Clearing, temperature and bottling question.

[TheGiantGinger]

Hi all,
The first mead I started making, a JOAM is just about to be ready. We've hit the 2 month mark and the brew is clearing and the fruit dropping... when the temperature in my house dips below 16-18˚C (61-64˚F). I haven't been able to get a brew fridge yet... so for the time being, I've been bringing the temperature back up to 20-22˚C (68-72˚F) so it ferments as fully as possible.

Knowing that it's just going to get colder here in Australia for the next 6 months... is it close enough to finished that I am safe to bottle this now? Or will it potentially turn into bottle rockets if I don't drink it all before summer comes around?

(on a side note, I've noticed that some of my brews will stop fermenting if they go under 18˚C, while others will continue... even though they are all using (except for the JOAM) EC1118)

 

[fatbloke]

Personally I'd leave it alone until its clear and the fruit has all dropped.

It's worth knowing that its best to move the fermenter to where you're gonna conduct the racking/bottling a day or so before you do, as you've only got too look at it wrongly and bread yeast will come back into suspension........

Your slowing of fermenting with wine yeast may just be a temp issue equally you might want to review your nutrition scheme or check the pH level.......or even consider a different yeast, and if your in Aus the K1-V1116 comes straight to mind.......

 

[Medsen Fey]

Try to keep it in a warm place to keep the temp above 70°F - near the water heater or the clothes dryer often works. When it clears enough that you can read newsprint through it, then you can bottle it.

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