JAOM clone..this sound right?

[flyweed]

Guys, I got an Orange/spice recipe off of stormthecastle.com, Basically a clone of JAOM. I am just wondering if this baby is finished?

Recipe:
1 packet Fleischman's yeast
25 raisins
1 cinnamon stick
1 whole orange, sliced and peels included
1 pinch allspice
1 pinch nutmeg
3.5lbs of clover honey

Mix all ingredients and pitch yeast. Leave all ingredients 2 months or so..when oranges sink to the bottom, rack to remove oranges and raisins and let clear.

So, I started this 1 gallon batch on: 10/18/08 78F...I don't have OG

today I racked it off the fruit (12/21/08) 70F, and S.G. was 1.030


I am getting 1 bubble every 30 seconds in the airlock now that it's racked.

So, should I bottle and let her mellow, or let it go for a while yet in the secondary?

Dan

 

[Tusch]

Well you may or may not be done yet, so I certainly wouldn't bottle before you knew that. Also, is it clear yet?

 

[LakeErieBrew]

As long as it's clear, wait a couple more days and take another hydro reading. If it stays the same, you're good to go. 1.030 sounds like a reasonable FG number. Although it certainly could go all the way to 1.000.

 

[will_cbe]

If it's bubbling that fast, you're still fermenting. You can attempt to stabilize, but it may not work yet. I'd wait awhile.

If you insist on bottling, use plastic 1 liter bottles. You don't want glass shrapnel flying everywhere.

 

[flyweed]

Yeah...I'm gonna just use my old reliable "less is more" attitude again....and just let it sit, bubble a little bit and clear...it is still cloudy...so nothing hurt just letting it sit til it's all clear.

Thanks
Dan

 

[Kauai_Kahuna]

Short answer - Let it sit until crystal clear, your be happy you did.

Long answer - Warning:
Still bubbling, means nothing. De-gasing, etc can really miss-guide you.
Still cloudy =yeast still doing their thing. SG of 1.030 is very high for bottling, even if you used a sweet mead yeast.
You are right on schedule for the recipe, but believe me, your yeast don't know it and don't give a da.. about your timetable.
I would recommend adding the spices after around a week or so into fermentation. Real cinnamon has oils that slow fungi (yeast), and other beasties. It depends more on the yeast pitch volume and activity, but as a general rule of thumb....
Best of luck, and just give the mead as much time as you can stand, the more the better.