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JAO ready to bottle?

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I had it in my fermentation cellar which is a constant 68 room temp the entire time and it never stopped until now.

Not sure but it's super sweet, not dry and friggon delicious to be honest.

Making up 2 more batches this week.

Still got 3 gallons of different stuff going ta boot.
 
RIC0 said:
I had it in my fermentation cellar which is a constant 68 room temp the entire time and it never stopped until now.

Not sure but it's super sweet, not dry and friggon delicious to be honest.

Making up 2 more batches this week.

Still got 3 gallons of different stuff going ta boot.
Click to expand...
I've never bothered about taking a start gravity with JAO but have read people quoting like 1.130 or so (don't know if that includes a guesstimate for the sugars in the orange or not) and a finished gravity in the 1.030 to 1.040 sort of range - which is "dessert mead" sweet (not to my preference I like it less sweet than that).
 
RIC0 said:
I had it in my fermentation cellar which is a constant 68 room temp the entire time and it never stopped until now.

Not sure but it's super sweet, not dry and friggon delicious to be honest.

Making up 2 more batches this week.

Still got 3 gallons of different stuff going ta boot.
Click to expand...

RIC0, my fear is its stalled.
It should not have stopped so soon.
Take steps to ensure it doesn't start up a again in the bottle.

Your starting gravity was much too low for a JAO. (unless you meant 1195 in which case it's quite high, and no wonder it's stopped at 1065 or higher)
 
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