Good Day All,
I am curious if there are any persons out there that age there mead in the mid 70's temperature range. I live in LA (lower Alabama or actually, it is really the panhandle of Florida but the rest of the state doesn't acknowledge us west of Tallahasse - a little tidbit of info). Anyway, back to the point. Temperatures right now are in the upper 90's with the heat index pushing it to the 105 degree range. Extremely warm!
I have a small room that I can put a window unit in and keep it around 75 degrees w/o killing me on the utility bill. Is it really critical to age the mead at the cellar temps that most of you do? The local winemaker I spoke to, when I inquired about his operation, told me that he ages at room temperature and makes sure the temp doesn't fluctuate a whole bunch.
Just curious what temp ya'll in the South age at. I have already investigated and old refrigerator with a temperature control module but I will quickly run out of room and rather spend the money on a window unit.
Before I go this route I wanted some input to be sure that I don't waste a whole lot of money on ingredients only to make a horrible product in the end. If I absolutley need lower temperatures, I will just cut back my on plans and only make enough that I can fit in the fridge.
Appreciate your comments; have a good day.
Chris
I am curious if there are any persons out there that age there mead in the mid 70's temperature range. I live in LA (lower Alabama or actually, it is really the panhandle of Florida but the rest of the state doesn't acknowledge us west of Tallahasse - a little tidbit of info). Anyway, back to the point. Temperatures right now are in the upper 90's with the heat index pushing it to the 105 degree range. Extremely warm!
I have a small room that I can put a window unit in and keep it around 75 degrees w/o killing me on the utility bill. Is it really critical to age the mead at the cellar temps that most of you do? The local winemaker I spoke to, when I inquired about his operation, told me that he ages at room temperature and makes sure the temp doesn't fluctuate a whole bunch.
Just curious what temp ya'll in the South age at. I have already investigated and old refrigerator with a temperature control module but I will quickly run out of room and rather spend the money on a window unit.
Before I go this route I wanted some input to be sure that I don't waste a whole lot of money on ingredients only to make a horrible product in the end. If I absolutley need lower temperatures, I will just cut back my on plans and only make enough that I can fit in the fridge.
Appreciate your comments; have a good day.
Chris