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Old 12-12-2008, 07:30 PM   #11
patrick767
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Well, I found a closet that's warmer than the cabinet where I had my mead. I moved it and the bubble rate noticeably increased, so that's good.

I noticed there's some crud around stuck to the inside of the glass at surface level. I assume it's just yeast and such. This won't mold or something and make it taste bad, will it? A friend of mine who's brewed some meads, ciders, and fruit wines became the latest person I've talked to who cringed at this recipe. He thinks no racking will mean it's going to taste moldy. Not sure where he's getting "moldy".

Between no racking and telling people it uses ordinary bread yeast, it's amusing to watch the horrified reactions. Then there's me saying, "but the people from the internet say it will work fine!"

Edit: by the way, can anyone tell me why 5-6 gallon batches are typical for beer/mead? I think I'd enjoy experimenting with many batches and obviously smaller batches would be more practical from a cost and consumption perspective. Do many brews not work as well in smaller amounts?

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Old 12-13-2008, 05:12 AM   #12
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The stuff floating on the top edge is just by products of the fermentation, once it slows it will drop to the bottom with the other lees, dormant yeast etc.

Do you mean your friends don't believe everything they read on the internet? They seem to be a select few now days.

Brewing beer is rather standard at 5 and 10 gallon batchs because there reconditioned soda kegs come in 5 gallons, most carboys and ale pales etc are 5-7 gallons.

You can make any size you want, some people here do 3 gallon batch's. Just lower the volume, the less you get for your efforts.

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Old 01-08-2009, 01:35 AM   #13
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It looks like my mead is coming along fine. I think it's stopped fermenting as the bubbling activity quit a few days ago. It's got just under 3 weeks before it hits the 2 month mark. There's a fair amount of sediment on the bottom, but at this point the mead is no ways near clear.

Given the lack of any racking for JAOM, how clear should I expect it to get before I call it done? I know my instructions say to use cloth (cheese cloth probably) over the end of the siphon to filter out the crud.

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Old 01-08-2009, 02:33 AM   #14
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My instructions don't say to use cheesecloth, and I'd wait until it's clear before bottling. It'll get clear- like you can read a newspaper through it- if you wait a bit. I wouldn't use any kind of filter, just rack above the sediment when you rack it. I'd move it the night before, actually. I found that the JOAM made incredibly fine lees that just were so easily resuspended that it was better to not move it at all before racking.

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Old 01-08-2009, 03:50 AM   #15
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Quote:
Originally Posted by YooperBrew View Post
My instructions don't say to use cheesecloth, and I'd wait until it's clear before bottling. It'll get clear- like you can read a newspaper through it- if you wait a bit. I wouldn't use any kind of filter, just rack above the sediment when you rack it. I'd move it the night before, actually. I found that the JOAM made incredibly fine lees that just were so easily resuspended that it was better to not move it at all before racking.
I copied my instructions from gotmead.com and there it says to use a strip of cloth over the siphon tube. It doesn't specify a type of cloth, but obviously it has to be something coarse enough to be able to get the siphon going through it.
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