Making BOMM in a two gallon fermentation bucket

[dnitrof]

greetings: I am not sure if the first post in the Mead Forum…

I made a must in a two gallon fermentation bucket 14 hours ago.
I like the idea of de-gasing in an open bucket. Followed instructions for BOMM, however was unable to take a SG reading (not enough depth in the honey must)

Questions are:
1: when would I put liquid in the air lock?
2: how long should the must remain in the bucket before first racking, I plan to rack in into a glass gallon jug.

Would welcome any suggestions…… Thanks

Dan Nitrof

 

[loveofrose]

1. Once the gravity hits 1.033.
2. 30 days minimum.

 

[dnitrof]

Thanks loveofrose….. I did acquire a graduated cylinder that will work with the hydrometer. SG after 16 hours is 1.096 ish…. balling 22, alcohol @ 12%. I believe I am on target… any suggestions???
Thanks for your time in helping me with my first try at BOMM.

Dan

 

[loveofrose]

Sounds fine. Try to keep it in the 68-70 F range if possible.

 

[dnitrof]

One more question… during the 30 days in the primary, how many days will it need to be de-gasesd?

Thanks…..

 

[loveofrose]

Until it hits 1.033.

 

[dnitrof]

greetings Mr. loveofrose:

Day four SpG is @ 1.018, with pH of between 3.2 and 3.6; I have added DAP and F-K twice at proper sugar break. I have been fermenting in a 2.5 gallon "open top" container, placed a sealed lid and air lock on as of today. Plan to leave must in this container for next 26 days as you suggested.

Questions:
1: Is temperature important at this SpG?
2: Would it be better to transfer must in a gallon glass carboy with little headspace between must and air lock?
3: Is there any thing else I should be monitoring for until I "rack" in a glass jug?
4: At what stage should it be bottled?

Again, thanks for all of your help… things seem to be going well!
Dan

 

[loveofrose]

1. Temp is important until the gravity is completely stable.
2. After 30 days, you can rack to store for longer if you wish. I generally cold crash and bottle directly from primary. It's up to you.
3. Maybe taste now and then to monitor how the flavor changes.
4. That's up to you! Some folks really want clarity and rack 3-4 times. I frankly don't care that much.

 

[dnitrof]

Hello Mr. Loveofrose:
It has been six days since start up, "Must" does not seem to be fermenting much (no bubbles in air lock for few minutes) "Must" is in a two gallon primary, SG of 1.00 with pH of 3.6. It smells fine, not much a taste. I am not sure what to do next, I was expecting to have fermentation longer that six days. Any suggestions what to do next???? will be welcomed.

Thanks

 

[loveofrose]

If the gravity is 1.000, it's done! Let it chill for several weeks as is. You will find the taste changes dramatically as the yeast clean up after themselves. Once it tastes good, you can cold crash until clear ( which also improves the flavor), and bottle.

Alternatively, you can add more honey to make it sweeter. It's up to you.

 

[dnitrof]

Thanks…… will keep you and all of the forum posted on the results…..

 

[dnitrof]

What is (Cold Crash)? and why and when is it done? Is it done before or after the first rack (30 days after fermentation)?



Thanks

 

[loveofrose]

Cold crash can be done at anytime. You just stick it in the fridge. The yeast drop clear in 2-14 days.

 

[dnitrof]

My first BOMM does taste great after just 35 days….. after first racking it was not as clear as I expected… will cold crash for a week or so… will send pictures of final product when I return (end of June/first of July).

Thanks for all of your advice…