Ummmm, reading through the threads and trying to stay focused on one topic (ie when to rack) is just about impossible. Now I've stumbled across the JOAM recipe and have to ask:
My basic mead recipe is Identical to the JOAM minus the cinnamon & nutmeg. And I'm using wine yeast (D47 & 1118) vs. bread yeast.
IN your opinion(s) should I quit worrying about racking and follow the JOAM directions:
Qutoe: After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.
Racking --- Don't you dare
additional feeding --- NO NO
More stirring or shaking -- Your not listening, don't touch
After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that) (You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and siphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waited that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (like in a cabinet) likes a little heat (70-80). If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away) . If it didn't work out then take up another hobby. Mead is not for you. It is too complicated.