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View Full Version : first JOAM, think i totally F* up



longshot38
08-13-2015, 12:54 PM
i followed the directions, but then i put the yeast in before shaking it. so i shook it after but the honey isnt blending. then i put the bung with the hole in and it fell in the mix. i had to use a stainless piece of wire that i cut from my whisk with pliers i bent it in a hook with the same pliers, i washed the steel "hook" in running tap water, i also used a stainless steel marlin spike from a 'bosins knife to get it out and "scratched up" the inside of the hole that the airlock goes into then my back up bung is too big to go in the bottle. so i have the original bung in a solution of sanitizer with the air lock and i am hoping it works. the questions i have are many. 1 did i just screw this up beyond hope? 2 am i going to poison myself with this? 3. should i pitch this and try later? more to follow.

thanks

McJeff
08-13-2015, 01:44 PM
its fine, put in in the closet and forget about it for a few months

longshot38
08-13-2015, 01:52 PM
does anyone else have a problem with the bung/airlock combo popping out of the carboy?


follow up; i pulled the bung and wiped the inside of the spout, on the bottle and the bung itself with a clean paper towel. they were wet, now it seems to be holding-fingers crossed.

McJeff
08-13-2015, 02:06 PM
at this stage of the game the bung and air lock are only to keep bugs and other crap out of the fermenting liquid. Once its done fermenting is when you want to worry about oxidization from air contact. The bungs come in many sizes, if you don't have a local home brew shop you can either order one online or just find a big balloon and put that over the mouth of the carboy.

longshot38
08-13-2015, 02:23 PM
thanks McJeff i appreciate the quick replys. this is the first time i have ever even attempted to make anything like wine. i drink a fair bit haha, usually berry blends as grape based red wines are a trigger for migraines for me, so mead seemed like a good fit.

McJeff
08-13-2015, 03:01 PM
np, we have all been there before and panicked

bernardsmith
08-13-2015, 04:18 PM
2 am i going to poison myself with this?

thanks

Just a quick note. Despite the fact that mead makers and brewers and wine makers all talk about "infections" and "sanitization", and "bacteria" and the like nothing you are going to do in mead making (or wine making) is going to poison you (unless by poison we mean alcoholic poisoning). The plain and simple heart of the matter is that all other things being equal no disease bearing pathogen is going to survive in the alcohol you make and if - for some bizarre and totally unexpected reason something makes your mead putrid you won't be able to lift a glass to your mouth before the smell or taste makes you gag. The infections that are most likely to occur are caused by bacteria that will turn your mead sour - not putrid. But unless you are deliberately introducing such bacteria because that sourness is precisely what you are looking for (compare sourdough breads or yogurt, for example to fine pastry and ice-cream) then most mead /wine/brewers of beer work hard to control their processes to avoid such outcomes. The issue is not one of health but of good wine making. In short, don't worry. The very worst that can happen is that you will spoil the mead you are working to make.

longshot38
08-13-2015, 04:44 PM
good to know Bernardsmith, at least i wont kill myself. sorry ex wife, haha

JayH
08-13-2015, 07:49 PM
Also to help keep the bung in I take some tin foil, fold it over a couple of times so that I now have an strip the width of the tin foil and 1 1/2 - 2 inches wide. I then wrap this around the bung and the top of the carboy. It keeps the bung from popping out as easily, and if it does it still keeps it partially sealed and keeps it from falling on the floor.

Cheers
Jay

longshot38
08-13-2015, 07:53 PM
great idea JayH

longshot38
08-14-2015, 11:28 AM
is it ok that the honey seems to be sitting on the bottom in a mass? im getting about a bubble per second in the airlock and lots to bubbles moving in the water part. just curious as it seems to be carbonating

JayH
08-14-2015, 12:25 PM
I suspect that I would be tempted to shake it up go get the honey dissolved. However be very careful. At this point your must is full of CO2 and shaking it is the equivalent of shaking a warm can of beer, your mead will end up everywhere.

Your other option would be to find something metal or plastic that can be sterilized and stir it. Just go slow as it will start foaming and releasing CO2 as soon as you start.

But after that you worst enemy is yourself wanting to do something to fix it. Just put it in a cool dark place out of the way and forget about it for the next couple of months.

If you choose not to stir it, the honey should dissolve by itself and the yeast will happily eat it them. It may slow you fermentation a bit, but it should still be just fine.


Don't worry we have all been there.


Cheers
Jay

longshot38
08-14-2015, 08:15 PM
thanks Jay.

EJM3
08-14-2015, 11:21 PM
There is a method called BDCDYF = Bottom Dwelling Constant Diffusion Yeast Feeding, or some silly thing like that. Basically you mix part of the honey in, then let the yeast find the rest kind of thing. Works out well, I've just dumped an extra quart in and let the yeast get it themselves a few times with no problems. The biggest part in this all is DON'T PANIC & be sure you have a towel, er, umm, yeah they both work...

Crowing
08-16-2015, 01:28 PM
The yeast will find as much honey as they can eat, I've left inches of honey sitting on the bottom, it really only matter for getting accurate gravity readings but you aren't doing that on JAOM

mannye
08-17-2015, 01:47 AM
Relax and have a homebrew. You're doing fine.

The only thing you're screwing up at this point is not leaving it alone AND you need to start a second batch right now.

Not because the first batch is bad but because in 100 days you are going to kick yourself for not having made more.


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.

EJM3
08-17-2015, 06:24 PM
I think that Mannye has found the bigger issue in all of this: "Not because the first batch is bad but because in 100 days you are going to kick yourself for not having made more."

longshot38
08-18-2015, 05:15 PM
i was thinking about putting in another batch after labour day. i seem to be "down" about 1/4 to 1/2 an inch of liquid in the must, do i top it up or let it ride?

kudapucat
08-18-2015, 05:58 PM
does anyone else have a problem with the bung/airlock combo popping out of the carboy?


follow up; i pulled the bung and wiped the inside of the spout, on the bottle and the bung itself with a clean paper towel. they were wet, now it seems to be holding-fingers crossed.

This is a really big problem with silicone bungs. It's an even bigger problem with silicone bungs and 23 litre (5 Gal) glass carboys, as these are not designed to take a bung.
The easiest way to fix this, is to dry the bung and neck of bottle.
Using a rubber bung (if you can find one to fit - hard for the 5Gal) will make this a non-issue.
Also Rubber bungs will not compress enough to go into the bottle like a silicone one will...

mannye
08-19-2015, 07:39 PM
Meh... throw a balloon with a pinhole on it. Done.

kudapucat
08-20-2015, 08:20 AM
Meh... throw a balloon with a pinhole on it. Done.

I'm not sure I could cope with brewing without the bluuurp

mannye
08-20-2015, 08:44 AM
I'm not sure I could cope with brewing without the bluuurp

Lol. Watching a balloon blow up is cool too.


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.

longshot38
08-14-2016, 05:32 PM
hey guys, well i put this mead in the back of the self and yup i forgot it. it's been a year!!!! now, i just poped the airlock off and the mead smells like medicine and tastes like it too. is it screwed? or should i continue bottling it? i really need some input tonight as i have to return the corker machine tomorrow.

thanks

btw the airlock didnt go dry or pop out so im pretty sure air didnt get at it. but it is darker than i was expecting.

longshot38
08-14-2016, 07:13 PM
ok so i have to return the corker tomorrow so i went ahead and bottled everything, got 7 bottles from one gallon batch. (half the regular size of a wine bottle) i hope the flavour improves over the next couple months or down the sink it goes, haha. i'll try again when i get my next cheque and bottle on time.

Squatchy
08-14-2016, 07:50 PM
Next time don't add the white pith from the oranges. Just use the zest.

bernardsmith
08-14-2016, 07:57 PM
A taste of medicine MAY be caused by a bacterial infection called "brett". I believe that you can neutralize this by adding K-meta and by ensuring that everything that comes into contact with your mead is sanitized (with K-meta). Another reason may be that the TA is way off. It should be around .65% Do you have some way of testing the TA? Another source of the problem may be that the sweetness is out of balance with the amount of acidity in the mead... But that said, If you bottle and put the mead aside for a year or two that medicine flavor will disappear..

longshot38
08-14-2016, 08:02 PM
Next time don't add the white pith from the oranges. Just use the zest.

ok, so i just zest one orange and add that? not the fruit part of the orange? just a bit confused here. not uncommon these days haha ;D

longshot38
08-14-2016, 08:06 PM
A taste of medicine MAY be caused by a bacterial infection called "brett". I believe that you can neutralize this by adding K-meta and by ensuring that everything that comes into contact with your mead is sanitized (with K-meta). Another reason may be that the TA is way off. It should be around .65% Do you have some way of testing the TA? Another source of the problem may be that the sweetness is out of balance with the amount of acidity in the mead... But that said, If you bottle and put the mead aside for a year or two that medicine flavor will disappear..

i have no idea what TA is, but i bottled it anyway as i have to bring the corker back tomorrow so. i guess i'll box it up and put it in the storage room for a year or so.

thanks

Swordnut
08-14-2016, 08:55 PM
Pith is a taste killer. Never add it if you ask me. If you want some citrus in there, just the zest (the outer skin) is good. Any fruit meat you throw in there will be fermented. The pith taste will go away, with a lot of aging.

longshot38
08-15-2016, 07:31 PM
Pith is a taste killer. Never add it if you ask me. If you want some citrus in there, just the zest (the outer skin) is good. Any fruit meat you throw in there will be fermented. The pith taste will go away, with a lot of aging.
ok, so next time no pith.

i guess i'll put it in the box i got from the liquour store and forget it for a year or two?

Ken2029
08-16-2016, 07:21 PM
Relax and have a homebrew. You're doing fine.

The only thing you're screwing up at this point is not leaving it alone AND you need to start a second batch right now.

Not because the first batch is bad but because in 100 days you are going to kick yourself for not having made more.




This is the truth!! I made a fantastic first batch JAOM, Everyone drank it and I had nothing left. I now have almost ten gallons ready to bottle.

Sadcheese
08-18-2016, 02:28 PM
Pith is a taste killer. Never add it if you ask me. If you want some citrus in there, just the zest (the outer skin) is good. Any fruit meat you throw in there will be fermented. The pith taste will go away, with a lot of aging.

I must not drink pith.
Pith is the taste killer.
Pith is the little-death that makes total putrescence.
I will dump the pith.
I will permit it to go down the sink disposal.
And when it has gone past I will shake the JAOM to see its contents.
Where the pith has gone there will be nothing. Only tasty booze will remain.

Squatchy
08-18-2016, 06:56 PM
I must not drink pith.
Pith is the taste killer.
Pith is the little-death that makes total putrescence.
I will dump the pith.
I will permit it to go down the sink disposal.
And when it has gone past I will shake the JAOM to see its contents.
Where the pith has gone there will be nothing. Only tasty booze will remain.

Let us know how that works out, (or doesn't) for ya. I'm not buying it :)

Sadcheese
08-18-2016, 11:21 PM
Let us know how that works out, (or doesn't) for ya. I'm not buying it :)

Funny you should ask! I recently did a 6 gallon JAOM with PNW blackberry honey, Redstar bread yeast and three blood oranges/three navel oranges and only a tiny bit of pith.

Decided to stick to the original recipe. Came out fantastic but it's too sweet to drink a lot of. Very much a dessert, end of the day kind of wine. Was hoping more for a wake-up-on-the-ground-soiled kind of beverage.

But it's only 9 months old so may be room to grow. The blackberry honey adds a surprising lot of flavor given the additives. Not a berry flavor but it's sort of spicy.