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Old 08-02-2012, 09:58 PM   #1
siroiszoo
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Default Another Newbie Question

Ummmm, reading through the threads and trying to stay focused on one topic (ie when to rack) is just about impossible. Now I've stumbled across the JOAM recipe and have to ask:

My basic mead recipe is Identical to the JOAM minus the cinnamon & nutmeg. And I'm using wine yeast (D47 & 1118) vs. bread yeast.

IN your opinion(s) should I quit worrying about racking and follow the JOAM directions:
Qutoe: After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.

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. You don't need a cold basement. It does better in a kitchen in the dark. (like in a cabinet) likes a little heat (70-80). If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away) . If it didn't work out then take up another hobby. Mead is not for you. It is too complicated.

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Old 08-03-2012, 02:26 AM   #2
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Well, I don't have much to contribute, but this: D47 doesn't like temps over 70 degrees. Starts producing fusels. So I'd keep it cooler than 70.



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Old 08-03-2012, 02:27 AM   #3
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Oh, and the 1118 will definitely being it to dry. JAOM typically ends a little sweet because of the bread yeast.

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Old 08-03-2012, 03:35 AM   #4
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Looks like you may have gotten your answer in the other thread. But just to reiterate for those who may see this one and wonder.

Wait until it's finished fermenting. If you're still getting bubbles and the mead is still hazy don't rack it yet. The time span will vary but when you reach the final expected gravity and the SG doesn't change for several days you're probably good to rack. Mead takes time so if you're in doubt give it a couple weeks. Don't worry about letting it sit for a month or even a bit longer if that's what it takes.

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