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You need to get a hydrometer right away. It's the only way. Amazon has them cheap.


Sent from my galafreyan transdimensional communicator 100 years from now.
 
mannye said:
You need to get a hydrometer right away. It's the only way. Amazon has them cheap.


Sent from my galafreyan transdimensional communicator 100 years from now.
Click to expand...

I have one, the OG of the JAOM was 1.141-2. So at what SG should I check to see if it needs honey? When it gets all the way to FG? Is that ~1.030-1.040 or so?

I see that in the previous post you said look for 1.010-1.020., is that correct? Then you want to keep going until it stays around 1.040 or so?
 
Well, JAOM is different. If you're talking about the traditional JAOM using Fleishmans bread yeast, there's nothing to do. It's a set it and forget it type of thing. You know it's done because the fruit drops to the bottom and the mead is clear.




Sent from my galafreyan transdimensional communicator 100 years from now.
 
mcrow24 said:
Good! Looking forward to trying it.

I have been drinking J Bird Mead at the Ren Fest for a while, just tried some B Nektar Black Fang and Necromangocon and those are pretty darn good. Don't expect mine to be that good but if it is tastes good, it will be great.
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Ive been to the Renfest and thought most of them were alright... the one you make is always the best. Though their Egyptian style is awesome.

I've also had B Nektar and like as well. Susan Rudd is opening her meadery this fall in Fargo. Go to Facebook and check out Prairie Rose meadary. Another local is Winehaven in Detroit Lakes which distributes in the cities. Their stinger mead is awesome.
 
So, it's been 2 months. I checked on the JAOM and the SG is about 1.032 or so. The other batch went all the way to 1.004, is that even fixable?

Does the SG for the JAOM look right? It''s a little turbid but I tasted it and it tastes OK.
 
SG looks ok. It will get much better once it goes clear. The dry one probably needs to age out and back sweetening.


Sent from my galafreyan transdimensional communicator 100 years from now.
U g
 
mannye said:
SG looks ok. It will get much better once it goes clear. The dry one probably needs to age out and back sweetening.


Sent from my galafreyan transdimensional communicator 100 years from now.
U g
Click to expand...
Cool, thanks!

Yeah, the JAOM is ~14% ABV if I calculated it right, so that would be pretty good for a mead.

JAOM has good potential, probably needs more time. Should I put it into a secondary or just leave it?

I put the drier one in a secondary and figure to leave it for a good long while.
 
I couldn't take it anymore and poured me a small glass of the JAOM. Put it in the fridge for a few hours...............mmmmmmmmmmm.....pretty good as is....:cool:
 
Looks like we made JAOM on almost the same day! Pretty tasty, but mine was drier at 1.028, and had a few options. I'm not sure about anyone else, but I plan to try and heat some like a mulled mead minus mulling (say that 3 times, after a horn full from mannye). Enjoy! And welcome to got mead and the addictive brewing habit!! Dang, now I'm trying to find something to ferment now, pineapple looks good!
 
Hey just droppin a line as a fellow Minnesotan. That makes 3 of us at least. I started brewing same as you - GF beer was a very complicated prospect at the time, sorghum malt extract wasn't readily available. Since brewing for a while I've begun to tinker back into the realm of a gf braggot. There are a few recipes of interest in the beer section of the forum if you ever feel like trying your hand.

Welcome to the forum!

/Z
 
So you asked about the D-47 batch which has gone to 1.004, is it fixable :) Of course it is, almost anything is! It just depends on whether you want it as sweet as the JAO or not. If you want to keep it dry, let it age. If you want it sweet, add some honey and let it age. If it has stopped around 1.004 and stayed there for two months, then it's likely about done and _probably_ won't eat any more honey you dump in there so you might only have to backsweeten the once. But if you like drier wines, there's no reason you can't leave it the way it is and try it when it's a little more mature.

Glad your JAO turned out tasty. Mine usually start at SG 1.130 (I use a Canadian gallon :p) and finish around 1.030 so if yours dropped 0.100 then that's right about what you'd expect for a JAO to do. As mentioned before, you don't need to add any honey to JAO (unless it went down to 1.000!), it's designed for the yeast to give up before they've eaten all the sugars. If the fruit's all sunk and you want to let it age or clear a bit more, go ahead and rack it, I think Joe allows for some flexibility once the fruit's sunk and will not call you out on having broken the warranty at that point :)

Oh, and EJM3? Warmed JAO is AWESOME.

 
another note with dry-er meads. In my experience if you added enough honey to max out the yeast (as you did with the D47) and you let it age a good long time (maybe a year or two) I've found that the honey returns in aroma and flavor in some very surprising ways. It will never be sweet but I have had them leave a strong impression of sweetness. I had this happen with Oskaars Dry mead recipe.
 
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