JAOM - still very cloudy after 2 months. - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > JAOM - still very cloudy after 2 months.

Reply
 
Thread Tools
Old 10-11-2012, 09:50 PM   #1
Graeme
Recipes 
 
Mar 2009
Dublin, Ireland
Posts: 237


Hi there.

beer brewer here who tried his hand at making a simple mead a while back! I figured Joe's ancient orange mead was a good place start. I made this just over two months ago and it's still very cloudy. I did however use Lalvin D-47 yeast instead of bakers yeast. Could this be playing a part?

I certainly don't mind letting it sit a little longer, and definitely don't want to bottle prematurely in fermentation is not completely finished however I think it is. I have a thick layer of yeast at the bottom of the carboy.

Also note: I did not take a SG, and this is a 1 gallon batch.

thanks!

Graeme

 
Reply With Quote
Old 10-11-2012, 10:08 PM   #2
patrick767
Recipes 
 
Nov 2008
Posts: 38

I made it once and it took almost 3 months to clarify. At that point I could, as a forum member advised, read a newspaper through it. I would be patient for now.

No worries on the SG. It's JOAM. You're not supposed to do anything remotely complicated.

 
Reply With Quote
Old 10-11-2012, 10:10 PM   #3
Graeme
Recipes 
 
Mar 2009
Dublin, Ireland
Posts: 237

Thanks for the advice. I'm in no great rush to bottle it, just surprised that it has not clarified some what. Well, I suppose it has a little but it's still very cloudy

 
Reply With Quote
Old 10-11-2012, 10:12 PM   #4
Illuveatar
Recipes 
 
Jun 2012
West Side of, the Hand
Posts: 123
Liked 8 Times on 6 Posts


By changing the yeast you changed what you can expect from this mead. It might still turn out fine but you may need to let it sit for another month or two to get it to clear. D47 will impart a citrus taste as the mead sets on the lees so you don't need to worry about autolysis, just let it sit a while longer.

Though D47 is known to create fusel alcohols if it ferments at temps above 70 degrees. The JAOM recipe says it "likes a little heat (70-80)" but in your case it should have been kept cooler, any idea what temp it was at ? Don't get discouraged if it still tastes "hot" after it clears up, just rack it to a new jug and let it bulk age for several more months. And maybe consider making some more JAOM as per the recipe.

 
Reply With Quote
Old 10-11-2012, 10:13 PM   #5
tom_gamer
Recipes 
 
Oct 2011
Houston, Texas
Posts: 621
Liked 34 Times on 28 Posts


I would also say just give it time. Or you could cheat and add bentonite

 
Reply With Quote
Old 10-11-2012, 10:20 PM   #6
Graeme
Recipes 
 
Mar 2009
Dublin, Ireland
Posts: 237

Quote:
Originally Posted by Illuveatar View Post
By changing the yeast you changed what you can expect from this mead. It might still turn out fine but you may need to let it sit for another month or two to get it to clear. D47 will impart a citrus taste as the mead sets on the lees so you don't need to worry about autolysis, just let it sit a while longer.

Though D47 is known to create fusel alcohols if it ferments at temps above 70 degrees. The JAOM recipe says it "likes a little heat (70-80)" but in your case it should have been kept cooler, any idea what temp it was at ? Don't get discouraged if it still tastes "hot" after it clears up, just rack it to a new jug and let it bulk age for several more months. And maybe consider making some more JAOM as per the recipe.
I would say that it didn't get too far over 70. 80 very unlikely. I do realise that using the d47 was tinkering a little but I was ordering some supplies for beer brewing and I figured using it would be interesting.

I'm not terribly keen on racking to secondary to be honest given that it is just a 1 gallon batch. I'll certainly leave it to clear and beyond that give it ample time in the bottle to develop.

And I thought beer brewing required patience! You guys are troopers!

 
Reply With Quote
Old 10-11-2012, 10:40 PM   #7
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


Quote:
Originally Posted by Graeme View Post
And I thought beer brewing required patience! You guys are troopers!
Yea beer has nothing on mead when it comes to needing patience. My Joam took just over 3 months to clear without racking. Even then when it bottle aged I still got a little yeast in the bottles. Dont expect the best thing in the world at 3 months either, especially with D47. This will be dryer than the recipe suggests. Wait about 6 months in total & this recipe will start to shine then. After 8 months it is all grins.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 10-11-2012, 10:57 PM   #8
Peppers16
Recipes 
 
May 2012
Nottingham, (UK)
Posts: 205
Liked 7 Times on 6 Posts


I'd consider back-sweetening: Joe specifies bread yeast to leave sweetness to balance the bitter orange pith. D47 will leave it dry.
Degassing might speed up clearing?

 
Reply With Quote
Old 11-20-2012, 07:05 PM   #9
Graeme
Recipes 
 
Mar 2009
Dublin, Ireland
Posts: 237

Hey folks,

Just an update on this. Still hasn't appeared to clear...it's certainly allot clearer than it was but quite cloudy. The oranges have dropped out to the bottom too.

When I said I was in no great hurry, it would be preferable to have this carboy available to me for making yeast starters for beer brewing. Are there any detrimental effects to bottling this now? I'd be resigned to knowing it prob won't clear well in the bottle but other than that anything to worry about?

Could a 'cold crash' also help clear?

Thanks

Graeme

 
Reply With Quote
Old 11-20-2012, 07:39 PM   #10
fatbloke
Recipes 
 
Dec 2006
UK - South Coast.
Posts: 2,699
Liked 182 Times on 167 Posts


There could be a number of reasons its taking its time to clear, but yes, a cold crash might help. Just remember, it needs at least a week, possibly longer.

If its a bit tight in the fridge with an air lock on it, you can either use some cling wrap and an elastic band or a children's balloon, with a couple of pin holes in it.

I'd also repeat the comment that it will likely need back sweetening, as wine yeast usually takes it dry, which normally wouldn't be an issue, but with JAO dryness focuses the taste on the bitterness from the pith. Which is why its not a good dry recipe.

A benchmark batch is usually, almost "dessert" sweet., even then, I like to age it for at least 6 months.....
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
okay for buggy beer to remain on yeast cake for months and months? BmillaTheBrewzilla Lambic & Wild Brewing 5 07-05-2012 08:21 PM
Jaom ComcastWineRookie Mead Forum 8 05-03-2012 05:44 AM
Just about JAOM Aquavitae Mead Forum 1 03-01-2012 07:38 AM
Jaom kevokie Home Brewing Photo Forum 2 01-04-2012 06:10 AM
How should JAOM look? summersolstice Mead Forum 30 01-18-2009 11:05 PM


Forum Jump