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  1. #1
    Join Date
    Feb 2013
    Location
    Newfoundland, by choice and the Grace of God
    Posts
    37

    Default bottle bombs with JOAM?

    how likely is that? i should have asked before i guess but what are the risks? i just bottled my first and yes i racked it to a secondary and used potassium sorbate because the guy at the local brew store strongly cautioned me. was this a huge mistake?

    what is the risk if i just bottle after the 2 months? i like to share my homemade adventures like home preserves etc. but dont want to have anyone hurt if i do.

    thanks

  2. #2
    Join Date
    May 2015
    Location
    Connecticut
    Posts
    540

    Default

    It won't hurt but it's not necessary with a traditional JAOM. The bread yeast gives up and just won't go any more, so if the mead was clear when you bottled it there's no real risk of continued fermentation. And the sorbate kinda makes sure of that.
    Dave from New Haven County

  3. #3
    Join Date
    Feb 2013
    Location
    Newfoundland, by choice and the Grace of God
    Posts
    37

    Default

    thanks. i used bread yeast but it seemed to start bubbling when i put it in the secondary i guess the fermentation started again? and i had the sorbet in there. kinda surprised me. next one i do i'll keep to the recipe and the time lines, hopefully i'll get something to sip on over Christmas.

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