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View Full Version : can I use a 3 gallon carboy for a 1 gallon batch?



chefjoe250
03-12-2013, 06:03 PM
simple question. this is my first go at making mead. I'm making a JAOM.

Thanks for your help ;D

skunkboy
03-12-2013, 06:57 PM
It would be fine to start it in, but it would have way too much empty head space to age it in after it has finished fermenting...

psychopomp23
03-13-2013, 07:54 AM
It would be fine to start it in, but it would have way too much empty head space to age it in after it has finished fermenting...

Yeah i agree with Skunkboy. It's fine for primary because the oxygen helps your yeast but after it would be best to use something smaller for aging

chefjoe250
03-13-2013, 06:39 PM
a bit confused, sorry this is my very first mead. In the JAOM recipe in the 'newbee' area does not state anything about aging. it simply says to leave it alone for two months. Should I do that? if not...how when I know when it is time to switch it over?

Thanks Again!!

Grimm312
03-13-2013, 10:15 PM
If it's a JOAM it'll be fine if you're going to drink it as soon as it's done.

But some people like to age it a bit before drinking. If you wish to do this it's best to use a 1 gallon container.

psychopomp23
03-13-2013, 10:20 PM
a bit confused, sorry this is my very first mead. In the JAOM recipe in the 'newbee' area does not state anything about aging. it simply says to leave it alone for two months. Should I do that? if not...how when I know when it is time to switch it over?

Thanks Again!!

Sorry about that, here's the definition of aging from this forum (when you see words underline you can click on them and see the description)' Holding the mead in an airlocked vessel or bottle for six months to a number of years in order to allow the changes that occur after fermentation to make the wine mellower or more pleasing to drink.'

The JAOM recipe are meads that are more 'ready to drink' in a few months and so don't age that much

chefjoe250
03-14-2013, 07:51 AM
Sorry about that, here's the definition of aging from this forum (when you see words underline you can click on them and see the description)' Holding the mead in an airlocked vessel or bottle for six months to a number of years in order to allow the changes that occur after fermentation to make the wine mellower or more pleasing to drink.'

The JAOM recipe are meads that are more 'ready to drink' in a few months and so don't age that much


That answers my question perfectly. Thanks for all the info!!!

Marc F.
03-14-2013, 02:54 PM
That answers my question perfectly. Thanks for all the info!!!

Welcome to the forum!
And thank you for asking a question I also had. Saves me making a thread. ;D