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JAO BOMM questions

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Maylar

Maylar

Got Mead? Patron
GotMead Patron
May 23, 2015
621
63
28
Connecticut
I started a JAO BOMM a week ago, and made some assumptions based on the long forum threads about BOMM's. I'm hoping that I'm not screwing up -

Did the fruit and spices in the JOA version recipe. Not realizing that it's an all natural thing as far as nutrients, I also added Ferm-o and the potassium bicarbonate (3/4 TSP worth for a gallon, which I read later was a typo). OG was 1.132 and after 7 days was down to 1.080 and I added another dose of the Ferm-o.

Been degassing (stirring) daily, and it's certainly fermenting up a storm.

So, my questions are - should I continue adding Ferm-o at the next break (should be 1.044), or should I quit that? And will 3/4 TSP of bicarbonate give me any issues later?

Thanks
 
neverdie

neverdie

NewBee
Registered Member
Feb 23, 2019
11
0
0
How did it turn out?

I today launched a JOA BOMM variant: it basically takes Bray's BOMM recipe and adds 25 raisins, 1 cinnamon stick, 1 clove, and a whole orange sliced. I also added 1.4g calcium chloride (100ppm) to the Ozark spring water, because that is how I'm now starting BOMM's. OG is 1.105 prior to adding the four ingredients above from the JOAM.

So, why am I doing this rather than a classic JAOM? My hypothesis is that with the reduced honey from the BOMM recipe and the SNAP it will ferment faster than JAOM, and then I'll simply backsweeten, as I would with a BOMM. Well, that's the idea anyway. Time will tell whether it works or not.
 
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