I racked the Orange Spice mead I brewed back at the start of October. It’s been clear for a little more than a week. There’s a lot of sediment and “stuff” from the fermenting process.
You can see in the pictures how clear the mead became and:
• the cinnamon stick sitting in the lees.
• the orange slices, raisins & clove sitting on top.
• all the stuff leftover after racking.
• the racked mead, which got cloudy from some of the sediment that got mixed into it.
• the hydrometer reading: 1.030
I’ve also got a short video from the taste test I did. I’ll add that to the bottom of this post too.
3 responses to “Racking JAOM”![Subscribe to comments](https://s0.wp.com/wp-content/themes/pub/dark-wood/images/comments_rss.png)
Joe
March 5th, 2014 at 19:00
How long does it take for your Jaom to clear up? I’m going on 2 months and it is still cloudy. I haven’t racked it yet
dkuropatwa
March 6th, 2014 at 13:58
Hi Joe,
It usually clears up by about 2 months so I can see why you’re wondering. It does collect an awful lot of sediment. If I were you I’d wait another month. If it’s still cloudy by then, rack it and wait another month.
I’m in the habit now of racking my JAOM 2 or 3 times as a way to get rid if all the sediment.
Let me know how it goes. 😉
Joe
March 25th, 2014 at 14:07
Thanks! I will wait another month before I start racking. I read that bread yeast doesn’t flocculate very well so that’s why it takes so long to clear up.