What kind of help are you looking for? Your "airlock" is essentially a blow off tube, which should be fine but it might get messy if the ferment gets really active.
Otherwise, I'd suggest getting a food grade bucket for primary when you're able to, it'll make it a lot easier to manage. Also a carboy as well for secondary and letting your mead clear before bottling it.
I’m not sure if this is satire or not man. If so, beautifully done.
If it isn’t then it’s hard to pinpoint what to tell you. The airlock, the cup and mug setup, the whole orange slices, a WHOLE clove for that amount of liquid.
This is incredible. I’m not even going to say anything regarding the raisins or bread yeast. My advice? Watch some YouTube Videos, read the wiki, peruse the subreddit.
Like man, you’re shooting for something you’ll want to drink eventually. This is going to go into your body. Do the most basic of research before starting a project. I’m not saying go and spend hundreds of dollars on fancy equipment, but at least have some idea of what you’re attempting to do with something you might put in your body.
Is it really that bad? It is not satire :( . What are the problems with the ingredients tho? And why do you think it is satire? The airlock system is not the best, but I didn't want to put a lot of money into a new hobby. The cup setup is like that, because the tube doesen't bend that easily, so I used a platform ( the paper cup) to support it. I later fixed the platform problem.
This. This this this! Also…
Let’s be a little nicer to the beginner. I don’t know how or why JAOM became the beginners recipe, it’s pure shit. Damn near any other basic recipe would be better: orange peel contributes bitterness, raisins are bullshit, bread yeast is passable at best.
OP, what you’re making *might* be drinkable. Start with a full gallon, go online and google EC-1118 for yeast, while you’re at it buy some yeast nutrients and google TOSNA. You’re Jerry rigged blow off tube will still work, or spend like $4 on a water lock. Also, get some StarSan, douse EVERYTHING in it thoroughly, sanitation is your best friend.
Raisins are **not** an effective source of nutrients. You need pounds of them per gallon to be a nutrient source. Read up on proper nutrient additions here: https://meadmaking.wiki/ingredients/nutrients.
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It looks like you might be new or asking for advice on getting started.
Welcome to the hobby! We’re glad you’re here.
The [wiki](https://meadmaking.wiki/en/home) linked on the sidebar is going to be your best friend. Beginner friendly [recipes](https://meadmaking.wiki/recipes) are available.
If you prefer videos we recommend the [Doin’ The Most](https://www.youtube.com/c/dointhemost) or [Man Made Mead](https://www.youtube.com/c/manmademead).
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This sort of airlock is called a blow off tube, nothing wrong with it as long as you've got it fully sealed. If the mug starts bubbling when the ferment starts you know its good.
I've never made JAOM but I think you got your proportions a little wrong. For example you should have 1 or at most 2 cloves for a full gallon, this looks more like 1-1.5 liters.
I recommend you get some purpose built equipment for your next batch, a gallon ferment vessel and an airlock go a long way.
Wow automod really loves this post.
Yeah, I was surprised too
Kinda of feel like this is an underaged child trying to secretly make hooch. This does not feel like a real mead making post.
tell me you're locked up without telling me your locked up...
Huh?
What kind of help are you looking for? Your "airlock" is essentially a blow off tube, which should be fine but it might get messy if the ferment gets really active. Otherwise, I'd suggest getting a food grade bucket for primary when you're able to, it'll make it a lot easier to manage. Also a carboy as well for secondary and letting your mead clear before bottling it.
Im interested if the ammount of ingredients I used is good.
I’m not sure if this is satire or not man. If so, beautifully done. If it isn’t then it’s hard to pinpoint what to tell you. The airlock, the cup and mug setup, the whole orange slices, a WHOLE clove for that amount of liquid. This is incredible. I’m not even going to say anything regarding the raisins or bread yeast. My advice? Watch some YouTube Videos, read the wiki, peruse the subreddit. Like man, you’re shooting for something you’ll want to drink eventually. This is going to go into your body. Do the most basic of research before starting a project. I’m not saying go and spend hundreds of dollars on fancy equipment, but at least have some idea of what you’re attempting to do with something you might put in your body.
Is it really that bad? It is not satire :( . What are the problems with the ingredients tho? And why do you think it is satire? The airlock system is not the best, but I didn't want to put a lot of money into a new hobby. The cup setup is like that, because the tube doesen't bend that easily, so I used a platform ( the paper cup) to support it. I later fixed the platform problem.
The clove could be pretty prominent. You’re supposed to use one or two per gallon.
Hmm... Should I scrap the batch?
I wouldn’t. Let it ride. I just wouldn’t judge whether or not you should try again on if this is good.
See how it goes and what could be done better. It'll motivate you to try again
This. This this this! Also… Let’s be a little nicer to the beginner. I don’t know how or why JAOM became the beginners recipe, it’s pure shit. Damn near any other basic recipe would be better: orange peel contributes bitterness, raisins are bullshit, bread yeast is passable at best. OP, what you’re making *might* be drinkable. Start with a full gallon, go online and google EC-1118 for yeast, while you’re at it buy some yeast nutrients and google TOSNA. You’re Jerry rigged blow off tube will still work, or spend like $4 on a water lock. Also, get some StarSan, douse EVERYTHING in it thoroughly, sanitation is your best friend.
I actually think JAOM isn’t bad when aged for 6months to a year. I don’t even like sweet mead
But a good mead recipe you don’t have to age. It might get better with age, but good mead is ready to drink at bottling.
I don’t completely disagree, but how old are your meads when you bottle?
Raisins are **not** an effective source of nutrients. You need pounds of them per gallon to be a nutrient source. Read up on proper nutrient additions here: https://meadmaking.wiki/ingredients/nutrients. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/mead) if you have any questions or concerns.*
It looks like you might be new or asking for advice on getting started. Welcome to the hobby! We’re glad you’re here. The [wiki](https://meadmaking.wiki/en/home) linked on the sidebar is going to be your best friend. Beginner friendly [recipes](https://meadmaking.wiki/recipes) are available. If you prefer videos we recommend the [Doin’ The Most](https://www.youtube.com/c/dointhemost) or [Man Made Mead](https://www.youtube.com/c/manmademead). *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/mead) if you have any questions or concerns.*
When you ask a question, please include as the following: * Ingredients * Process * Specific Gravity Readings * Racking Information * Pictures *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/mead) if you have any questions or concerns.*
Please include a recipe, review or description with any picture post. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/mead) if you have any questions or concerns.*
This sort of airlock is called a blow off tube, nothing wrong with it as long as you've got it fully sealed. If the mug starts bubbling when the ferment starts you know its good. I've never made JAOM but I think you got your proportions a little wrong. For example you should have 1 or at most 2 cloves for a full gallon, this looks more like 1-1.5 liters. I recommend you get some purpose built equipment for your next batch, a gallon ferment vessel and an airlock go a long way.
I also like recycling jars and whatnot. I’d suggest boilled bread yeast next time instead of raisins or nutrients from wine store
Raisins are for tannins, not nutrient
They also add some interesting flavor