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  1. #1
    Join Date
    May 2015
    Location
    Connecticut
    Posts
    537

    Default JAO BOMM questions

    I started a JAO BOMM a week ago, and made some assumptions based on the long forum threads about BOMM's. I'm hoping that I'm not screwing up -

    Did the fruit and spices in the JOA version recipe. Not realizing that it's an all natural thing as far as nutrients, I also added Ferm-o and the potassium bicarbonate (3/4 TSP worth for a gallon, which I read later was a typo). OG was 1.132 and after 7 days was down to 1.080 and I added another dose of the Ferm-o.

    Been degassing (stirring) daily, and it's certainly fermenting up a storm.

    So, my questions are - should I continue adding Ferm-o at the next break (should be 1.044), or should I quit that? And will 3/4 TSP of bicarbonate give me any issues later?

    Thanks
    Dave from New Haven County

  2. #2

    Default

    You don't need to add anything else. It should finish in the 1.03-1.02 range. The additions you've already done won't hurt anything. Just let it hit stable gravity.


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  3. #3
    Join Date
    May 2015
    Location
    Connecticut
    Posts
    537

    Default

    Thanks Doc.
    Dave from New Haven County

  4. Default

    How did it turn out?

    I today launched a JOA BOMM variant: it basically takes Bray's BOMM recipe and adds 25 raisins, 1 cinnamon stick, 1 clove, and a whole orange sliced. I also added 1.4g calcium chloride (100ppm) to the Ozark spring water, because that is how I'm now starting BOMM's. OG is 1.105 prior to adding the four ingredients above from the JOAM.

    So, why am I doing this rather than a classic JAOM? My hypothesis is that with the reduced honey from the BOMM recipe and the SNAP it will ferment faster than JAOM, and then I'll simply backsweeten, as I would with a BOMM. Well, that's the idea anyway. Time will tell whether it works or not.

  5. #5
    Join Date
    May 2015
    Location
    Connecticut
    Posts
    537

    Default

    Quote Originally Posted by neverdie View Post
    How did it turn out?
    Fancy meeting you here Welcome.

    Mine turned out OK but I messed it up a bit with trying to force it to clear with finings. The bread yeast in the original JAOM clears nicely without any help.
    Dave from New Haven County

  6. #6
    Join Date
    Jun 2016
    Location
    Brookline, NH
    Posts
    797

    Default

    —————————————————-
    Last edited by darigoni; 04-10-2019 at 02:49 PM.

  7. Default

    Quote Originally Posted by darigoni View Post
    —————————————————-
    Is this morse code or something? Your message was received, but not decoded or understood.
    Last edited by neverdie; 04-10-2019 at 05:14 PM.

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