Double JAOM

Recipe

Primary - Two Batches of:

• 3.5 lbs clover honey

• 1 large orange cut in 1/8ths

• 1 whole clove

• 1 small handful of raisins

• 1 stick of cinnamon

• A pinch of nutmeg

• Water to 1 gallon

• 3g yeast - one with Kveik Voss, one with bread yeast

Gravity & ABV

• Both batches started at OG 1.134

Nutrients - for the Kveik Voss batch only

• GoFerm by package instructions

• Fermaid O: 2g

• Fermaid K: 2.3g

• DAP: 4.3g

Notes

While we're all cooking out here in Paso's summer heat, I decided I wanted to try throwing one of the hot-friendly Kveik yeasts in the backyard, like several other brewers have tried before.

I eventually settled on trying to find out what would happen with Joe's Ancient Orange Mead (JAOM) when given a hot ferment Kveik - but especially with such a ubiquitous recipe, I really needed to brew a second batch with the bread yeast used in the original instructions so I'd have a point of comparison.

I decided to use the bread yeast as originally instructed - without any rehydration or nutrients. Kveik Voss, however, I decided to give real nutrition. Albeit, that nutrition would be completely front-loaded, because I'll be out of town for a couple days early on in this ferment and unable to use a staggered nutrient schedule.

Although the Kveik batch will sit in the backyard summer heat wrapped in a towel (hopefully slightly better heat retention, especially overnight), the bread yeast version will sit inside, which is air-conditioned most of the time to about 74F.