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JAO all natural BOMM question

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Temperature of the must/mead is 69.3 F.

SG = 1.072...Day 13...

Still going...
 
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I just checked the PH...3.6 per test strip. I didn't take a PH measurement at the beginning, and off the top of my head, I'm not sure if 3.6 is good or bad?
 
SG = 1.064...Day 15 (about 9.5% ABV so far)

I guess this is becoming more like a mead log now...

It's still going...For the last several days (4+) I'm not observing any airlock activity, so, this is quite interesting(great example of airlock activity not really indicating fermentation). I can see the uneven water level in the airlock, so, I'm pretty sure I don't have a leak.
 
3.6 sounds to my noob ears like it may be on the climb back out of fermentation. Could be a sign it's slowing down, as the carbonic acid comes out of solution. Little early for that, no?
 
This is my 1st batch of mead ever (jao bomm), and mine is quite slow too. Day 1 = 1.14, Day 3 = 1.13 (co2 issues with hydrometer, i think), and Day 7 = 1.108. I have a theory. I think i read that many people here chop or rip up the raisins and currants in half, but i didn't, you? Maybe this is holding back nutrients from the yeast and thus slowing fermenration?
 
MVD - yeah, I didn't cut or smash my raisins or currants in any way...I just threw them in whole. Could be a contributing factor.

I have been stirring, and swirling daily - which seems to be keeping things going...get the yeast re-suspended.
 
I am. I give it a semi-vigorous shake/swirl several times a day. Its also possible there were sulfites on the fruit...or i'm just impatient. Who knows? It'll work in time i am sure. It's sure fun to watch in any case :)
 
Did any of you find a local source for dried currants? Pretty expensive to order online.

Loveofrose, I'm curious........since Fermaid-O is organic, how would you adjust this recipe to use Fermaid=O with only the fruit necessary to achieve the same taste (if that is possible)?
 
They were in the baking supplies aisle of a local grocery store. By the chocolate chips, nuts, and such...the baking ones, not the snack aisle.
 
SG = 1.056...Day 18

Slowly chugging away.

Maybe I should have made a 1 or 2 day starter with the smack pack rather than just a 3 hour smacked smack pack?
 
How is it now, mihrcke?

Mine is 1.07 on day 16. I racked it off the fruit because i'm going away and cant keep an eye on it. Now i have a ton of headspace for some reason, and i am thinking of topping it up with my 2L JOAM (which is at 1.02).
 
SG = 1.042...Day 25.

I think it may have just a little more to go.

I have quite a bit of headspace in my fermenter also. It's about a 1.4 gallon fermenter. I haven't racked yet...Still want to add the vanilla bean for a few days - after the yeast give up.
 
Mine is 1.040 at day 14. Added a vanilla bean. Still bubbling and cloudy. Will be racking after Christmas.
 
Racked mine at day 22, SG 1.025 and still bubbling slowly. I don't have room in the fridge to cold crash a gallon jug, so how long does a BOMM usually take to clear on its own? I missed Christmas, so there's no hurry on my part now.
 
I moved the gallon carboy outside where it's been 35-40 F for a few days and saw no difference. I've never tried a cold crash before, so I dunno what to expect. It's turned nasty cold out now and I don't want the mead to freeze so I brought it back inside. Fermentation is done and I'd like to get this batch bottled. Is there a clearing agent out there that'd work for a JAO BOMM?
 
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