JAOM, did I leave it too long?

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brewhymn

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Ok, long story short, I put a gallon carboy of JAOM mead in a closet and just let it and forgot about it for quite a while. I am going to say it is about 18 months in the carboy. I can't check it right now, I'll do it tomorrow, but should I be ok? I haven't filled the airlock since I put it in there, so that kind of worries me :(. I know meads are usually better the longer they age, but since I just did a simple version of it I didn't know if that was the same. I'm not going to just dump it right now, but where should I go from here? Just bottle, or does it need to go to secondary?
Thanks
 
rack it, make sure it's cleared (which it probably has), once cleared bottle. should taste great! i don't know if sitting on the fruit would do anything to it though.
 
I had mine sitting for a year, on the fruit, everything, I thought it was screwed, but it was great! It's a hard thing to screw up...
 
You can carbonate mead, but typically dry meads, not sweet ones (unless you perform tricks that are way out of my league)
 
brewhymn said:
Ok, long story short, I put a gallon carboy of JAOM mead in a closet and just let it and forgot about it for quite a while. I am going to say it is about 18 months in the carboy. I can't check it right now, I'll do it tomorrow, but should I be ok? I haven't filled the airlock since I put it in there, so that kind of worries me :(. I know meads are usually better the longer they age, but since I just did a simple version of it I didn't know if that was the same. I'm not going to just dump it right now, but where should I go from here? Just bottle, or does it need to go to secondary?
Thanks
Click to expand...

I'm going to play dummy. What is JAOM?
 
Joe posts at gotmead occasionally.

He posted a couple of weeks ago. I got a sense that he was amazed that his recipe is damn near gone viral. Not just spawning a fee new mead makers, but all the various bits of experimentation and variant batches, all on a theme of his basic original recipe.

I just say "thanks very much Joe, its given me many hours of enjoyment"........
 
You're good. I made a JAOM on 12/16/2010 and it's still sitting in the carboy in the closet for the simple fact I forgot about it. The only variation I made was using wine yeast instead of bread yeast, but it's definitely drinkable, though I think I want to back sweeten it now since if fermented down to 0.997 which is a bit dry for my tastes, though then I'll probably have to leave it longer to clear again, but oh well, a little longer shouldn't hurt.
 

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