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cold crash, racking, bottling and some JAOM questions...

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kendeebot

NewBee
Registered Member
Aug 2, 2015
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hey guys I have a few questions that I've been trying to answer but haven't found quite what I need in other posts. In June I started a 2 gallon melomel. I separated it into 2 one gallon jugs. One of them I've back sweetened and plan on letting it age for another 6-9 months. But the other is pretty dry and I think I want to leave it that way. So here are my questions:

Could I cold crash it for a week, rack it, then let it settle for another few days to a week and then if it's clear enough to my liking, bottle it? There is absolutely no activity in it. (Even the one that I back sweetened has had no activity since I added more must.) I've racked it 3 times. I'm not necessarily planning on drinking it right away (but i might) and I'm not worried about it being crystal clear since this is my first batch and it's mostly a learning/experiment batch that I'll probably just drink myself. And i'm not too worried about it aging differently in each bottle. Would keeping the bottles in the fridge help prevent bottle bombs? I just want to free up a jug so that I can start another melomel in a few weeks to enjoy next fall.

Also, I want to make a JAOM this Sunday. Everything I've read says a JAOM should be ready to bottle/drink in about 100 days. Is that accurate? If I start it this Sunday could it be ready by New Years? Is there an expected OG and FG for JAOM? I haven't been able to find gravity info on it, or I'm blind haha :) thanks everyone! sorry if these are easily answered questions that I'm just not finding the answers to.
 
Cold crashing and bottling are fine as long as the yeast are done fermenting. I would suggest a stable hydrometer reading or <1.000 before bottling though.

For my taste, JAOM is ready around 8 months, but better at 1 year. It's drinkable before that, but the perfume doesn't really come out until then.

If you want something faster, do a BOMM. For the holidays, I suggest a Cyser BOMM. It's a crowd pleaser. Search it or look on my site.


Better brewing through science!

See my brewing site at www.denardbrewing.com

See my Current Mead Making Techniques article here:
http://www.homebrewtalk.com/current-mead-making-techniques.html
 
It's been at .998 for a month now.

I'll check that out, a cyser bomm sounds delicious!
 
If it's been at .998 for a month, you don't have to worry about bottle bombs.

If you stick something that has been bottled in the fridge it should never blow up even if it still had an active fermentation going. Just be aware you have to keep it cold and serve it cold (or at least open the cap while it is still cold)

The BOMM will work wonders. I made a semi sweet (had to back sweeten it) Blueberry BOMM for our clubs summer party in just 28 days. Everyone seemed to like it. It had a bit of dialectal in it, but not enough that most people could even tell. I did it just to show that you could make something drinkable in 28 days because I was tired of everyone saying they didn't want to make mead because it took to long.

The JAO will be drinkable in 4 months, but becomes better the longer it sits.


Cheers
Jay
 
I have found that Fermaid-O makes a very fast drinking mead as well. I have liked my Joams and BOMMs much better after they have aged for a while. My first Joam is now 9 months old and I think it is miles better than at 3 months. Same hold true for the BOMM's I have made. My very last batch is only 3 months old and it taste like a 1 year old. I used straight Fermaid-O on that one. It's now my most favorite procedure by far.
 
X2. O BOMM is my favorite quick mead by miles.


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
 
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