summersolstice
Well-Known Member
A lot of people begin their mead making careers with JOAM and a lot of others still have questions about it. I've been making JAOM on and off for a few years and I still make a gallon sized batch every six months or so for those who absolutely love it (The Missus included).
There are also a lot of questions about when to bottle. I began this mead 10 weeks ago, using two small Clementine oranges and local alfalfa honey. This is about as good an example of what a typical JAOM should look like at bottling time as any. No, not all the fruit has dropped - that isn't important. What is important is that it's clear.
This will go into the bottle this weekend and be ready for consumption in another 6 weeks or so. Total time from pitching the yeast to consumption: about 3 months. I still have 3-4 bottles left from the last batch so these likely won't be consumed for 6 months or so and will be even better for the extra aging.
There are also a lot of questions about when to bottle. I began this mead 10 weeks ago, using two small Clementine oranges and local alfalfa honey. This is about as good an example of what a typical JAOM should look like at bottling time as any. No, not all the fruit has dropped - that isn't important. What is important is that it's clear.
This will go into the bottle this weekend and be ready for consumption in another 6 weeks or so. Total time from pitching the yeast to consumption: about 3 months. I still have 3-4 bottles left from the last batch so these likely won't be consumed for 6 months or so and will be even better for the extra aging.