JAO not fermenting yet.
- Thread starter ndbrewlady
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Now that Joe is in a bucket, I don't really sweat him. ;D He is happy, has a towel over the top, turning into a nice little sauna.
The wonderful things you have to do to do a warm ferment when it is below zero outside.
On the other hand, my other meads are happy perking away at 61 to 64 degress. Of course they are all using yeast that ferments at the lower temps.
The wonderful things you have to do to do a warm ferment when it is below zero outside.
On the other hand, my other meads are happy perking away at 61 to 64 degress. Of course they are all using yeast that ferments at the lower temps.
How long does it take for the fruit to fall.
Mine started to clear on March 17th. Should have been done April 5th. It has been crystal clear in the middle for a couple of weeks, but the fruit floating on the top has not completely fallen. Hubby says they are cemented there,.
I am thinking of racking and bottling soon but would like to know how long does it take for the fruit to fall???
Mine started to clear on March 17th. Should have been done April 5th. It has been crystal clear in the middle for a couple of weeks, but the fruit floating on the top has not completely fallen. Hubby says they are cemented there,
. I am thinking of racking and bottling soon but would like to know how long does it take for the fruit to fall???
I believe that I read that if it's clear you can bottle it. Sometimes the fruit does not fall and you just have to rack around it.
Mine did fall but only after the warmth was removed - I think those yeasties were still fairly active until the warmer was removed. It turned out very well.
Mine did fall but only after the warmth was removed - I think those yeasties were still fairly active until the warmer was removed. It turned out very well.
Joe has been in a 60 to 70 (max) temp now for a month since 3/17 when I took him out of the bucket. If I like this will make a 5 gallon batch where I can use the brew belt.
4/20 The center was clear so I have finally re-racked this one. Extremely sweet, in fact so much that it is not something we feel we could drink. When tasting a friend requested water to wash the sweet out. So after re-racking I added about a quart of plain mead. SG before adding, 1.120, SG after 1.084.
I do not see anything that looks like fermentation has re-started. I am thinking I should pitch some more yeast because I am worried that this has not fermented enough. I would still like to see it end up somewhat sweet.
I did some searching but did not see the steps for re-pitching. Is it treated just like an original fermentation? Is there any way I could make sure that this one will end a little sweet even after re-pitching?
Thanks guys.
I do not see anything that looks like fermentation has re-started. I am thinking I should pitch some more yeast because I am worried that this has not fermented enough. I would still like to see it end up somewhat sweet.
I did some searching but did not see the steps for re-pitching. Is it treated just like an original fermentation? Is there any way I could make sure that this one will end a little sweet even after re-pitching?
Thanks guys.
where did you get your honey?I must be jinked, I swear. Here is my brewlog.
1 gallon batch
3 1/2 lbs Clover (will finish sweet) may have been a little more (or less) as honey had crystallized and had a hard time getting it out and measured.
1 Large orange (cut small to fit in bottle)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon (was a really big stick)
1 whole clove
a pinch of nutmeg and allspice
1 teaspoon of Fleishmann’s bread yeast
Cleaned and sanitized all, including bowl and wire whip to mix up honey and water.
Put honey in hot water for about 1.5 hours before starting. Took large bowl and wire whip, mixed honey with small amount of warm water, alternating between pouring hot water into honey to add more and mixing with wire whip. Once most of the honey was dissolved (or I thought it was) I poured it into the carboy.
Wash/sanitized then rinsed orange cut into small pieces, was a big orange.
Put in raisins, clove, cinnamon stick (broke in pieces as a big as carboy), and spices.
Added water to where it curves up.
Took 45 minutes to get stuff mixed in, not sure if some of the honey didn’t get mixed up didn’t think I saw any more crystals but there was a lot of stuff floating on the bottom already.
put in 1 teaspoon of bread yeast here is where I lost track of what I was doing still did some vigorous shaking after the yeast cause I saw some honey crystals.
Covered with a dark shirt and put on the kitchen counter this was at about 9:30 pm, I do turn down the heat at night.
Was not really burping when I left this morning, temp of carboy was 68, put it by running dishwasher to warm it up. My house is cool as we are in the negative temps here.
Still not doing anything, looked like it was doing a real slow blip this morn before I left but that is all... So,,, what next...
