Topping off JAOM

[ChadK]

Is that a thing? I just read on another thread that the guy was going to top his off now that the fermenting had slowed down a little bit. Mine is getting to that point too, and since not all my oranges are completely submerged and my clove is kinda half in the mead half out (trapped by the neck of the bottle.) I was thinking it might not be a bad idea. But wouldn't the water just sit on top unless I agitated it? and aren't you not supposed to agitate JAOM? And what will it do to things like the ABV, diluting it like that?

[TAKeyser]

If you actually read the recipe (I missed it the first time I read it), it says to top it off with water after the first couple of days.

[ChadK]

Originally Posted by TAKeyser

If you actually read the recipe (I missed it the first time I read it), it says to top it off with water after the first couple of days.

I did read the recipe, but I guess I missed that bit.

[ChadK]

Originally Posted by TAKeyser

If you actually read the recipe (I missed it the first time I read it), it says to top it off with water after the first couple of days.

Well waddya know. I just went back and looked at the recipe after reading your response and there it was in black and white. Now don't I feel foolish.

[TAKeyser]

Originally Posted by ChadK

I did read the recipe, but I guess I missed that bit.

Like I said I missed it also, it took someone else mentioning it a few weeks ago in a thread for me to go back and re-read it and finally catch it.

[ChadK]

Originally Posted by TAKeyser

Like I said I missed it also, it took someone else mentioning it a few weeks ago in a thread for me to go back and re-read it and finally catch it.

Wow. we really don't always read ever word that is typed, do we? (I missed your saying you missed it the first time I read your post. And that was just a short sentence or so.)

[ChadK]

And the lack of top-off has been remedied. (and now I can say that I have, in fact, followed the recipe fully as written.)

[Chevette Girl]

And in answer to your original post, the water will eventually mix in, the same way squirting air freshener in one corner of a still room will still eventually reach the far corner.

There's even a word for it but I can't brain, I have the dumb.

Dumb - D - diffusion. There you go, so maybe I'm not so dumb. It's a molecular motion thing, eventually you'll end up with an even concentration throughout the carboy.

[ChadK]

Originally Posted by Chevette Girl

And in answer to your original post, the water will eventually mix in, the same way squirting air freshener in one corner of a still room will still eventually reach the far corner.

There's even a word for it but I can't brain, I have the dumb.

Dumb - D - diffusion. There you go, so maybe I'm not so dumb. It's a molecular motion thing, eventually you'll end up with an even concentration throughout the carboy.

Check you out!

[Penguinetti]

Originally Posted by TAKeyser

If you actually read the recipe (I missed it the first time I read it), it says to top it off with water after the first couple of days.

Originally Posted by ChadK

Well waddya know. I just went back and looked at the recipe after reading your response and there it was in black and white. Now don't I feel foolish.

Haha... it seems like I missed that wording too.

Originally Posted by Chevette Girl

... have the dumb...

ROFL. i don't know why, but I love the structure of that statement. It makes me gigglesnort. That's right. I said gigglesnort. I'ma man's man, hooyah.

[TAKeyser]

Originally Posted by ChadK

Well waddya know. I just went back and looked at the recipe after reading your response and there it was in black and white. Now don't I feel foolish.

Originally Posted by Penguinetti

Haha... it seems like I missed that wording too.

Well at least I'm not the only one who has missed it.

[Fisk Jaegaren]

I topped my gallon off that I started on Saturday tonight, the fermentation has become visually more active. I guess the fresh water infused more oxygen?

[ChadK]

Originally Posted by Fisk Jaegaren

I topped my gallon off that I started on Saturday tonight, the fermentation has become visually more active. I guess the fresh water infused more oxygen?

I noticed the same thing.

[Chevette Girl]

It's possible that it's diluted it a little so the yeast had a little resurgence since it was no longer at its tolerance, more likely that the agitation of adding water just knocked some CO2 out of solution if it dodn't last that long...

[ChadK]

Originally Posted by Chevette Girl

It's possible that it's diluted it a little so the yeast had a little resurgence since it was no longer at its tolerance, more likely that the agitation of adding water just knocked some CO2 out of solution if it dodn't last that long...

Still going. no worries. I don't mind that it's going faster again. I'm guessing that this crowd wouldn't find it weird that I find it oddly mesmerizing to just sit and watch the yeasties do their thing and listen to the pop pop pop of the airlock.

[Penguinetti]

Originally Posted by ChadK

Still going. no worries. I don't mind that it's going faster again. I'm guessing that this crowd wouldn't find it weird that I find it oddly mesmerizing to just sit and watch the yeasties do their thing and listen to the pop pop pop of the airlock.

I'm pretty sure you're in good company on this one.


Unless I'm completely wrong.


Which has happened before.



Recently.

[Bob J]

Crap, missed that as well..... Good timing though, not too late for my latest batch....

[ChadK]

Originally Posted by Bob J

Crap, missed that as well..... Good timing though, not too late for my latest batch....

See? This is a common thing. Maybe this thread needs to be stickied.