I never took an initial, but can someone tell me more or less what the final gravity of a JOAM should be when the recipe is followed to the letter?
Then you should be fine. If I remember correctly, bread yeast in jAOM does best at between 70 and 80.Thanks, I doubt it's finished at this point, but it IS clearing and the activity has diminished a lot. The fruit is still floating but I figure when my thief arrives this week I'll take a measurement. I'm a little worried that if it ended this quickly I will have off flavors. the only thing I am not able to adhere to at the moment is temperature and it has been in my dining room which gets to highs of 75-78 on any given day.
Then you should be fine. If I remember correctly, bread yeast in jAOM does best at between 70 and 80.
Trust in the Yeast. For ye shall know the ways of fermentation and the truth shall set you free! <grin>
Sounds like you're doing everything you're supposed to. Hang in there. The only ingredient needed now is time.
Joe
Bloody rubbish. If the equipment is all sanitised then take the reading and then put it back into the main body.......Wine thief arrived in the mail. Time to get a reading!
Went to get a reading, but it's just too much mead to take out...
Bloody rubbish. If the equipment is all sanitised then take the reading and then put it back into the main body.......
It's not bloody beer, where you might have to be a bit anal.........
I speak not a word of welsh either! I used and trusted google translate!
Wow... Just realised how far OT this thread had gone!