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/ac268/antonton/a2841605-c1c8-439b-8e85-6f5521156a99.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!