fuzzy2133
Well-Known Member
Can anyone tell me how they heck they get all the goop out of the gallon jug afterwards???
Hot water and vigorous shaking.
Can anyone tell me how they heck they get all the goop out of the gallon jug afterwards???
Hi people, quick question:
I got this started in June. It's been three months, and it doesn't look like it's cleared much at all. Some fruit has dropped, most are still suspended.
I have expected to bottle next month, but at this rate I'm not sure it'll be ready. I (stupidly) used some cheap honey from the supermarket, and I'm wondering if that could have an affect on the final product.
Is there any truth to that, or can I expect it to clear up in a few months?
So, due to curiosity and a profound lack of patience I opened a bottle of my JOAM which was bottled two weeks ago and even though it is a tad bitter it's still very enjoyable. In a month it should be good enough to share with others.
I just bottled my 1 gal batch a couple of days ago. I ended up with 3 liter bottles full that I'm going to put away for a while to age. How do you folks bottle this stuff? It was a real PITA to get clear liquid out with all the yeast getting stirred up. I ended up pouring ...slowly...through a coffee filter in my funnel. The first 2 bottles are clear but the last bottle is pretty cloudy even being filtered.
I think I'm going to attempt a batch of this stuff this weekend. For the OG, do I just take a sample with my turkey baster prior to adding all the fruit, cloves and such?
I think I'm going to attempt a batch of this stuff this weekend. For the OG, do I just take a sample with my turkey baster prior to adding all the fruit, cloves and such?
You want to take OG after fruit and additives - fruit has fermentables. I do it right before pitching yeast.
I dropped the hydrometer in to get a reading but then it occurred that the reading will be off since I didn't fill it all the way with water as per the instructions. No matter, I'm now watching the millions of little bubbles rise to the surface. It's mesmerizing.
With JAOM, if you follow recipe closely, you don't even need to mess with hydrometer readings. Pretty time tested formula.
I did this without the spices...no cinnamon and no cloves...will it still taste all right? Any chance I could ad it in there after fermentation has started...because its started
So this is the first mead I have ever made and I can't wait. It's been about a month and I was thinking about bottles. From what I have read in this thread, once u can read through it,it is ready to go, do I need to cork it or can I crown cap in some clear beer bottles. (Don't have corking stuff) also been reading a bit and people been talking about bottle bombs so do I need to stop the yeast at bottling or just go for it.
Thanks u guys are always a big help
I just bottled my first 1G batch of JAOM today. I started fermenting 9/2/13 and by the end of the month it cleared up nicely. I let it sit a couple more weeks until the fruit dropped and then transferred it to a 3L secondary (yeah, I know, but I wanted to let any yeast I accidentally siphoned up settle out before bottling). The mead was a beautiful dark gold and crystal clear going into the bottles. With the exception of racking to secondary, I followed the recipe to the letter, using all Texas-sourced honey.
I tasted a sample, and I was surprised how strong the spice profile was coming through. It tasted good, though perhaps a bit overpowering compared to the mead itself, with very strong spicy cinnamon and numbing clove notes. I plan on letting it age until Christmas, and I hope the spices will mellow out a bit by then.
Anyone else have similar issues with the spices? Will they mellow out with time?
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