If you sanitize your tools before you measure you'll be fine to measure along the way. How else will you know when to add the last SNA?My thinking is that the reason for taking intermediate SG readings are to determined when fermentation has stopped. While bubbles are no guarantee of fermentation, I am getting them very regularly every 45 seconds or so. With that in mind, I'm assuming that fermentation is still taking place. Once that changes, I will begin to take SG readings to determine when and at what SG it ends at. The less I mess with it, the less likely I am to contaminate it. Let me know if you disagree with any of this.
I could use some advice: Do I leave it on the fruit in primary until it clears or do I rack it off the fruit and let it clear in secondary?
Thanks for the advice.If you sanitize your tools before you measure you'll be fine to measure along the way. How else will you know when to add the last SNA?
I would rack off the fruit when you do rack so it doesn't get funky on you. Two weeks is usually enough. You could keep it longer if you are controlling yout temps. You need to rouse the lee's in primary every day until youir ferment is done to keep them in suspension. Then let them drop out once ferment is finished. Then rack.
I don't know why you would want to use bread yeast.
Any update? How did your "modern" JAOM taste after letting it age more?Update: The SG is the same as on 12/04. The taste is good with no components that are overpowering. It's perfectly drinkable right now, only 6 weeks from pitch. It's not great, but I think it will be in a few months.