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Old 01-09-2013, 03:28 PM   #1091
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After 2 months of fermenting almost all of my fruit is still floating, but the mead is starting to clear. Is this normal for this mead?

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Old 01-09-2013, 03:46 PM   #1092
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Originally Posted by SpaDe View Post
After 2 months of fermenting almost all of my fruit is still floating, but the mead is starting to clear. Is this normal for this mead?
Totally. If you give the jug a wiggle (not a shake) you might find that some of the fruit starts to descend. Its the clearing, not the fruit, thats the barometer for "done," the fruit dropping just makes it easier to bottle/rack off.
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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 01-11-2013, 06:00 AM   #1093
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Just bottled my first batch today. Debating on rebottling a few of them. I got 6 out of 10 clear bottles and 4 had some yeast in them. The last 2 got all the yeast from the bottom of the secondary since the jug fell over during bottling. Debating on what to do. The 6 clean bottles I put in a box and taped it up and threw it in the closet. The other 4 I will probably drink sooner, just not sure how soon.

Was debating on cold crashing the 2 yeasty bottles and pouring into another bottle to make it yeast free, and combining the yeasty bottles for the earlest drinker.

This brings up whether the yeast matters when aging in a bottle or better methods to bottling. How long can you age it with yeast on the bottom?

I used a racking cane with bottling wand and the 1 gallon jug fell over when I tilted the bottle to get the end of the batch. I lost a few ounces that soaked up into some napkins which I tried that. It has the noticeable pith, but otherwise was pretty smooth with little rocket fuel bite. I think the batch is around 5 months old, but still has a ways to go before I tear into them.



My ten bottles and batch #2 which is ready to be racked, but I stirred it up way too much bringing it to the kitchen. The layer of yeast was minimal on the one I bottled, but it still made it into a few bottles.

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Old 01-11-2013, 07:40 AM   #1094
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Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water

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Old 01-11-2013, 08:29 PM   #1095
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Here's a pic of my joam going. Its a Mountbatten in. The one next to it is Joe's easy grape Mead

forumrunner_20130111_162753.png

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Old 01-11-2013, 08:40 PM   #1096
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Month. Damn auto correct. Lol

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Old 01-11-2013, 10:58 PM   #1097
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What should I do at this point? I don't know if my 1 gal batch of JAOM is ready to bottle or not. Today makes exactly 3 months and here is a pic of it. Doesn't seem very clear. I pretty much followed the recipe exactly. The only thing I did slightly different was shave some of the outside of the orange peel with a carrot slicer and added that instead of the whole orange peels. I saw a bubble come up the air lock when I went down and took the pic today. It doesn't bubble often, but does sometimes. It has been in my basement which is dark the majority of the time and probably stays cooler than the first floor, so I would guess the temp is average low 60s. The first picture was today (01/11/2013), the 2nd pic was after I topped it off at like 48 hrs or so. I pitched on 10/11/2012

also, I just went down and looked at it and there are still some little bubbles coming up the sides from the fruit. Will this thing ever stop lol.

jaom1_01_11_2013_2.jpg   jaom1-before-pic.jpg  
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Old 01-16-2013, 05:57 PM   #1098
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hmm, any input on the above post I made last week? Should I rack it into a secondary for some bulk aging or leave it alone to clear more? I am just wondering because it has been past the 3 month mark.

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Old 01-16-2013, 05:59 PM   #1099
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Patience Daniel-san. If the JAOM is not clear relax, have a beer.

Seriously, give it a month.

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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 01-16-2013, 06:08 PM   #1100
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Its not ready .put it in a warmer place and see if it starts clearing.

Mines only a mounth in and its almost clear. Here's a pic

forumrunner_20130116_140659.jpg

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