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Help first mead!!!

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Jessica.IMM

Jessica.IMM

NewBee
Registered Member
Apr 9, 2017
12
0
1
São Paulo, Brazil
Hello, my first mead is the JAOM recipe that is 1 month and 3 days old, apparently the fermentation is over, it only has 2 raisins in suspension and it is getting quite clear. I noticed that on the walls of the fermenter is with drops of steam. Is that a bad seal or is it normal? Thank you and I'm sorry for the bad english, I'm from Brazil and I take the opportunity to say hello and thank you all.-benzóico.
 
Ola! Welcome to gotmead!

Yes, a little bit of condensation on the sides of the fermenter is normal. Often. the JAOM will go clear very quickly, but you should still wait the 90-100 days to let the yeast do its job. A few questions:

What are you using as a fermenter?
What is the temperature where you are keeping the fermenter?
What are you using as an airlock/cover for the fermenter?
What size is the fermenter? 4 liters? (1 gallon?)

And most important.... did you follow the directions EXACTLY? :)
 
Seja bem vinda.

Tudo bem aí por S. Paulo ?

Mannye tem razão . Acho 1 mês pouco tempo. Não terá parado a fermentação antes do tempo ?

And for you Mannye .... WELCOME BACK !
 
Hello!
I believe it's maturing. I intend to do the first rack when it complete 90 days. It will be on June 23. I have not yet a densimeter to make sure that the fermentation has stopped, but the must no longer presents any activity and the yeast decantation and ingredients and the cleaning of the must is very evident. Now answering the questions:

1 - I am using as a fermenter a gallon of plastic of 10 liters

2 - I am not doing temperature control, here in Brazil varies a lot. But in the last weeks it is colder around 25 celsius. The fermenter is outside inside a wooden cabinet and covered with a black cloth.

3 - As an airlock I improvised with a hose dipped in a bottle of water.

4 - The fermenter has the capacity of 10 liters but should have 9 liters because I left space for the foam.

I followed this recipe:

3.7 kgs of Honey
- 4 medium oranges cut into 8
- Three pieces of raw Cinnamon
- 7 carnations
- Two hands full of raisins
- 20 gr yeast fleishmann

Was it still to be with active fermentation? Should I do a procedure or leave it as it is?
 
Obrigada! Está fazendo bastante frio hoje rsrs, como está aí em Lisboa? A fermentação parou bem cedo, acredito que com uns 15 dias boa parte das leveduras já tinham decantado. O jaom costuma ficar com a fermentação ativa por mais ou menos quanto tempo?
 
Hello!
I believe it's maturing. I intend to do the first rack when it complete 90 days. It will be on June 23. I have not yet a densimeter to make sure that the fermentation has stopped, but the must no longer presents any activity and the yeast decantation and ingredients and the cleaning of the must is very evident. Now answering the questions:

1 - I am using as a fermenter a gallon of plastic of 10 liters

2 - I am not doing temperature control, here in Brazil varies a lot. But in the last weeks it is colder around 25 celsius. The fermenter is outside inside a wooden cabinet and covered with a black cloth.

3 - As an airlock I improvised with a hose dipped in a bottle of water.

4 - The fermenter has the capacity of 10 liters but should have 9 liters because I left space for the foam.

I followed this recipe:

3.7 kgs of Honey
- 4 medium oranges cut into 8
- Three pieces of raw Cinnamon
- 7 carnations
- Two hands full of raisins
- 20 gr yeast fleishmann

Was it still to be with active fermentation? Should I do a procedure or leave it as it is?
 
Carnations? Interesting. You don't need a hydrometer (densimeter, I assume) for JAOM. If it's not active after 90 days and all the fruit is on the bottom, rack and taste.

It should already taste good at 90 days. I'm a little concerned that it doesn't seem to be the exact recipe. Did you use bread yeast?


Sent from my iPhone using Tapatalk
 
Yes, I used yeast for bread made by Fleischmann. On a Portuguese site he stated that this was jaom's original recipe. In the original recipe does not contain clove? I'm afraid the alcohol content has ended too low since it seems the fermentation is over too soon. After 20 days, there were no more airlock blisters and no more activity in the wort.
 
It seem to be a little confusion between clove and carnation ??

In portuguese carnation is " cravo" and clove is "cravo ou cravinho da Índia", but they are not the same thing .

See clove in "caryophyllus aromaticus".

I´ve never had a JAOM made (clear) in less than four month and activity usually for a month or two...

Aqui o tempo está mau para as abelhas com a Primavera muito seca . Prevê-se que a colheita de mel seja escassa...
 
No, it sounds about right. The fermentation does NOT last the entire 2 months. It should only last 2-4 weeks. The rest of the time (while the fruit drops) is for aging and clearing.

Relax.
 
Usually, one per gallon is enough. In fact so strong you need to check often so it doesn't get way too strong.
 
OMG. now i'm afraid with the result, hope that it don't result too bad how i am thinking. For my next mead i will follow the original- original recipe and see the diferences.
 
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