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Thread: BOMM Questions.

  1. #21
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    Sanitizing the outside of the pouch is also a good practice to get into; beer yeast are all killer toxin susceptible (and hence don't produce this compound) which means that they won't kill of competing organisms like some wine yeasts will. Just a precaution.


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    So I'm looking at starting two-3 gallon(finished volume) BOMMs. both are melomels getting roughly 10 pounds of berries each. My question is this, with the BOMM style is it best to add the berries to primary, secondary, or some combination of both? It seems like just adding everything to primary would be easiest, but I don't want to sacrifice quality. BTW- one will be all blueberry, the other mixed berry...

  3. #23
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    Because BOMM has such a quick turnaround, you can experiment very easily and get results much faster than other meads. My answer? Do 2 blueberry batches, one with fruit in primary, the other fruit in secondary. There are different characteristics that come from each process, and the best way to learn them is by experimenting, you may prefer blueberries in secondary, but raspberries in primary, only you can find out what you like.


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  4. #24

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    I like doing half and half. Half the fruit in the primary, ferment to dry, stabilize, then add the rest of the fruit to the must to give it some fresh fruit flavour as opposed to fermented fruit flavour and also to sweeten it up a bit.
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    Anyone have any post fermentation options? I will try anything once.....in my mead.

  6. #26

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    Quote Originally Posted by occhuzzo View Post
    Anyone have any post fermentation options? I will try anything once.....in my mead.
    Look in the Perfect BOMM thread. I think I used most every trick in the book there (step fed backsweetening, oaking, acid blend, honey blending, etc).

    I would suggest more oak, less acid.


    Better brewing through science!
    Better brewing through science!

  7. Default

    I did that and it was one of the ones I saved so I can look at it more at a later date. I brought everything to make this BOMM so I am looking for different things to add after the primary so I can make many different BOMMs. The primary all being the same but after that all different things. Some different melomels, one with vanilla. I am still new to this and the Perfect BOMM thread seems scary and way over my head.

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    If I become a "Patron" would i get step by step recipes? I am looking for something that would give me basic MEAD that is sweet and then I can Rac and build off of it. I was thinking BOMM would be it.

  9. #29

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    The BOMM recipe I give in the recipe section is about as step by step as it gets. I'll check to make sure it is updated. BOMM is really good for experimenting since it is the fastest mead to date. You can then apply your findings to long term wine yeast based mead.

    When you become a Patron, you get access to a lot of tried and true recipes. Many made by patrons that have won awards. It is definitely worth it. You will learn a massive amount in a very short timeframe.


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  10. #30

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    I updated the BOMM recipe to make it more clear and less "scary".


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    Thank You and I will look into it. I Racked my first JAOM the other day. Waiting it to clear and I will put 1 gal in bottles and the other gal to age. Then I will move to BOMM. I have high hopes.

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    So aerate and degas....... for this MEAD do I do it 3 times a day for a week or the 2 week time frame? I plan on using the drill bit method.

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    You aerate 3 times a day for the first 1/3 of the ferment. So look at your starting gravity and find the 1/3 and 2/3 points. Those are when you add nutrient. And you aerate for just the first third


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  14. #34

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    Ok hi folks! Dumb question of the day: what is BOMM and JAOM?
    John

  15. #35

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    BOMM = Bray's One Month Mead
    JAOM = Joe's Ancient Orange Mead


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  16. Default

    Quote Originally Posted by loveofrose View Post
    BOMM = Bray's One Month Mead
    JAOM = Joe's Ancient Orange Mead


    Better brewing through science!
    Thanks so much for all of the information you have shared about your BOMM. I made 3 JAOMs and a customized version and I didn't enjoy them so much because of the sweetness. I still have a bit of all three in storage to hopefully let age at least six months to a year. They've only been bottled for about 2 months.

    I made two batches and tried to follow your recipe as closely as possible. The only difference is that I used slightly less honey (I thought I had more and I was already knee-deep in the process when I realized it was short) which brought my SG down to about 1.082. These are 1 gallon batches.

    I was reading about how people do a lot of BOMM variations with all kinds of things. Any advice on adding fresh fruit to a secondary fermenter? Any recommendations instead of just keeping it simple and by the book for these first two batches?

    http://i906.photobucket.com/albums/a...5521156a99.jpg

    Also, should I top off the batches with water after the 1/3 sugar break? Before? Not at all? Thanks again for the instructions!

  17. #37

    Default BOMM Questions.

    Quote Originally Posted by antonichen View Post
    Thanks so much for all of the information you have shared about your BOMM. I made 3 JAOMs and a customized version and I didn't enjoy them so much because of the sweetness. I still have a bit of all three in storage to hopefully let age at least six months to a year. They've only been bottled for about 2 months.

    I made two batches and tried to follow your recipe as closely as possible. The only difference is that I used slightly less honey (I thought I had more and I was already knee-deep in the process when I realized it was short) which brought my SG down to about 1.082. These are 1 gallon batches.

    I was reading about how people do a lot of BOMM variations with all kinds of things. Any advice on adding fresh fruit to a secondary fermenter? Any recommendations instead of just keeping it simple and by the book for these first two batches?

    http://i906.photobucket.com/albums/a...5521156a99.jpg

    Also, should I top off the batches with water after the 1/3 sugar break? Before? Not at all? Thanks again for the instructions!
    Since you have 2 identical batches, I would leave one alone and tweak the other. Here are some suggestions:

    1. Add more honey to boost the strength. I generally let it go to 1.00, then add to 1.01. Let it drop and repeat until it no longer drops.

    2. My standard practice these days is to let it go to 1.00 (either naturally or the process above) and add 1 whole vanilla bean and 7 cubes of medium toast American oak. I try to add vanilla 1 month before bottling. Oak is fine for 3 months or greater to taste.

    3. Buy a 3-5 lbs frozen berry mix from your grocery store and rack your mead on it. You can use fresh as well, but freeze it first.

    4. Add spices. My current favorite is a Szechuan BOMM. You can look it that brewlog for spices and quantities. I have a lot of metheglin brewlogs here. Just search BOMM for a myriad of ideas.

    Any combo of the above or something I've not thought of is fine. I mostly tweak things until it tastes like what I'm going for.
    It's your mead. Experiment!


    Better brewing through science!
    Better brewing through science!

  18. Default

    Quote Originally Posted by loveofrose View Post
    snip

    Thanks again! I will heed your advice and leave one simple, perhaps add a bit more honey to it to increase the strength, but otherwise leave it alone. Perhaps I'll add some fruit or oak as you recommended to the other.

    I've read all 30 pages of the BOMM thread over at homebrewtalk.com and I'll continue to check it out!

  19. #39
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    Quote Originally Posted by antonichen View Post
    Thanks so much for all of the information you have shared about your BOMM. I made 3 JAOMs and a customized version and I didn't enjoy them so much because of the sweetness. I still have a bit of all three in storage to hopefully let age at least six months to a year. They've only been bottled for about 2 months.

    I made two batches and tried to follow your recipe as closely as possible. The only difference is that I used slightly less honey (I thought I had more and I was already knee-deep in the process when I realized it was short) which brought my SG down to about 1.082. These are 1 gallon batches.

    I was reading about how people do a lot of BOMM variations with all kinds of things. Any advice on adding fresh fruit to a secondary fermenter? Any recommendations instead of just keeping it simple and by the book for these first two batches?

    http://i906.photobucket.com/albums/a...5521156a99.jpg

    Also, should I top off the batches with water after the 1/3 sugar break? Before? Not at all? Thanks again for the instructions!
    I know what you mean about the JAOMs. Its a wonderful beginner's recipe, but it's not exactly something I go wild over. My all-time favorite so far is a 14% traditional. I just sampled an ~20% sack mead I made a little more than a year ago. It's clear as a bell, but it's got a yeasty taste and smell. It's also still rough. I'm putting it in the back of the closet for another year and we'll see, but from now on I'm going to be making mostly traditionals.

    Joe
    Intelligence Is Knowing That A Tomato Is A Fruit
    Wisdom Is Knowing Not To Put It In A Fruit Salad

  20. Default

    Over the past 5 months, I have become exceedingly picky with beer due to my introduction to Belgian ales. They are really just about all that I drink anymore beer-wise, or abbey ales styled in the Dubbel or Tripel styles. I've turned into a beer snob haha.

    Now that I'm really enjoying such finely crafted beers, that same scrutiny has entered into my novice mead-making. I'm hoping that the BOMM will be dryer and more in the style that I prefer. It is a total and lucky coincidence that the yeast is a Belgian strong ale yeast. I've been smelling the brew and it is quite enjoyable. I just added the nutrients for the first sugar break, and I bought more honey and I believe both should have the correct amount that Bray recommended in them.

    Joe, would you mind giving a brief rundown of your traditional mead that you like so much? What kind of yeast does it use, which honey(s), how long do you age it, and do you add ingredients to a secondary ferment or anything in particular?

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