The short of it, is is racking off JAO into another carboy, stabilising and backsweeting, then shortly (several days) racking off into bottles asking for bombs?
The long story is, my first batch of mead is pretty much ready. Yay, go me, etc...it's a slightly less sweet JAO with 3/4lb of pureed ginger thrown in. The fruit's only partially dropped, but it's been clear nearly a month and the SG's has dropped 1.105 >>> 1.000 on the nose. Still a *very slight* airlock activity.
From the small samples I've removed, it tastes okay - pretty good even - to me, but - especially as it's my first batch -I reckon I need to pour some proper sizes glasses and experiment a little with backsweeting. A hardship, but I think the right thing to do.
So between this and racking off all the settled ginger, I won't fill up another carboy without a whacking great headspace. I was thinking to rack it into one, take off whatever for my tasting, then stabilise and backsweeten, and bottle within a couple of days - before it has time to oxidise.
I suppose none of this would matter much and I'd just quaff it all over a few days, but quite keen keep some for interested parties to try. However, good or bad this is, it's much much better than I know some of my friends were expecting and I think it'll be an eye-opener to them what's possible (as it has been to me).
The long story is, my first batch of mead is pretty much ready. Yay, go me, etc...it's a slightly less sweet JAO with 3/4lb of pureed ginger thrown in. The fruit's only partially dropped, but it's been clear nearly a month and the SG's has dropped 1.105 >>> 1.000 on the nose. Still a *very slight* airlock activity.
From the small samples I've removed, it tastes okay - pretty good even - to me, but - especially as it's my first batch -I reckon I need to pour some proper sizes glasses and experiment a little with backsweeting. A hardship, but I think the right thing to do.
So between this and racking off all the settled ginger, I won't fill up another carboy without a whacking great headspace. I was thinking to rack it into one, take off whatever for my tasting, then stabilise and backsweeten, and bottle within a couple of days - before it has time to oxidise.
I suppose none of this would matter much and I'd just quaff it all over a few days, but quite keen keep some for interested parties to try. However, good or bad this is, it's much much better than I know some of my friends were expecting and I think it'll be an eye-opener to them what's possible (as it has been to me).