JDWebb
Well-Known Member
OK, I'm an expert now. I have my first gallon of JOMA, or JAMO, what is it?..Wait, JMOA, right? Whatever...its bubbling away after 2 days..
Now my mind is twerking off recipes...what is the thought about using fruit juice, I mean 100% real, unmolested, unmodified, chemical-free, no additional additives like boric acid, or antibacterial betamiacin or stuff?
I want to make a black currant mead (mainly because I have 2 32 oz bottles of the stuff) using just juice and honey and a bit of water to bring it up to a 1 gallon volume.
I have several yeasts on hand, the Fleischman's left over from the JOAN, D-47, and Lalvin 1118.
I am on my way to get a couple hundred pounds of honey tomorrow morning, and looking for suggestions on using fruit juice as a base.
Oh, and I have energizers, nutrients, rehydration stuff, and DAP I guess its called. And raisins...lots of raisins.
Now my mind is twerking off recipes...what is the thought about using fruit juice, I mean 100% real, unmolested, unmodified, chemical-free, no additional additives like boric acid, or antibacterial betamiacin or stuff?
I want to make a black currant mead (mainly because I have 2 32 oz bottles of the stuff) using just juice and honey and a bit of water to bring it up to a 1 gallon volume.
I have several yeasts on hand, the Fleischman's left over from the JOAN, D-47, and Lalvin 1118.
I am on my way to get a couple hundred pounds of honey tomorrow morning, and looking for suggestions on using fruit juice as a base.
Oh, and I have energizers, nutrients, rehydration stuff, and DAP I guess its called. And raisins...lots of raisins.