Do fermentation temperatures affect the overall taste of the mead and if so in what ways? I'm using a red star champagne yeast with about 15 pounds of clover honey with very active fermentation. its currently around 65 degrees F and i'm wondering if i can change the overall flavor but either heating up or cooling the must.
-
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.
Fermentation temps and flavor
- Thread starter Zsnethen
- Start date
The search tool is your friend.
If you search "high temperature" you'll find a bunch of threads that discuss this issue. To sum it up, high temperature fermentations are a good way to make paint thinner, not mead.
Medsen
If you search "high temperature" you'll find a bunch of threads that discuss this issue. To sum it up, high temperature fermentations are a good way to make paint thinner, not mead.
Medsen
