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Old 11-06-2012, 11:18 PM   #1
shhh
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Default Why Not To Use Campden Tablets In JAOM?

Ok , so I use Campden tablets and Potassium Sorbate when I rack my "regular" meads. Both for stabilzing and for protection from bacteria growth.

But for JAOM:

P. Sorbate may not be necessary because the bread yeast should be overcome and stabilized.

So my question is this , Why wouldnt the campden tablets be used to protect the JAOM from bacteria and oxidation ?

What makes JAOM so special that I can just bottle it and age it without Campden ?

Why is Campden necessary for other meads ?

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Old 11-06-2012, 11:20 PM   #2
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Ok , so I use Campden tablets and Potassium Sorbate when I rack my "regular" meads. Both for stabilzing and for protection from bacteria growth.

But for JAOM:

P. Sorbate may not be necessary because the bread yeast should be overcome and stabilized.

So my question is this , Why wouldnt the campden tablets be used to protect the JAOM from bacteria and oxidation ?

What makes JAOM so special that I can just bottle it and age it without Campden ?

Why is Campden necessary for other meads ?
It's not really necessary at all for other meads- just extra insurance as an antioxidant and preservative. JOAM isn't meant to be aged long- it's relatively low alcohol, and not a long-term prospect.
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Old 11-06-2012, 11:39 PM   #3
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It's not really necessary at all for other meads- just extra insurance as an antioxidant and preservative. JOAM isn't meant to be aged long- it's relatively low alcohol, and not a long-term prospect.
Ok thank you. I think I'de feel more comfortable using them since its already part of my S.O.P. Since no ill effects are to be had , no harm no foul.

I like the idea of the extra insurance.
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Old 11-07-2012, 04:01 AM   #4
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Campden tablets are mainly used to stun wild yeasts and while they do seem to have slight anti-bacterial and anti-oxidant properties, there is little point in adding something that isn't necessary. The best anti-bacterial is the alcohol itself.

You'll find that JAO gets to about the 10 to 12% area which is usually plenty to preserve the batch and the sulphites aren't needed to stun the yeast, as its already popped out......

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