Toggle sidebar

Fermentation Temp

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
C

Cheshire_Cat

NewBee
Registered Member
May 30, 2010
11
0
0
Hi Everyone.

Thinking about trying to make some mead this weekend. My only concern is that summer is just about here. I live in the Bay Area (San Mateo) so in the summer it is warm but not crazy hot. We can get temp spikes though. I can usually keep my place at about 74 - 78 degrees in the summer, unless we get some really hot weather. I am new to brewing, only on my second batch of beer, but love mead and wanted to give this a try.

Thoughts on temp? Is this big concern? Should I wait until after summer?

I am looking to make a dry mead with the thought of carbonation later.

Also, anyone know a good, affordable, place to get honey in the Brea Area?
 
Cheshire_Cat said:
Also, anyone know a good, affordable, place to get honey in the Brea Area?
Click to expand...

Check the Saturday farmer's market in the Mission district of SF. They have a bee guy there - try the mountain flora if he has it in stock, and send some to me if you love it as much as I do! Look for the lady who plays the saw while you are there. She has a dancing cat.

Ah, memories.
 
Welcome to GotMead Cheshire_Cat!

Ideal temp depends on the recipe. For traditional meads, I prefer temps below 70F in most cases but some yeast can do a good job in the upper 70s. K1V would be my first choice. There is a high temperature fermentation test which is detailed in the Patron's area called the HotMead Yeast Test in which several strain were compared. There are some other tests that have also been done if you do a bit of searching.

If you are making a dark berry melomel, temps in the upper 70s may be fine, again, depending on the yeast.

It can certainly be done successfully.
 
Thanks Medsen. I got a champaign yeast, that is what my recipe called for. Still have no idea what all the different yeasts are :). I realized that I could fit my carboy in to my wine fridge (with some room left for wine even!). Tomorrow I going to give it a shot.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom