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need clarifying?

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valhallaorbust

NewBee
Registered Member
Oct 12, 2008
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so we made our JAO and its prime time for it to be done and all the fruit and cloves have dropped down but it has kep its same (opacity)?

here are a couple pictures so you can see how it looks. if its going to need clarifying agents what do you suggest?

also i havent tried cold crashing it yet, but our fridge is quite full with christmas, you thin my basement might be ok if i were to do that, and how exactly do i work that?

here are the pics, sorry my roomate would oonly let me take them with him acting like a goof
http://i78.photobucket.com/albums/j97/disposablehero13/100_4562.jpg
http://i78.photobucket.com/albums/j97/disposablehero13/100_4563.jpg
http://i78.photobucket.com/albums/j97/disposablehero13/100_4564.jpg
 
Not moving it around too much may help. ;D

Cold crashing (I use ~35°F, so you'll need a really cold basement) will speed things up to a degree, but there is nothing better than just time. -- Olen
 
valhallaorbust said:
so we made our JAO and its prime time for it to be done and all the fruit and cloves have dropped down but it has kep its same (opacity)?

here are a couple pictures so you can see how it looks. if its going to need clarifying agents what do you suggest?

also i havent tried cold crashing it yet, but our fridge is quite full with christmas, you thin my basement might be ok if i were to do that, and how exactly do i work that?

here are the pics, sorry my roomate would oonly let me take them with him acting like a goof
http://i78.photobucket.com/albums/j97/disposablehero13/100_4562.jpg
http://i78.photobucket.com/albums/j97/disposablehero13/100_4563.jpg
http://i78.photobucket.com/albums/j97/disposablehero13/100_4564.jpg
Click to expand...

We'll need the recipe you used (you'd be surprised how many don't actually follow the recipe as it was written and they claim they made JAO) as well as how you made the batch. The actual start date would be helpful as well.

Cheers, Oskaar
 
i did the recipe exactly but in a 3 gallons worth. i understand see everyone talk about their modified JAO's.
and i believe it was started oct17

i might have used a tiny bit more nutmeg than it called for but thats it
 
Cool,

So can you tell us what it tastes like at this point? If you can keep your room-mate from moving it around that will help too.

Let it go for another month, and just let it sit, sometimes JAO takes longer than normal to clear. I'm not exactly sure why, but sometimes it just takes longer. So patience is the watchword here.

Also, what's your ambient temperature where you have the fermenter located? Temperature swings can be a problem as can exposure to light. I'd recommend (if you already haven't) wrapping the carboy in a towel or blanket and let the mead work it's magic. It may take longer than a month so you may need to wait longer for it to clear.

For now I'd suggest checking your gravity, the taste and the temperature. See what it tastes and smells like. If it's yeasty then give it some more time to clear. Then, if there is no change you may want to try racking and cold crashing as it may help. From what I'm seeing this is looking like yeast in suspension, but telling from a photo is pretty sketchy.
 
thank you!
ya we have in in the cardboard box it cam in with the top flaps cut off and a towel covering everything but the airlock, which should i now just go to a solid cork or leave that on?
and i was planning on leaving it alone, but was afraid the yeast sediment at the bottom might give it an off flavor so i wanted to ask, being a newbie makes me question everything even if i have read up on it =D. thank you again for the advice and i will tell my roomate to leave it alone and we'll let it sit for a month or so
 
Well, if you started it on 10/17/2008 that's 12 weeks of primary so you're ready to rack at this point. I'd say to rack and then let it sit for another couple of months and let clear, you'll probably get a layer of lees on the bottom and it will be OK to rack again when that happens.

Either way the racking off of the lees will help to clear so let it sit and check your gravity to ensure that you are not still seeing a drop in gravity which would indicate that you have a sluggish ferment still going.

Stay with an airlock whenever you're bulk aging as sudden changes in pressure could cause a mead-splosion. More than likely the cork would pop out, but the carboy could go too.

Take a chance. . . Custer did!
 
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