My JOAM

[billybuntus]

Hello,

Broke my leg a few weeks ago in a car crash and still have another 13 weeks off work! So I thought I'd use my time wisely and get loads of wine made

I'm concentrating on a loads of beaverdale kits + wine 1 and a few pink wines so once I get a few months supply in the wine rack (Hoping to have 150 ish bottles ready). Then once these get a bit of age (as long as I can keep on top of making more to replenish the stocks) I'd like to purchase a few more expensive kits (60-100 pounds) and see how they compare after ageing.


Anyway enough of the waffling, I racked my JOAM after letting in sit for 2 months after the initial racking and its looking and tasting very good.

I tried in on its first rack and it was foul, tasted very very medicinal but now that I've let it sit for 4 months it tastes rather good. Cant wait to try it around christmas time

Heres a pic of it after 4 months and two racks



Here he is sitting next to a beaverdale sauv blanc (still not clear enough after two months think I'm going to rack into 1 gallons and degass then let it sit for another month).



I'm going to invest in a couple of 5 gallon better bottles so I can let a few kits bulk age as well as bottling some to compare the two.


Next on the list is a blueberry melomel, just waiting of the nice people from asda deliverying my shopping on monday so I can get started

[Duffbeer]

Looking scrummy, I have just started a blueberry mead, it looks and smells fantastic.

[goldseal]

I've done the Beaverdale Sauv Blanc and California White kits, and both were excellent.

[Tuco]

Looks great Billy, hope your leg is better

I racked my JAOM the other day, I'm a bit worried because I had to top it up a fair bit with water, hope it isnt ruined, hope u enjoy yours

I'll try and get some pics of mine to show you, but I've been meaning to get batteries for my camera for about a month

[ms67]

i've only made one kit, a beaverdale shiraz, and i can recommend that for a try. I also did my only supermarket juice wine straight after the shiraz was done fermenting. i added the red grape juice (and the usual other stuff) to the sediment (mainly for the yeast and oak 'chips'). The result is a nice light fruity rose. After 4 months its a little sharp but only a little, and its still a nice drop of wine. A couple more months and i reckon it'll be just that little bit rounder enough to banish the sharpness i detect.

i enjoy the shiraz and its nice to have a little stock of a red wine as a result, but i enjoyed making the rose much more. Perhaps you might want to give it a try?