sorbating JOAM?

yeastluvr · 11-19-2009, 03:18 AM

Been doing beer and cider for a while. Made my first mead, a JOAM. Do most people sorbate before bottling or leave it alone. Is it likely it will ferment more in time as it indicates it will still be sweet, even when done fermenting. Just looking for what people are doing out there on this.

Confucius · 11-19-2009, 03:27 AM

No need to sorbate. The yeast will be quite overwhelmed.

flyweed · 11-19-2009, 03:54 AM

+1 on the no sorbate...just let it go. Take some Hydro readings for a week, and when your F.G. stays constant for a week, you are good to go

yeastluvr · 11-19-2009, 04:54 AM

Are you sulfiting at all or just leaving it as is?

**summersolstice** · 11-19-2009, 11:19 AM

You know, I've never taken a hydrometer reading with a JAOM. I mix the ingredients, shake the crap out it and let it go until it drops completely clear. Each one's a little different - more orange, more spices, more sweetness - but they're all good!

I make JAOM when I have a little free time or a little extra honey that's easy to get to and I put it in a dark corner and forget about it. It's a very forgiving mead. In fact, I think I'll make some before work...

**Brew-boy** · 11-19-2009, 12:49 PM

Love the JAOM, will be making some more again. The one batch I did I used WLP001 which left it semi sweet just perfect for my taste.

yeastluvr · 11-20-2009, 01:48 AM

So I take it no campden tabs or sorbate? Leave it totally alone.......

**summersolstice** · 11-20-2009, 11:34 AM

Quote:

Originally Posted by yeastluvr

So I take it no campden tabs or sorbate? Leave it totally alone.......

Right - leave it alone.