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Thread: Help first mead!!!

  1. #1

    Default Help first mead!!!

    Hello, my first mead is the JAOM recipe that is 1 month and 3 days old, apparently the fermentation is over, it only has 2 raisins in suspension and it is getting quite clear. I noticed that on the walls of the fermenter is with drops of steam. Is that a bad seal or is it normal? Thank you and I'm sorry for the bad english, I'm from Brazil and I take the opportunity to say hello and thank you all.-benzóico.

  2. #2
    Join Date
    Oct 2012
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    Miami Beach, FL
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    4,108

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    Ola! Welcome to gotmead!

    Yes, a little bit of condensation on the sides of the fermenter is normal. Often. the JAOM will go clear very quickly, but you should still wait the 90-100 days to let the yeast do its job. A few questions:

    What are you using as a fermenter?
    What is the temperature where you are keeping the fermenter?
    What are you using as an airlock/cover for the fermenter?
    What size is the fermenter? 4 liters? (1 gallon?)

    And most important.... did you follow the directions EXACTLY?

  3. #3

    Default

    Seja bem vinda.

    Tudo bem aí por S. Paulo ?

    Mannye tem razão . Acho 1 mês pouco tempo. Não terá parado a fermentação antes do tempo ?

    And for you Mannye .... WELCOME BACK !

  4. #4

    Default

    Hello!
    I believe it's maturing. I intend to do the first rack when it complete 90 days. It will be on June 23. I have not yet a densimeter to make sure that the fermentation has stopped, but the must no longer presents any activity and the yeast decantation and ingredients and the cleaning of the must is very evident. Now answering the questions:

    1 - I am using as a fermenter a gallon of plastic of 10 liters

    2 - I am not doing temperature control, here in Brazil varies a lot. But in the last weeks it is colder around 25 celsius. The fermenter is outside inside a wooden cabinet and covered with a black cloth.

    3 - As an airlock I improvised with a hose dipped in a bottle of water.

    4 - The fermenter has the capacity of 10 liters but should have 9 liters because I left space for the foam.

    I followed this recipe:

    3.7 kgs of Honey
    - 4 medium oranges cut into 8
    - Three pieces of raw Cinnamon
    - 7 carnations
    - Two hands full of raisins
    - 20 gr yeast fleishmann

    Was it still to be with active fermentation? Should I do a procedure or leave it as it is?

  5. #5

    Default

    Obrigada! Está fazendo bastante frio hoje rsrs, como está aí em Lisboa? A fermentação parou bem cedo, acredito que com uns 15 dias boa parte das leveduras já tinham decantado. O jaom costuma ficar com a fermentação ativa por mais ou menos quanto tempo?

  6. #6

    Default

    Hello!
    I believe it's maturing. I intend to do the first rack when it complete 90 days. It will be on June 23. I have not yet a densimeter to make sure that the fermentation has stopped, but the must no longer presents any activity and the yeast decantation and ingredients and the cleaning of the must is very evident. Now answering the questions:

    1 - I am using as a fermenter a gallon of plastic of 10 liters

    2 - I am not doing temperature control, here in Brazil varies a lot. But in the last weeks it is colder around 25 celsius. The fermenter is outside inside a wooden cabinet and covered with a black cloth.

    3 - As an airlock I improvised with a hose dipped in a bottle of water.

    4 - The fermenter has the capacity of 10 liters but should have 9 liters because I left space for the foam.

    I followed this recipe:

    3.7 kgs of Honey
    - 4 medium oranges cut into 8
    - Three pieces of raw Cinnamon
    - 7 carnations
    - Two hands full of raisins
    - 20 gr yeast fleishmann

    Was it still to be with active fermentation? Should I do a procedure or leave it as it is?

  7. #7
    Join Date
    Oct 2012
    Location
    Miami Beach, FL
    Posts
    4,108

    Default

    Carnations? Interesting. You don't need a hydrometer (densimeter, I assume) for JAOM. If it's not active after 90 days and all the fruit is on the bottom, rack and taste.

    It should already taste good at 90 days. I'm a little concerned that it doesn't seem to be the exact recipe. Did you use bread yeast?


    Sent from my iPhone using Tapatalk

  8. #8

    Default

    Yes, I used yeast for bread made by Fleischmann. On a Portuguese site he stated that this was jaom's original recipe. In the original recipe does not contain clove? I'm afraid the alcohol content has ended too low since it seems the fermentation is over too soon. After 20 days, there were no more airlock blisters and no more activity in the wort.

  9. #9

    Default

    It seem to be a little confusion between clove and carnation ??

    In portuguese carnation is " cravo" and clove is "cravo ou cravinho da Índia", but they are not the same thing .

    See clove in "caryophyllus aromaticus".

    I´ve never had a JAOM made (clear) in less than four month and activity usually for a month or two...

    Aqui o tempo está mau para as abelhas com a Primavera muito seca . Prevê-se que a colheita de mel seja escassa...

  10. #10

    Default

    I could not post the image here, as the fermentation apparently stopped too soon I'm running the risk of getting a low alcohol drink? Should I do something?

  11. #11
    Join Date
    Jun 2016
    Location
    Brookline, NH
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    548

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    No, it sounds about right. The fermentation does NOT last the entire 2 months. It should only last 2-4 weeks. The rest of the time (while the fruit drops) is for aging and clearing.

    Relax.

  12. #12

    Default

    Thank you!
    I was very worried about it.

  13. #13
    Join Date
    Oct 2012
    Location
    Miami Beach, FL
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    Wait did you put 7 cloves?


    Sent from my iPhone using Tapatalk

  14. #14

    Default

    yes, in the recipe was talking to put 6 a 8. did i putted too much?

  15. #15

    Default

    Usually, one per gallon is enough. In fact so strong you need to check often so it doesn't get way too strong.
    7 out of 4 people have a hard time using their hydrometer!

  16. #16
    Join Date
    May 2015
    Location
    Connecticut
    Posts
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    For that size batch I would have used no more than 2 cloves. They are very powerful.
    Dave from New Haven County

  17. #17

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    https://pompeiahidromeis.com.br/2013...el-facil-jaom/
    https://pompeiahidromeis.com.br/2013...hidromel-jaom/

    This is the recipe that i've followed, it is from an very experient and recognized guy here in Brazil. Now i will have to wait because the clove is decanted. I am worried about the final flavor but the people that followed this recipe said that the flavor of the clove is not strong.

  18. #18
    Join Date
    Jun 2016
    Location
    Brookline, NH
    Posts
    548

    Default

    Here's the original recipe for JAOM. Note the warning regarding clove.

    Sorry, it's not in Spanish :-)

    http://www.homebrewtalk.com/showthread.php?t=49106

  19. #19

    Default

    OMG. now i'm afraid with the result, hope that it don't result too bad how i am thinking. For my next mead i will follow the original- original recipe and see the diferences.

  20. #20

    Default

    [QUOTE=darigoni;265349]Sorry, it's not in Spanish :-)QUOTE]

    Brazilians are portuguese speakers not spanish...

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