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ndbrewlady
02-03-2009, 02:00 PM
I must be jinked, I swear. Here is my brewlog.
1 gallon batch
3 1/2 lbs Clover (will finish sweet) may have been a little more (or less) as honey had crystallized and had a hard time getting it out and measured.
1 Large orange (cut small to fit in bottle)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon (was a really big stick)
1 whole clove
a pinch of nutmeg and allspice
1 teaspoon of Fleishmann’s bread yeast
Cleaned and sanitized all, including bowl and wire whip to mix up honey and water.
Put honey in hot water for about 1.5 hours before starting. Took large bowl and wire whip, mixed honey with small amount of warm water, alternating between pouring hot water into honey to add more and mixing with wire whip. Once most of the honey was dissolved (or I thought it was) I poured it into the carboy.
Wash/sanitized then rinsed orange cut into small pieces, was a big orange.
Put in raisins, clove, cinnamon stick (broke in pieces as a big as carboy), and spices.
Added water to where it curves up.
Took 45 minutes to get stuff mixed in, not sure if some of the honey didn’t get mixed up didn’t think I saw any more crystals but there was a lot of stuff floating on the bottom already.
put in 1 teaspoon of bread yeast here is where I lost track of what I was doing still did some vigorous shaking after the yeast cause I saw some honey crystals.
Covered with a dark shirt and put on the kitchen counter this was at about 9:30 pm, I do turn down the heat at night.
Was not really burping when I left this morning, temp of carboy was 68, put it by running dishwasher to warm it up. My house is cool as we are in the negative temps here.

Still not doing anything, looked like it was doing a real slow blip this morn before I left but that is all... So,,, what next... :confused:

akueck
02-03-2009, 02:23 PM
I wouldn't worry yet. Overnight is not necessarily long enough to generate a huge vigorous fermentation, you're probably still in the lag stage.

What does the surface look like? Is there still undissolved honey at the bottom?

My guess is you'll come home to a very happy mead. ;D

wayneb
02-03-2009, 02:29 PM
A bit more patience before you panic. ;) If you are seeing some CO2 release (some airlock activity) then things are starting up -- just slowly, and that could be because of the colder than average temps. JAO has been known to start radically differently for different folks. But eventually it does take off.

ndbrewlady
02-03-2009, 11:26 PM
well it is not bubbling yet, does look like it is trying, there is some bubbles around the top. Tis sitting on the propane stove hoping the pilot lite will help it heat up some.

thomasaaron
02-04-2009, 12:55 AM
It doesn't look like you aerated the water. You've got to shake the jug up real good before pitching the yeast. Read this...

http://meadandthings.blogspot.com/2008/12/good-place-to-start.html

Look at step 10.

akueck
02-04-2009, 01:33 AM
I wouldn't get it too hot. 68-70 should be plenty warm.

Is this in a glass jug with a rubber stopper or something with a large gasket seal like a bucket? Often folks worry about their airlocks but it turns out that there is a leak and fermentation is going along just fine. Either way, don't stress out about counting bubbles. If it is producing little bubbles, you're probably off and running. Does it sound fizzy?

Kee
02-04-2009, 02:35 AM
My first JAO seemed to take longer to get started than other meads. I think it's the recipe.

Do you still have some bread yeast? You can always repitch the bread yeast; it won't do anything bad to the batch, and you'll probably feel better.

ndbrewlady
02-04-2009, 09:15 AM
I threw in another tsp. Must be doing something now as the house is no warmer yet the bottle has jumped up to 72. lots of foam on the top but not much other activity. I don't know if it is the three piece air locks (inner piece sitting at an angle) or what.

ndbrewlady
02-04-2009, 10:19 PM
You can actually see this thing cooking along now. Switched the airlock to the s curve as I don't like the three piece ones sometimes. It is up to 75 degrees now. Guess I get to watch it perk along on the counter now, with a Guard T to keep the light out of course. ;D

Kee
02-05-2009, 02:41 AM
Glad to hear it's off!

ndbrewlady
02-08-2009, 03:51 PM
Thanks hope that I am starting to get a handle on this stuff now. Had to move it to the closet, it was in the way of cooking as my cupboards are not big enough. But still perking nicely.

ndbrewlady
02-17-2009, 08:57 PM
I can't believe that this is still working away, a raisin is floating at half mast. ;D I did forget to top it off so will just let it go as is, just curious now to see how long it will take for the fruit to fall and I can taste and rack. Haven't touched it, except to move it, just waiting. :)

ndbrewlady
02-27-2009, 12:07 PM
After doing some more reading about temps and such I decided to get this JAO a little warmer as the current temp it is at is 65. So this morning I set up a bucket with warm water in it up to where the bottle starts to curve in, put the brewbelt on and the jao inside. Started ferementing so much I had to removed some liquid. Now is going strong. So will keep this at 70 until it is done this way.

Disthetic
02-27-2009, 10:13 PM
After doing some more reading about temps and such I decided to get this JAO a little warmer as the current temp it is at is 65. So this morning I set up a bucket with warm water in it up to where the bottle starts to curve in, put the brewbelt on and the jao inside. Started ferementing so much I had to removed some liquid. Now is going strong. So will keep this at 70 until it is done this way.

Ya, my JAO seems to be bubbling like crazy at 78°. I put my jug in a bucket of water and added a cheap aquarium heater to it. It's still really cold in Cleveland.

ndbrewlady
02-27-2009, 10:49 PM
Tis below zero here. Mine is now at 75. I will have to be patient with the other batches I have going as the cold is going to make them take longer to finish. At least the yeast I am using for those is of the low end of temp requirements.

mjdtexan
02-28-2009, 10:32 PM
Thats weird, within one hour mine was cooking away. I've had it going three days now. Its my first ever attempt at mead/wine making. The waiting is really tough

ndbrewlady
02-28-2009, 11:23 PM
I need to keep into thought that my temp in the house will be below 70 unless I use a brew belt. Causing everything that requires heat to ferment to have a hard time. Once I got this brewing thought it was fine but the belt these last two days has really had it kicking. :D Tis so much fun keeping it warm when it is below zero outside.:rolleyes:

ndbrewlady
03-04-2009, 09:08 AM
3/4/09 still in his bucket, still blipping, about 1 every 5 seconds. Joes seems happy to me. :cool:

Chuck76
03-05-2009, 10:34 PM
My JAO(+blueberries) starts bubbling every few hours for only a few minutes. It bubbles exactly once every 5 seconds during that time. But it only does it a few times a day, and during the night I'm assuming.

Things look great and it's doing it's thing from the bottom up. It's clearing slowly, as it's 2 weeks in and is a slightly hazy dark rose color. No funny smells and I'm very much looking forward to the next batch.

ndbrewlady
03-05-2009, 10:46 PM
Same here, Wish I could see more of the activity but since it has to sit in a bucket, to keep warm I can't really see much but what is going on the top. Bubbles moving through all of the time and really like it's heat.

Chuck76
03-06-2009, 07:14 PM
I'm not sweating it as things look and smell great. I could understand being frustrated or worried if I was using a bucket.

ndbrewlady
03-06-2009, 08:42 PM
Now that Joe is in a bucket, I don't really sweat him. ;D He is happy, has a towel over the top, turning into a nice little sauna.

The wonderful things you have to do to do a warm ferment when it is below zero outside. :D

On the other hand, my other meads are happy perking away at 61 to 64 degress. Of course they are all using yeast that ferments at the lower temps. ;)

ndbrewlady
04-19-2009, 09:14 PM
How long does it take for the fruit to fall.
Mine started to clear on March 17th. Should have been done April 5th. It has been crystal clear in the middle for a couple of weeks, but the fruit floating on the top has not completely fallen. Hubby says they are cemented there, ;).

I am thinking of racking and bottling soon but would like to know how long does it take for the fruit to fall???

Speedy
04-19-2009, 09:27 PM
I believe that I read that if it's clear you can bottle it. Sometimes the fruit does not fall and you just have to rack around it.

Mine did fall but only after the warmth was removed - I think those yeasties were still fairly active until the warmer was removed. It turned out very well.

ndbrewlady
04-19-2009, 09:35 PM
Joe has been in a 60 to 70 (max) temp now for a month since 3/17 when I took him out of the bucket. If I like this will make a 5 gallon batch where I can use the brew belt.

ndbrewlady
04-20-2009, 09:00 PM
4/20 The center was clear so I have finally re-racked this one. Extremely sweet, in fact so much that it is not something we feel we could drink. When tasting a friend requested water to wash the sweet out. So after re-racking I added about a quart of plain mead. SG before adding, 1.120, SG after 1.084.

I do not see anything that looks like fermentation has re-started. I am thinking I should pitch some more yeast because I am worried that this has not fermented enough. I would still like to see it end up somewhat sweet.

I did some searching but did not see the steps for re-pitching. Is it treated just like an original fermentation? Is there any way I could make sure that this one will end a little sweet even after re-pitching?

Thanks guys.

papasmurf
04-24-2009, 07:51 PM
I must be jinked, I swear. Here is my brewlog.
1 gallon batch
3 1/2 lbs Clover (will finish sweet) may have been a little more (or less) as honey had crystallized and had a hard time getting it out and measured.
1 Large orange (cut small to fit in bottle)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon (was a really big stick)
1 whole clove
a pinch of nutmeg and allspice
1 teaspoon of Fleishmann’s bread yeast
Cleaned and sanitized all, including bowl and wire whip to mix up honey and water.
Put honey in hot water for about 1.5 hours before starting. Took large bowl and wire whip, mixed honey with small amount of warm water, alternating between pouring hot water into honey to add more and mixing with wire whip. Once most of the honey was dissolved (or I thought it was) I poured it into the carboy.
Wash/sanitized then rinsed orange cut into small pieces, was a big orange.
Put in raisins, clove, cinnamon stick (broke in pieces as a big as carboy), and spices.
Added water to where it curves up.
Took 45 minutes to get stuff mixed in, not sure if some of the honey didn’t get mixed up didn’t think I saw any more crystals but there was a lot of stuff floating on the bottom already.
put in 1 teaspoon of bread yeast here is where I lost track of what I was doing still did some vigorous shaking after the yeast cause I saw some honey crystals.
Covered with a dark shirt and put on the kitchen counter this was at about 9:30 pm, I do turn down the heat at night.
Was not really burping when I left this morning, temp of carboy was 68, put it by running dishwasher to warm it up. My house is cool as we are in the negative temps here.

Still not doing anything, looked like it was doing a real slow blip this morn before I left but that is all... So,,, what next... :confused:
where did you get your honey?

ndbrewlady
04-25-2009, 09:28 AM
Local Apiary here in town. Tis where I have gotton all of my honey so far.