Anyone ever
make this with US-O5 yeast? And if so how was it?
Anyone know if it's a good idea to filter the liquid into another plastic container? Cause I don't want to drink the oranges and raisins later on. Or should I just wait until it's done and then filter in to smaller cans or whatever?
just wait until it clears on it's own. if it isn't clear, it probably isn't done. my latest batch cleared in less than two months, but I usually let it sit in the carboy for 4 to 6 months before bottling.
when it is ready to bottle, i carefully carry it to the kitchen counter and cover with a dark towel for several days. this lets the yeast settle back down. the main drawback of bread yeast is that it doesn't floculate very well and clouds of lees swirl up.
i then use an autosiphon (with a carpenters spring clamp to hold the bottom just below the floating debris level) to bottle.
using a different yeast may be an interesting experiment, but puts it out of this forum thread. i've tried it with limited success, but do let us know how it works for you. joe put a lot of work into developing this recipe and stressed that you shouldn't deviate too far from it to be successful.
Anyone ever
make this with US-O5 yeast? And if so how was it?
Hoping to brew up a 1 gal batch over the weekend.
Since so many people mention the very fine lees from the bread yeast, has anyone tried adding gelatin to settle it out?
I'm making a batch of JAOM. After 2 weeks the mead has started to clear up and the bubbles have slowed to 1 every 20 seconds or so. Am I doing it right? I'm very new to this game and yeah, I'm a little anxious about my first mead, but this just seems... off.
EDIT: Bubbling once every 30 seconds now. I'm just going to leave it alone and hope for the best I guess.
My first batch, in primary just shy of 3 months. Completely cleared recently so I figured it was ready. None of the fruit had dropped though. Checked S.G. and it was at 1.056, extremely sweet! No time to really try the restarting procedures properly so I topped off, added some yeast nutrient, incorporated some oxygen and dropped some Cuvee to see what happens. Better than pouring it down the sink!
Just a quick question, my yeast was working for a couple days but now after about a month it has all settled on the bottom and its no where near clear. Should I pitch some more?
I really want to make this but all my fermenting and brewing gear has been banished to the basement. Is it possible to make this at basement temps? 60 - 64F I would like to make a 5 gallon batch and just leave for 6 or 7 months and have it this summer.
just made this. in the end I had 1.130 OG....
I used red wine yeast - is this a problem?? what is the expected terminal gravity of this thing???
I can't wait to try it, this is my first mead....
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