vahallasbrew2
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My JOAM is already clearing and all the sediments are falling to the bottom but my mead is only a week and 2 days old so theres no way its aöready done what happened?
If your ambient temp is low 70s I wouldn't add a heater. Yeast are happy at that temperature and it's possible it's done fermenting. It does seem fast to clear, though...I don't know about that one.
Bugeaud said:I'd say take an SG reading. If it looks like a problem happened with the yeast, that it died, put all your fermenters in one room. Then adjust your heating according to the one room. At this point repitch the yeast. If it looks like a (good) anomoly, and it has fermented all the way through by some strange stroke of luck, then yes you may rack.
vahallasbrew2 said:Is there a instrument i can use?
Bhunter87 said:Okay. Heating water to 160 won't sanitize it, try to use bottled water but that's not the cause of the "anomaly" or whatever.
The light also wouldnt be the cause.
Thats really odd to be honest. I brew more beer, but yeast are basically the same. Since you had obvious fermentation, then a sudden stop, judging by what you have said, I can't see any real reason there should be a prob. Next time use a decent mead recipe. I've never drank it, but JAOM sounds like rubbish to me. Bread yeast and orange peels? Lol
Your best be is to invest in a hydrometer and take a reading. Post the results.
From now on, take a gravity reading pre-pitch, and a month of 2 into ferment.
Fellas, y'all think the C02 choked out the yeast? I've never actually seen what happens when this happens so I couldn't tell you if this is even a reasonable explanation...
Also... DONT USE BLEACH! Get a real sanitizer.... Bleach kills bacteria...
I don't say that in a mean way, and sorry if it seems like that. Bleach is just a no-no.
Bhunter87 said:I see. I'll leave any other questions to people who have brewed with beard yeast and maybe made the JOAM before.
Good luck and happy brewing
vahallasbrew2 said:This is the recipe I followed
https://www.homebrewtalk.com/f80/joes-ancient-orange-mead-49106/
I have a similar question I live in 80-90⁰ weather all year round and my mead is fermenting in my closet as well and after 11 days it has completely cleared however according to my tests the yeast is definitely dead and the alcohol content is around 6-8% atm what do you suppose happened here?My JOAM is already clearing and all the sediments are falling to the bottom but my mead is only a week and 2 days old so theres no way its aöready done what happened?
Did you use bread yeast? If so it likely hit it's max alcohol tolerance. What nutrients did you use and when? If you didn't use bread yeast check the package for a temperature range, a little too cold will stress the yeast and can slow fermentation or cause the yeast to hibernate too hot will stress and kill the yeast. It also might help to know how much honey per gallon or liter you usedI have a similar question I live in 80-90⁰ weather all year round and my mead is fermenting in my closet as well and after 11 days it has completely cleared however according to my tests the yeast is definitely dead and the alcohol content is around 6-8% atm what do you suppose happened here?
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