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JAO all natural BOMM question

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No garage - I put it out on my front porch covered with a plastic bag. It was 35 at night and up to 40°F in the day. Temps have been in the single digits here the last few days, so I moved it back into the house (65-ish). I wish I had a fridge that I could dedicate to this hobby.. that's on my want list.
 
Have you considered bentonite? I have mixed success with it, but when it works it freakin' works! Most success has been with non-fruit meads. Mels just don't cooperate for some reason.

And yeah I've heard the claims that bentonite strips some of the flavor out. I've never noticed a loss. Maybe my palate isn't refined enough. Lol. Anyway it's a pretty inexpensive option.
 
Wow, I started one 4 days ago and didn't no to add this.

How much should I add per gallon?
 
It wasn't in the original recipe, or I missed it when I just double checked.

Also, looking at the notes along the way in the original recipe thread, loveofrose noted, at 3 months it was crystal clear. (After 9 days of cold crashing it was noted as still cloudy-think wheat beer and drink it)

I forgot those details .
 
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Quick question (I hope). Besides the different ingredients, do you make this the same as the regular BOMM? Little confused on if you add anything to it as you go, and when/how often to degas. Also, how do you get the 1/8 of a nutmeg, just kit it with something to break off chunks? Sorry I'm pretty new at this. I've made the original JAOM a few times, and trying to expand a little. Any input would be greatly appreciated. If I missed any post that already covered this I apologize. Thanks!
 
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mihrcke said:
So I started a 1 gallon JAO all natural BOMM on Tuesday (24 Nov), and I don't think it likes the Zante Currants. I didn't measure the gravity yet today, but, there's been very little airlock activity, and stirring/degassing today doesn't show much activity either. The 1388 seemed fine, smacked about 3 hrs before pitch(pack was expanded, and I could hear it bubbling inside...was only like 1 month since mfg date on pkg), pitched at about 75 degrees. SG was 1.136. Any thoughts? Should I start adding any DAP or FermaidK? Or? TIA

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Click to expand...

Do you have Go-Ferm? or Fermaid-O?
 
crgjhnsn said:
Quick question (I hope). Besides the different ingredients, do you make this the same as the regular BOMM? Little confused on if you add anything to it as you go, and when/how often to degas. Also, how do you get the 1/8 of a nutmeg, just kit it with something to break off chunks? Sorry I'm pretty new at this. I've made the original JAOM a few times, and trying to expand a little. Any input would be greatly appreciated. If I missed any post that already covered this I apologize. Thanks!
Click to expand...

This recipe is designed for those without access to nutrients. I calculated nutrient content of the fruit to supply everything needed for the yeast. Add all upfront. Degassing daily to punch the fruit down. Just smash the nutmeg and do the best you can.


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Nutmeg. If you are using fresh, then you'll want to use some sort of a "grater". The standard kitchen grater is four sided, use the side with the smallest holes.
 
loveofrose said:
This recipe is designed for those without access to nutrients. I calculated nutrient content of the fruit to supply everything needed for the yeast. Add all upfront. Degassing daily to punch the fruit down. Just smash the nutmeg and do the best you can.


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Click to expand...

Hi Bray

Please, can you tell me where you found YAN values for the raisins? I have looked before and haven't found any info. Maybe I don't recognize it when I see it.
 
Squatchy said:
Hi Bray

Please, can you tell me where you found YAN values for the raisins? I have looked before and haven't found any info. Maybe I don't recognize it when I see it.
Click to expand...

You are not going to find that information unfortunately. YAN from fruit mostly comes from proteolysis of the proteins in the fruit. The only thing you can do is add enough fruit protein for the yeast to degrade for YAN.


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loveofrose said:
This recipe is designed for those without access to nutrients. I calculated nutrient content of the fruit to supply everything needed for the yeast. Add all upfront. Degassing daily to punch the fruit down. Just smash the nutmeg and do the best you can.
Click to expand...

Hey BRay:
I checked out your website last night.
Do you think a JAO BOMM could be made with Dates + Coconut instead of Raisins and oranges?

Thanks
 
From a nutrient standpoint, I think you might need to add banana to cover all nutrients. Bananas don't add a lot of flavor.


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