Bray's One Month Mead

[TexasTea]

I'm currently making a JAOM (my very first mead) but am getting stuff together for a BOMM and have a noob question about the ingredients. Can I substitue the same weight of Potassium bicarbonate for potassium carbonate? Thanks in advance.

 

[Dan O]

I'm currently making a JAOM (my very first mead) but am getting stuff together for a BOMM and have a noob question about the ingredients. Can I substitue the same weight of Potassium bicarbonate for potassium carbonate? Thanks in advance.

A question best answered by the inventor of the BOMM himself, @loveofrose , (Bray Denard )

 

[bwible]

https://gotmead.com/blog/articles/bray-denard/brays-one-month-mead-aka-the-bomm/

• Add 1/4 tsp K2CO3. One time addition. -Potassium carbonate (K2CO3) is preferred due to high K+ levels, but potassium bicarbonate (KHCO3) will work fine. This is for pH buffering and to provide K+ for the yeast.

 

[rgraville]

Kegging this today. Push with nitrogen so I don't make a sparkling mead. High OG and super low FG. SNA timing per BOMM schedule with nutrient mass calculated to match the higher honey in the must.

I think this is my 8th 5gal batch of BOMM. The previous two batches got infected by fruit flies at the tail end when the airlock dried out on batch 6 and carried over through equipment to batch 7. This time I monitored it more closely, and replaced all the plastic/rubber bits when sanitizing to prevent infection carryover. Will be tasting later today.

 

[TexasTea]

Geez, I did the FG on the BOMM at 30 days and it's reading 0.998. I 've never gotten that low before. I took a sip and it's Sahara dry. I think I will split it into 3 parts, leave 1/3 as is , backsweeten 1/3 and then heat/kill the yeast, back sweeten the last 1/3 and let it bottle carb for meadpagne (sparkling mead).

Thanks Guys, I had fun with this one (my first mead).

 

[Dan O]

Geez, I did the FG on the BOMM at 30 days and it's reading 0.998. I 've never gotten that low before. I took a sip and it's Sahara dry. I think I will split it into 3 parts, leave 1/3 as is , backsweeten 1/3 and then heat/kill the yeast, back sweeten the last 1/3 and let it bottle carb for meadpagne (sparkling mead).

Thanks Guys, I had fun with this one (my first mead).

In 6 months the honey will make a big comeback & give you some perceived sweetness vs. backsweetening.

 

[TexasTea]

Thanks Dan, I had no idea. I still need to sweeten to bottle carb though, don't I?

 

[Dan O]

Thanks Dan, I had no idea. I still need to sweeten to bottle carb though, don't I?

All of my meads are still (uncarbonated) but, @loveofrose is the BOMM master (creator) & could probably answer any questions more accurately.
I do know there has to be viable yeast left for bottle carbonation to occur.
If you didn't stabilize with potassium metabisulfate and potassium sorbate, you may still have some yeast left that will work the magic, but be aware, bottle bombs are a real thing that could potentially damage you, a loved one or family pets when walking by.
Best of luck. Happy meading