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View Full Version : Jaom almost done, what next?



Visionist
01-14-2014, 07:55 PM
Started my JAOM on Nov 22nd, seems to be getting pretty clear now, I've attached a pic to try to show some of the clarity(Jager for reference ;D).
This is my first homebrew of anything, so...what next? Do I wait for the fruit to drop or do I temperature shock it to make it drop? How do I go about bottling, do I have to rack it before bottling(I don't have another carboy)?
Thanks all
http://i39.tinypic.com/2hwgsk9.jpg

Riverat
01-14-2014, 08:27 PM
Letting the fruit drop is recommended but I've heard of batches that just kept floating until the mazer went ahead and bottled it to their satisfaction, bread yeast will stir back up if you just look at it sideways though so I would find something to rack it into to bottle from, a clean milk jug maybe?

Visionist
01-14-2014, 08:52 PM
Letting the fruit drop is recommended but I've heard of batches that just kept floating until the mazer went ahead and bottled it to their satisfaction, bread yeast will stir back up if you just look at it sideways though so I would find something to rack it into to bottle from, a clean milk jug maybe?

Any guides around on racking/bottling?

Riverat
01-14-2014, 10:54 PM
Any guides around on racking/bottling?

Hmm, don't suppose you have a racking cane or bottling wand?
Well if not, a corker or capper probably aren't in your inventory just yet either?
Get some vinyl tubing from the hardware store 3/8 should do
How about letting it drop (the fruit) then siphon from the carboy to a cleaned and sanitized water or milk jug, clean the carboy and siphon back to it, bung it up and just serve from that.
If you get the bug (like most of us?) your inventory of "stuff" will grow LOL

Visionist
01-14-2014, 11:00 PM
Hmm, don't suppose you have a racking cane or bottling wand?
Well if not, a corker or capper probably aren't in your inventory just yet either?
Get some vinyl tubing from the hardware store 3/8 should do
How about letting it drop (the fruit) then siphon from the carboy to a cleaned and sanitized water or milk jug, clean the carboy and siphon back to it, bung it up and just serve from that.
If you get the bug (like most of us?) your inventory of "stuff" will grow LOL

I "inherited" a bunch of winemaking things from my parents when they gave up on the hobby(2 big carboys 23L?) and a corker and a racking cane(if I can find it)

Riverat
01-14-2014, 11:21 PM
I "inherited" a bunch of winemaking things from my parents when they gave up on the hobby(2 big carboys 23L?) and a corker and a racking cane(if I can find it)

Oh slick! well I would suggest a small investment in a bottling wand (sized to fit the tubing on your cane), some corks for sure and a hydrometer(couple? one will break at the worst time ask me how I know) for the future batches? And do rack it to another container to bottle from though, move the jug to where you will be racking if it isn't already there and you will see how the slightest disturbance will stir up the yeast, it will settle in a day or two, fatbloke has a great procedure for reducing your racking losses

Visionist
01-15-2014, 12:13 AM
Oh slick! well I would suggest a small investment in a bottling wand (sized to fit the tubing on your cane), some corks for sure and a hydrometer(couple? one will break at the worst time ask me how I know) for the future batches? And do rack it to another container to bottle from though, move the jug to where you will be racking if it isn't already there and you will see how the slightest disturbance will stir up the yeast, it will settle in a day or two, fatbloke has a great procedure for reducing your racking losses

The most convenient place for me to rack it is in my garage, which is much cooler than my 72f room. Would it be a bad idea to move it there right now? It would encourage the fruit to drop as well wouldn't it?

Riverat
01-15-2014, 12:45 AM
The most convenient place for me to rack it is in my garage, which is much cooler than my 72f room. Would it be a bad idea to move it there right now? It would encourage the fruit to drop as well wouldn't it?

Possibly not a bad idea but I suspect one of Joe's intentions with this recipe it to teach a bit of patience (will come in handy, trust me) and mead really does improve with time, the times given for this recipe are (IMHO) minimums but that said....assuming it have been totally inactive for awhile...the point about the fruit dropping is to assure fermentation is really done and degassed a bit (do a search on bottle bombs or glass grenades) this is all about gaining experience...

Visionist
01-15-2014, 12:47 AM
Possibly not a bad idea but I suspect one of Joe's intentions with this recipe it to teach a bit of patience (will come in handy, trust me) and mead really does improve with time, the times given for this recipe are (IMHO) minimums but that said....assuming it have been totally inactive for awhile...the point about the fruit dropping is to assure fermentation is really done and degassed a bit (do a search on bottle bombs or glass grenades) this is all about gaining experience...

Thanks for the help, I can at least give it until the 2 month mark to see what happens before moving it.

mannye
01-15-2014, 01:15 AM
When mine was this clear, it took another two weeks maybe three for the fruit to start dropping. If you don't have one, a small wine thief or a brand new sanitized turkey baster is nice. You carefully stick it in the top and draw off a tiny cup of mead to taste. then once you taste it, you're going to want to rack the thing and get to drinking the rest of it. I just stick a hose in it and suck on the other end. I had a second glass carboy but you can rack into any clean and sanitized container.

One good reason to wait for the fruit to drop is that any yeast deposited on the fruit will get in your mead while you rack. Keep that in mind. What I did the first time because I was eager to bottle it was to spend a day or two very gently bumping the fruit to get the yeast to fall down to the bottom.

loveofrose
01-16-2014, 09:52 AM
+1 to all the advice given, but they have all forgotten one thing.

You need to start another batch!

bernardsmith
01-16-2014, 10:40 AM
The most convenient place for me to rack it is in my garage, which is much cooler than my 72f room. Would it be a bad idea to move it there right now? It would encourage the fruit to drop as well wouldn't it?

The cooler the temperature when you rack the more CO2 will be held by the mead. I am not suggesting that you rack in a sauna but racking at room temperature means that more of the CO2 will dissipate as the surface area of the mead flowing into the target carboy allows the CO2 to escape. Indeed, allowing the mead to flow down the inside of the carboy rather than drop into it creates even more surface area in relationship to the volume being transferred.
That said, I presume the idea behind waiting until the fruit drops is to ensure that much of the CO2 will have naturally dissipated but never having tried to make a JOAM it strikes me that the larger the fruit chunks the more likely the CO2 will not in fact support them whether the carboy is full of CO2 or has virtually none. Bottling any wine with significant but unintended and unmeasured quantities of CO2 may result in flying corks or (worse) bottle bombs.

fuelish
01-16-2014, 06:01 PM
...and a hydrometer(couple? one will break at the worst time ask me how I know) Haha, yes, am fixin' to buy 2 new ones right here...my only one got broken when I racked this past saturday night, although I did get a gravity reading, approx....but it's gonna be sittin' for a while to clear, and the new one (also done on Sat night, and I DID get a OG as I made it before racking the other) is still happily fartin' away, so I'll get up to the LHBS sometime next week (or maybe order online - there's a few things I want that he doesn't carry, like carboy dryer/stands and Starsan...go figure).

Visionist
01-25-2014, 04:00 PM
The cooler the temperature when you rack the more CO2 will be held by the mead. I am not suggesting that you rack in a sauna but racking at room temperature means that more of the CO2 will dissipate as the surface area of the mead flowing into the target carboy allows the CO2 to escape. Indeed, allowing the mead to flow down the inside of the carboy rather than drop into it creates even more surface area in relationship to the volume being transferred.
That said, I presume the idea behind waiting until the fruit drops is to ensure that much of the CO2 will have naturally dissipated but never having tried to make a JOAM it strikes me that the larger the fruit chunks the more likely the CO2 will not in fact support them whether the carboy is full of CO2 or has virtually none. Bottling any wine with significant but unintended and unmeasured quantities of CO2 may result in flying corks or (worse) bottle bombs.
Ironically enough I do own a sauna in my home.. :rolleyes:
The mead is now crystal clear, I can read pages of a book through it clearly.
The fruit is still not dropped, I do not think it is going to. What now?

Cal
01-25-2014, 04:06 PM
^You can bottle it or let it bulk age where it is at.

Visionist
01-25-2014, 06:24 PM
^You can bottle it or let it bulk age where it is at.
Bottling it with the fruit not dropped is no big deal?

Honeyhog
01-25-2014, 08:20 PM
Bottling it with the fruit not dropped is no big deal?

The problem with bottling before the fruit is dropped is that the fruit has a bunch of dead yeast coating it and if you even look at it the wrong way you will knock it off and end up with sediment in the bottom of you bottles. Trying to get a racking cane or auto siphon in there and bottling without touching the floating fruit is near impossible.

kudapucat
01-25-2014, 09:26 PM
It's no big deal.
Is it cold outside? If so, leave it out for 6+ hours, if it's clear, the fruit will drop.

Visionist
01-27-2014, 12:30 PM
I moved it to my Garage last night where I will be bottling it, majority of the fruit has dropped(not all..but pretty much all the big pieces). I have to wait for it to clear again then I can rack and bottle it.

Cal
01-28-2014, 07:05 PM
^Welcome to GA. I'm in GA too.

mannye
01-28-2014, 07:23 PM
If you keep it on a high shelf, it makes racking easier. Without moving it, you place a clean carboy on the floor, and rack straight into it. It keeps the primary as clear as you can.

Regardless of how clear it is when it goes into the secondary, my personal preference is to wait a day or two, then use finings, wait a few days to a week THEN run it through a filter into the final bulk aging or bottling bucket.

BUT...since this is your first mead I highly suggest you drink it! My first mead used my tummy as a bulk aging vessel.

Now I wish I has saved at least one beer bottle full so I could taste it after a year and see if it got better. If you can control yourself, do that.

Visionist
01-28-2014, 10:19 PM
If you keep it on a high shelf, it makes racking easier. Without moving it, you place a clean carboy on the floor, and rack straight into it. It keeps the primary as clear as you can.

Regardless of how clear it is when it goes into the secondary, my personal preference is to wait a day or two, then use finings, wait a few days to a week THEN run it through a filter into the final bulk aging or bottling bucket.

BUT...since this is your first mead I highly suggest you drink it! My first mead used my tummy as a bulk aging vessel.

Now I wish I has saved at least one beer bottle full so I could taste it after a year and see if it got better. If you can control yourself, do that.
Its on a high shelf now, just waiting another few days for it to clear again.
Basically I just use a racking cane and get it as close to the sediment on bottom without actually sucking any up? Then leave the secondary for it to clear and I can bottle it?

mannye
01-28-2014, 10:55 PM
Its on a high shelf now, just waiting another few days for it to clear again.
Basically I just use a racking cane and get it as close to the sediment on bottom without actually sucking any up? Then leave the secondary for it to clear and I can bottle it?

Sounds like a plan! It helps if you have a helper holding the hose at the bottom carboy so you can concentrate on the inlet. Don't freak if you accidentally suck up a bit of lees... it will settle out. But try to keep it to a minimum.

ScotRob
01-30-2014, 07:53 AM
Once the ferment on a JAOM is done (when it clears, but not necessarily waiting for the fruit to drop)- I rack it to a new carboy, top up and leave to let it throw any further deposit. Trying to bottle from a carboy full of yeast, fruit etc..is no fun at all and almost guarantees a cloudy bottle which will contain lees. I don't regard this racking as a deviation from the JAOM recipe since by that stage the fermentation is all done...it is just good wine (and mead)-making practice and ensures a better result.

mannye
01-30-2014, 11:58 AM
Once the ferment on a JAOM is done (when it clears, but not necessarily waiting for the fruit to drop)- I rack it to a new carboy, top up and leave to let it throw any further deposit. Trying to bottle from a carboy full of yeast, fruit etc..is no fun at all and almost guarantees a cloudy bottle which will contain lees. I don't regard this racking as a deviation from the JAOM recipe since by that stage the fermentation is all done...it is just good wine (and mead)-making practice and ensures a better result.

Meh.

I agree, but with my first batch I was so anxious to get to drinking AND I had waited for the fruit to drop that I wasn't going to be letting it sit any longer.

While most would cringe, I used a 3/8 inch clear food safe hose to rack that first batch. Just snuck it down as far as I thought was safe, then I sucked on the end of that bad boy and started the flow. I got most of it out with no lees.

Then I pinched the end of the hose, and racked the remaining liquid (about a pint) not worrying about lees getting in there into a smaller container and placed it in the fridge to cold crash. The next day, most of the yeast in the remaining pint had fallen to the bottom third and I simply poured out 2/3ish pint into a glass and "sampled" it. Job done.

The use of the "suck on the end" method is probably wrong and I would never do that with beer, but I am willing to bet 99% of us on here have done that a few times. ;)

Visionist
02-02-2014, 06:46 PM
Racked the mead last night, crystal clear now with no sediment! Ready to bottle in the next few days I would imagine?
http://i.imgur.com/AanzwZ5.jpg

Visionist
02-02-2014, 09:38 PM
Racked the mead last night, crystal clear now with no sediment! Ready to bottle in the next few days I would imagine?
http://i.imgur.com/AanzwZ5.jpg
Sorry to double post, wont let me edit it. How long should I wait to bottle it? I have a corker and some wine bottles ready to go.

mannye
02-02-2014, 10:43 PM
Have you tasted it yet?


Sent from my galafreyan transdimensional communicator 100 years from now. G

Visionist
02-02-2014, 10:55 PM
Have you tasted it yet?


Sent from my galafreyan transdimensional communicator 100 years from now. G

Took a small taster of it just now, tastes fairly good. Definitely taste the oranges, doesn't taste too pithy or bitter but it does taste a little "hot" as in you can definitely tell it is around 14%. Still nice and fruity. I don't really drink wine normally so I'm not very good at the whole what it should taste like thing but my girlfriend said it was nice just a bit strong. Definitely drinkable, I may save a bottle and let it age to calm it down a bit.

mannye
02-02-2014, 11:01 PM
Cool it down. In another month it will be that much better. By cool it I mean put a sample in the fridge.


Sent from my galafreyan transdimensional communicator 100 years from now.

Visionist
02-02-2014, 11:07 PM
Cool it down. In another month it will be that much better. By cool it I mean put a sample in the fridge.


Sent from my galafreyan transdimensional communicator 100 years from now.

so you mean to bottle it and leave one of the bottles in the fridge?

mannye
02-02-2014, 11:16 PM
Well no, I think you should let it sit in the secondary for another few weeks but put a sample (300ml?) in a glass and let it get nice and cold. Two things could happen, one, you will like it more cold and two, you might be surprised at how much yeast precipitates after 24-48 hours from that "clear" mead when you cold crash it. :)


Sent from my galafreyan transdimensional communicator 100 years from now. G