalvin 71B-1122
</TD>
<TD style="WIDTH: 120px" vAlign=top>
14%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
59-86º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
Med
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Lalvin ICV-D47
</TD>
<TD style="WIDTH: 120px" vAlign=top>
12 - 14%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
50-86º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
Med
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Lalvin EC-1118
</TD>
<TD style="WIDTH: 120px" vAlign=top>
18%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
45-95º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
Low
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Lalvin K1-V1116
</TD>
<TD style="WIDTH: 120px" vAlign=top>
18 - 20%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
59-86º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
Low
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Red Star Pasteur Champagne
</TD>
<TD style="WIDTH: 120px" vAlign=top>
18%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
59–86º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
Med-Low
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Red Star Cotes Des Blancs (Epernay II)
</TD>
<TD style="WIDTH: 120px" vAlign=top>
12 - 14%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
64-86º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
Low
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Red Star Flor Sherry
</TD>
<TD style="WIDTH: 120px" vAlign=top>
18 – 20%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
59–86º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
Low
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Red Star Montrachet Yeast
</TD>
<TD style="WIDTH: 120px" vAlign=top>
13%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
59-86º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
Low
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Red Star Premier Cuvee
</TD>
<TD style="WIDTH: 120px" vAlign=top>
18%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
45-95º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
Low
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Red Star Pasteur Red
</TD>
<TD style="WIDTH: 120px" vAlign=top>
16%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
64-86º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
Low
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Danstar Nottingham
</TD>
<TD style="WIDTH: 120px" vAlign=top>
12 - 15%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
57–70º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
High
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Danstar Windsor
</TD>
<TD style="WIDTH: 120px" vAlign=top>
12 - 15%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
64–74º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
High
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Doric Ale Yeast
</TD>
<TD style="WIDTH: 120px" vAlign=top>
12%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
62–72º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
Med
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
White Labs WLP720- Sweet Mead/ Wine
</TD>
<TD style="WIDTH: 120px" vAlign=top>
15%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
70–75º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
Low
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Wyeast 3632 Mead, Dry
</TD>
<TD style="WIDTH: 120px" vAlign=top>
18%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
55–75º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
High
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Wyeast 3184 Mead, Sweet
</TD>
<TD style="WIDTH: 120px" vAlign=top>
11%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
65–75º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
High
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Wyeast 3021 Prise de Mousse Champagne
</TD>
<TD style="WIDTH: 120px" vAlign=top>
17%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
55–75º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
High
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Wyeast 3242 Chablis
</TD>
<TD style="WIDTH: 120px" vAlign=top>
12 - 13%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
55–75º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
High
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Wyeast 3267 Bordeaux
</TD>
<TD style="WIDTH: 120px" vAlign=top>
14%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
60-90º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
Med-Low
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Wyeast Eau de Vie
</TD>
<TD style="WIDTH: 120px" vAlign=top>
21%
</TD>
<TD style="WIDTH: 132px" vAlign=top>
65-80º F
</TD>
<TD style="WIDTH: 115px" vAlign=top>
High
</TD></TR>
<TR>
<TD style="WIDTH: 223px" vAlign=top>
Fleishmann's Bread Yeast
</TD>
<TD style="WIDTH: 120px" vAlign=top>
12%
</TD>
<TD style="WIDTH: 132px" vAlign=top>

</TD>
<TD style="WIDTH: 115px" vAlign=top>
High
</TD></TR></T></TABLE>

 

[Wade E]

Thats a great list there Spidy, thanks for sharing!

 

[acesover]

i think i must up? checked the sg of my mead tonight and is down to .990 and it started at 1.114 only 10 days ago. i did use fleshmans rapid rise yeast. does this sound right.should my starting sg have beenhigher?

 

[Wade E]

That is not the Flieshans yeast that is supposed to be used. i still didnt think that it would ferment that dry with any bread yeast though.

 

[acesover]

someone said that the rapid rise (i used by mistake) wouldnt get to a high alochol level but it seems to have. does that drop in sg seem normal for 10 days? can i back sweeten with honey?

 

[smurfe]

Even using the correct bread yeast, sometimes it will ferment to dry. I had one batch ferment dry. You can back sweeten but you should stabilize first with some Sorbate to assure that fermentation doesn't continue.

 

[Wade E]

My calc. says 16.5%! Thats pretty dang high for a bread yeast!

 

[JWMINNESOTA]

I started three one gal batches in December, all fermented to dry. I have made several meads, these were the first I used the "Ancient" recipe, and Fleischmann's yeast ...Maybe you need Wade's Flieshans...Sounds organic.

 

[Wade E]

Very funny JWM!

I used Cotes Des Blanc and I finished off at 1.028 which was right where I was hoping it would stop, I had guessed 1.025, close enough for me which gave me 12.25% abv.