akueck, what difference would we see by fermenting at the two different temperatures?
The temperature in my fermenting area appears to be 66F to 72F degrees (for the current time of late autumn). Would arranging to have a short period of the fermentation be at lower temperatures have a positive effect? Would 2,3,4... days make a difference and if it would would the cool temps be better at the beginning of primary fermentation...ending of primary....etc.,? If this would work it seems like at the beginning and ending that the yeast would be weakest and possibly struggling....so maybe the middle part of primary fermentation would be a good time so the yeast can just kind of "lope" along? Worth it?
Thanks,
Ed
This article,
Wine making and Fermentation temperature, definitely points to a lower fermentation temperature...even down to a 50F/10C one for the primary. Interesting.
Hmm, but that article is about wine...not mead. ?