How should JAOM look?

**summersolstice** · 01-14-2009, 10:08 AM

A lot of people begin their mead making careers with JOAM and a lot of others still have questions about it. I've been making JAOM on and off for a few years and I still make a gallon sized batch every six months or so for those who absolutely love it (The Missus included).

There are also a lot of questions about when to bottle. I began this mead 10 weeks ago, using two small Clementine oranges and local alfalfa honey. This is about as good an example of what a typical JAOM should look like at bottling time as any. No, not all the fruit has dropped - that isn't important. What is important is that it's clear.

This will go into the bottle this weekend and be ready for consumption in another 6 weeks or so. Total time from pitching the yeast to consumption: about 3 months. I still have 3-4 bottles left from the last batch so these likely won't be consumed for 6 months or so and will be even better for the extra aging.

**Brewin_Bob** · 01-14-2009, 02:06 PM

At what temperature did you ferment this batch? In bottling after 10 weeks, do you expect additional sediment/lees after bottling?

**summersolstice** · 01-14-2009, 02:17 PM

I do all my wine and mead making in my finished basement, which is heated. However the temperature is about 67 during the winter.

After it clears to this degree there won't be many lees dropping in the bottle but you can't help but suck up a few "floaties" like orange bits and so forth. The first few bottles are crystal clear but if you really want to get all you can then the last bottle is bound to be a little cloudy and have more floaties in it. This will all drop out if the bottle is kept upright.

**Brandon O** · 01-14-2009, 02:23 PM

This would be a good sticky.

Liquisky · 01-14-2009, 03:00 PM

Did you use bread yeast in this batch?

BeerRunner · 01-14-2009, 03:17 PM

Mine was started on 12-27. It looks like it's clearing from the top down. It's not clear like in the OP, just more clear at the top of the jug. That just seems odd to me. Everything is still floating, btw.

etp777 · 01-14-2009, 03:48 PM

haven't made JOAM, beerrunner, but I know with my country wines, very typical to see clear from top down. The yeast/particulates are slowly settling as the fermentation finishes, etc. Don't worry about it.

**summersolstice** · 01-14-2009, 03:55 PM

Quote:

Originally Posted by Liquisky

Did you use bread yeast in this batch?

Yes, this is the only way I make this particular mead. It's a successful recipe and I don't change it in any way, except to use different kinds of oranges, tangerines, or pineapple. It is, however, the only mead I make using bread yeast.

**AZ_IPA** · 01-14-2009, 04:32 PM

how do folks usually bottle 1-gallon batches? Do you rack to a typical bottling bucket, or can you put the bottle wand on a short racking cane?

etp777 · 01-14-2009, 04:37 PM

short racking cane.