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  1. #1

    Exclamation JAOM still fermenting?

    About two and half months ago I brewed up my first mead, a JAOM. I followed it perfectly, and all seemed to work great. It cleared so beautifully about 2 to 3 weeks ago but was still bubbling so i decided to put the bottling off until now, my spring break. So I moved the jug to where I was gonna bottle from and stirred up a lot of the lees. I had it fermenting in our basement for the first two months (60 degrees or so). I then moved it upstairs where it's about 75 degrees. Now my question is, is it safe to bottle? Small bubbles are still being formed in the mead. My gut tells me it's degassing from the temp change and whatnot, but I'm a noob, so looking for some input. And I know, I should check with my hydrometer but I dont have one haha Thanks for any help!

  2. #2
    Join Date
    May 2007
    Location
    The Fusel Shack, in the swamp west of Ft. Lauderdale, Florida
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    8,771

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    If you don't have a hydrometer to be certain, then wait. In a warmer area the yeast may be able to ferment more and this recipe calls for it to be kept in a 70-80F area. Wait until it isn't doing any bubbling and is totally (read newspaper through it) clear.

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  3. #3

    Default Started my first JAO on Feb 5th...

    I started 4 gallons and just racked off one of them as there was no discernable activity. The others have very low activity. I have had them in a cupboard at @ 66 degrees like you. Spring is coming so that's about to change.

    Like you I have no Hydrometer, so I'm just "shooting from the hip".

    I'll probably rack the others in the next few weeks, just to clarify. The key so far seems to be patience.


  4. #4

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    Thanks Medsen for the help, but I was pretty confident they were just degassing and wanted to get it bottled asap because otherwise I would have to wait another 2 months. Just had someone check the bottles yesterday and there was no pressure so I think I am good to go. Thanks again! Now done with my first batch, ready to make another :P


  5. #5
    Join Date
    Mar 2009
    Location
    Elk Grove, CA
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    2,373

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    Well, ECM if it isn't done you can always pop the bottles and let any excess pressure out. I wish I had a bunch of those grolsch bottles!

  6. #6
    Join Date
    Mar 2009
    Location
    Elk Grove, CA
    Posts
    2,373

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    Sometimes my iPhone does some weird auto-correct business.

  7. #7

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    Yeah that was my original plan, and checked a bottled today popped it open and no real pressure. I think these bottles are great for beginners like myself, cheaper than buying a corker and wine bottles, and great to make sure you don't have bottle bombs.

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