21 replies to this topic

[Mark J]

I started 2 JAOM's 7 weeks ago.
The last time I made a JAOM (Many months ago) I was disappointed.
It had an overpowering taste of orange peel. YUCK!
So 7 weeks ago I started 2 new batches. Each jug I changed 1 thing.
The first jug I replaced the orange with 12 oz of orange juice.
The second jug I used a orange without the peel. Everything else
about the recipe stayed the same. Has anyone else tried this &
was it successful ?

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[fatbloke]

It would seem, that the point of adding the orange whole, is to use the "pithy bitterness" to balance the high level of sweetness that comes from using bread yeast.

All of the modified batches I've tried, except one, have turned out hideous/horrible tasting (any changes, after all, "void the warranty").

Just orange juice will, quite likely, leave it even sweeter. Which isn't too a lot of peoples taste.

That said, I've read a number of threads, where people seem to have "zested" or skinned the orange carefully, to avoid the pith part of the skin. Then they've carefully "segmented" the flesh from the inner skin and just added the flesh and the zest/rind part.

It also seems, very much the case, that while it's possible to get a batch that tastes good, immediately after it's cleared/bottled, it's often the case that it needs to be aged for it to be at it's best - which can be anything from 6 months plus........

regards

fatbloke (newbie here - don't post much, but with over 60 (mainly 1 gallon) batches "under my belt")

[Mark J]

Could lemon juice be used to balance the high level of sweetness & if so, How much per gallon?

[Medsen Fey]

Yes, lemon juice can be used to balance sweetness, but the amount needs to be judged by the taste.

People do make modifications to JAO by using the zest, and using only the fully peeled fruit segments and get results that they like. I haven't tried it with just orange juice, but it might work just fine (though I doubt it will have as much orange aroma because that is what the zest gives you)

[dagobob]

I started 2 JAOM's 7 weeks ago.
The last time I made a JAOM (Many months ago) I was disappointed.
It had an overpowering taste of orange peel. YUCK!
So 7 weeks ago I started 2 new batches. Each jug I changed 1 thing.
The first jug I replaced the orange with 12 oz of orange juice.
The second jug I used a orange without the peel. Everything else
about the recipe stayed the same. Has anyone else tried this &
was it successful ?

I just bottled a batch of JAOM; I used one sliced orange with peel; and one sliced orange without peel. I think I also cut the amount of clove in half. I used exactly the amount of honey called for in the recipe. The final gravity turned out about 1.035; despite two additional additions of yeast to try and get the sugar down. Overall it turned out OK; a little bitter from the orange and of course sweet, but anyone that has tasted it seems to think that it tastes OK, not great, not bad, simply OK. Based on the buzz that I get from drinking a glass the alcohol is probably about 14-15% (EXPLAINS WHY THE BREAD YEAST KEPT DYING)
Changes that I would make are to be sure to use very good oranges; I made mine in a month where I think oranges were out of season and I had to make to do with what was available.
Second, I would use less honey, I can always add a little more if for some strange reason I thought that it would need to be sweeter. Third, I think the amount of clove I used was just about right, so I would recommend using 1/2 of what is called for in the recipe. Again, you can always add another little clove if you feel you need to.
Otherwise, Good Luck....

[Mark J]

Follow up report:
Today- 8/3/11
It has been 2 months since I started these two JAOM's.
I racked them today & added 1 tsp of lemon juice each & had a little taste.
I have to say that these 2 taste many times better than the first one I made.
They both taste like Grand Marnier but not identical to each other.
I filled the empty head space with spring water & will let them sit till Christmas.
That's when I will bottle them.

[saramc]

Mark, mark, mark.....you racked it? Just saying, part of the fun of it is following the directions and living dangerously with all the ingredients intact. LOL

I started my JMAO per the recipe in early February and while I find it drinkable, but hot, now....I think that I will let it remain in the carboy until its anniversary date and then bottle it. The essence of the orange is definitely visible in the nose, and I get a nice orange finish also. I may consider backsweetening with orange-honey syrup, will know more when I am actually ready to bottle it. BUT, I do think it is one that I will always have at least a gallon batch of it going every year...it is so simple.

[Mark J]

Mark, mark, mark.....you racked it? Just saying, part of the fun of it is following the directions and living dangerously with all the ingredients intact. LOL

I started my JMAO per the recipe in early February and while I find it drinkable, but hot, now....I think that I will let it remain in the carboy until its anniversary date and then bottle it. The essence of the orange is definitely visible in the nose, and I get a nice orange finish also. I may consider backsweetening with orange-honey syrup, will know more when I am actually ready to bottle it. BUT, I do think it is one that I will always have at least a gallon batch of it going every year...it is so simple.

The recipe does call for racking after 2 months.

[fatbloke]

The recipe does call for racking after 2 months.

I seem to recall that the recipe says to leave it alone until the fruit has all dropped to the bottom of the fermenter, then bottled with any time frame being a "guesstimate"..... Maybe wrong as I haven't looked up the original recipe for a while.....

[saramc]

Are they clear at the 2 month mark? Regardless, it is all in fun with the hopes of a drinkable mead when all is said and done. Look forward to seeing how these turn our for you.

Taken from the original recipe:
Racking --- Don't you dare
additional feeding --- NO NO
More stirring or shaking -- Your not listening, don't touch

After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that) (You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and siphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waited that long. If it is clear it is ready.

[tim221]

Speaking of bottling the JAOM, I notice it doesn't say anything about adding any k-meta or any such as you bottle it. Likely a stupid-newbie question, but if you intend to keep it around for a few years should any special precautions be taken?

Thanks
TIm

[Medsen Fey]

JAO will age pretty well without sulfites. Meads can be different than wines in that respect. However, it certainly won't harm anything to add some, and for anything that is sweet that I plan to age, I add them.

[saramc]

+1 to what Medsen said.

[tim221]

Thanks for the input, really appreciate it! Already planning on doing another batch of JAOM but doing some "tweaks," have a cyster going, along with a dry mead. Spouse already complaining about amount of space I'm taking up (grin).. but I am really enjoying wine/mead making, except for the long aging timelines (sigh).

Tim

[Juniper Hill]

I put sulfite and sorbate in my JAOM. Just seems prudent if you want to let it age.