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peterson
03-12-2011, 01:56 PM
During the primary fermentation which temperature range should I use; the one used in the recipe or the one stated on the yeast package?

Also,

Does the humidity matter in the room where my fermentation and storage is taking place?

Thanks,

Jess P.

akueck
03-12-2011, 02:09 PM
Hi Jess and welcome to GotMead!

Temperature: it depends. What recipe are you using? What yeast are you using? In general, lower temps lead to slower fermentation but also lower production of fusels and other volatiles. Too high a temperature can lead to very high fusel and/or phenol concentrations that might taste like paint thinner or band-aids. "Low" and "high" are strain-dependent, however, so actual temperatures will vary.

Humidity matters if you're using a porous container (like a barrel), as it controls evaporation rate (along with temperature). If you're using plastic, glass, or steel, there should be little to no effect of humidity other than the rate of evaporation of liquid in the airlock after fermentation is complete.

mmclean
03-12-2011, 02:15 PM
Hello peterson,

Welcome to GOTMEAD?

The temp range on the yeast package is the max range they will ferment, not the ideal range to ferment. Try to stay on the lower side the middle and you should be fine. Cooler ferments are slower, which makes for a cleaner end product.

Store mead the same as you would wine, cool and dry, if they are in a corked bottle.

I don't really think humidity plays much of a role in the fermentation. Just don't leave your honey open to long, as it will pull moisture from the air.

Hope that helps.

-M-

peterson
03-12-2011, 03:10 PM
Thanks everyone,

Here is some additional information:

So far I have used Lalvin EC-1118 and 71B-1122 which have temperature ranges from 50 to 86 deg F and 59 to 86 deg F respectively. Whereas, the recipe I am using calls for temperatures in the range of 60 to 75 deg F. I would imagine the temperatures stated in the recipe are directed for the very reasons youíve stated. My new fermentation room is at a constant 79 deg F and I have batch with a strong band-aid like taste, so now I understand why. I donít mind slower fermentations due to lower fermentation temps if the end result is a higher quality product.

As for humidity, Iím taking it that since I use a 6.5gal wine bucket for my primary fermentation and rack into glass for the additional stages I should not have to worry about it as much. But when I am storing the corked bottles I should keep the humidity down. Correct?

Thanks again,

Jess P.

mmclean
03-12-2011, 03:30 PM
I think around 68F is kind of the middle of the road, rule of thumb, target temp.

akueck
03-13-2011, 02:23 AM
Yeah I'd keep the temp below 70 if at all possible. Below 65 is even better IMO.

Very low humidity promotes the corks drying out. Usually you want humidity in the 50-70% range for wine storage. Unless you're storing these bottles for decades though, it probably doesn't matter that much.