Originally Posted by VCTFernandes
On 02/14 I started a 1g batch of JAOM and followed the quantities exactly. Unfortunately, my hydrometer cracked so I wasn't able to measure the OG.
Fermentation went on very healthy and strong...
So, yesterday, 02/23 I measured it with my new hydrometer and it indicated 1.006 (it still shows signs of an active fermentation, so the lil beasties ain't dead yet).
I need some help in pinpointing what went wrong so I have some hypothesis:
1) I ended up with a low OG, despite adding 3.5lbs of honey? (Possible, as I used some low quality honey)
2) I've got some mutant bread yeast? (maybe because I rehydrated it instead of just sprinkling it on the must)
What should I do now? Add more honey now or wait until it clears to backsweeten?
Well it's rather strange/unusual that it's got down that low. The recipe usually finishes in the 1.020-1.030 sort of area.
If you added more honey now, it might still ferment further if it's still going, yet at the same time if you cleared it and then back sweetened it with honey you might get a protein haze that would need to be cleared.
I'd just let it do it's thing, then once the batch is clear and the fruit has dropped, take a taste and see what it's like. JAO's made with wine yeasts often finish dry, which tends to focus the taste on the bitterness that comes from the orange pith, whereas when it's sweeter, the sugars mask the bitterness and balance it nicely.