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Old 02-28-2012, 04:31 PM   #1
CreamyGoodness
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Default Wedding Mead

Ok, so, I have been domesticated and will be hitched on June 2. I have 2 gallon batches of rather nice JAOM (started in mid-November) that we are going to be putting into little swing-top bottles as favors for 2 of our tables.

The bottles just came in.

Do you think I should bottle these bad boys now? How should I store them?

Right now I have them in secondary (think, split up into big Johnny Walker handles...)

Thanks for your advice

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Old 02-28-2012, 05:32 PM   #2
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The question I would have to ask first is "is the JOAM completly clear and droping no sediment"? I would assume that it would be by now but we know what you get when you assume. If that is all clear then there seems to be big debate on the aging process. Bulk aging is just keeping in secondary after racking off all possible sediment and letting it sit. Then there is your thought of letting it age in the bottle. The con that a lot of people bring with that is that each bottle will age differently and each bottle will have a slightly different taste. Personally I don't care. This mead is not going into a judged competition where multiple samples are needed so if it is easier on you. I would say go for it & just bottle it.

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Old 02-28-2012, 05:37 PM   #3
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Awesome, thanks Arg. I was worried about bulk aging because one of the batches has a bit of headspace.

Its clear as a bell (really really pretty JAOM). Hope everyone likes it :-).

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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 02-28-2012, 05:43 PM   #4
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Quote:
Originally Posted by CreamyGoodness View Post
Awesome, thanks Arg. I was worried about bulk aging because one of the batches has a bit of headspace.

Its clear as a bell (really really pretty JAOM). Hope everyone likes it :-).
Yes, concur there. Get it racked and clear. That way you'll know how much exactly, you have to bottle etc. Whether you'd need to change to smaller bottles etc to make sure everyone gets a schlurp....
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Old 02-28-2012, 05:48 PM   #5
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I figure once its all bottled up it can hang out in the nice cool and dark basement of my f-i-l.

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 02-29-2012, 01:03 PM   #6
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It doesn't really matter if each bottle tastes slightly different, unless your guests are going to be drinking from each others' bottles.

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Old 02-29-2012, 02:12 PM   #7
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Once I get them in their little swingtops, is there anything I should do with them? I know that sounds obvious but I tend to pour from secondary into glass into James and don't really bottle as a rule...

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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 03-05-2012, 03:13 PM   #8
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I think it came out looking quite pretty. The light yellow is the Basswood variety, where the deeper amber is "wildflower."

wedding-mead.jpg  
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 03-05-2012, 06:27 PM   #9
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Looks fine....presuming that the slight cloudy appearance is crappy focusing on camera...

The nature of bread yeast and it not flocculating very well, I'd have said that to make sure you don't get any possible sediment dropping out before the big day, to have racked it too a bucket, then running it through a 1 micron filter prior to bottling.

Either way, some poncey ribbon and bows should do the trick.....

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Old 03-05-2012, 06:43 PM   #10
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thanks bloke :-). I figure if there is a little yeasty cloudiness still there it should clear up and drop to the bottom by the time of the wedding.

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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