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Old 11-19-2011, 10:18 PM   #1
jleiwig
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Have had a batch of Jaom fermenting for about two weeks. I didn't measure the sg, but it had stopped fermenting yesterday. When I tasted it it was very dry and really hot, so I decided to rack it off the lees and transfer it to a clean carboy with another 2 lbs of honey. I know the recipes says to leave it alone, but it would have been undrinkable. Anyway, there hasn't been any new activity. How long should I leave it until I bottle it?

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Old 11-20-2011, 03:55 PM   #2
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Til it clears?


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Old 11-22-2011, 02:37 AM   #3
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I have a batch from a month ago and its still going. Not as furious but still going.
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Old 11-22-2011, 03:35 AM   #4
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mine has been bubbling since Oct 30. slowed down to about 1 "bloop" every 5 seconds now. airlock smells great.

cheers,

robin850
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Old 11-22-2011, 04:50 AM   #5
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Didja use bread yeast like the original recipe said? (that's not an accusation, I made my first batch with D47 because my copy of the recipe had omitted this!)
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Old 01-08-2012, 04:33 PM   #6
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Quote:
Originally Posted by robin850 View Post
mine has been bubbling since Oct 30. slowed down to about 1 "bloop" every 5 seconds now. airlock smells great.

cheers,

robin850
My JAOM smells kinda nice from the airlock, but I am going on 41 hours since I pitched the yeast and AT MOST it has bubbled once every 2 seconds, but more on average, once every 4 seconds. So... my question is, how fast was yours bubbling when it was 'bubbling fast'?
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Old 01-08-2012, 04:55 PM   #7
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Quote:
Originally Posted by jleiwig
Have had a batch of Jaom fermenting for about two weeks. I didn't measure the sg, but it had stopped fermenting yesterday. When I tasted it it was very dry and really hot, so I decided to rack it off the lees and transfer it to a clean carboy with another 2 lbs of honey. I know the recipes says to leave it alone, but it would have been undrinkable. Anyway, there hasn't been any new activity. How long should I leave it until I bottle it?

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Without taking an SG reading, you can't know it has finished fermenting. You really should have left it.

Mead will seem undrinkable till you age it. At 2 weeks old if course it would taste undrinkable.
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Old 01-08-2012, 07:14 PM   #8
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Originally Posted by Devo9 View Post
Without taking an SG reading, you can't know it has finished fermenting. You really should have left it.

Mead will seem undrinkable till you age it. At 2 weeks old if course it would taste undrinkable.
+1 on that.

After all, the OP hasn't followed the recipe, so all warranty is void. The whole point of JAO is that you can get all the ingredients at the grocery store, that it's easy to mix a batch and that you have to do little or nothing until the fruit has dropped. All of that usually takes in the region of about 2 to 3 months, not a fortnight.

It sounds like someone else has doubted the wisdom of Joe Mattioli. Probably with wine yeast..... and yes I've tried that, and no it doesn't make for a good dry recipe. In fact, despite the recipe inferring that it's good once clear with the fruit dropped, it wasn't to my taste so it was racked and bottled then. After about 6 months in the bottles it was excellent.

Still I'm not here to criticise. It's up to the individual maker as to what they come up with. There's no real standards in mead making.......
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Old 02-21-2012, 07:33 PM   #9
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Is there any reason I shouldnt use guava instead of orange in a JAOM? I've futsed about with several other fruits, with varying success (though all were drinkable ENOUGH I suppose).
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 02-21-2012, 08:12 PM   #10
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Also, I really need to incorporate the word "fortnight" into my conversations. So underused and underloved.


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

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