Hi all,
The first mead I started making, a JOAM is just about to be ready. We've hit the 2 month mark and the brew is clearing and the fruit dropping... when the temperature in my house dips below 16-18˚C (61-64˚F). I haven't been able to get a brew fridge yet... so for the time being, I've been bringing the temperature back up to 20-22˚C (68-72˚F) so it ferments as fully as possible.
Knowing that it's just going to get colder here in Australia for the next 6 months... is it close enough to finished that I am safe to bottle this now? Or will it potentially turn into bottle rockets if I don't drink it all before summer comes around?
(on a side note, I've noticed that some of my brews will stop fermenting if they go under 18˚C, while others will continue... even though they are all using (except for the JOAM) EC1118)
The first mead I started making, a JOAM is just about to be ready. We've hit the 2 month mark and the brew is clearing and the fruit dropping... when the temperature in my house dips below 16-18˚C (61-64˚F). I haven't been able to get a brew fridge yet... so for the time being, I've been bringing the temperature back up to 20-22˚C (68-72˚F) so it ferments as fully as possible.
Knowing that it's just going to get colder here in Australia for the next 6 months... is it close enough to finished that I am safe to bottle this now? Or will it potentially turn into bottle rockets if I don't drink it all before summer comes around?
(on a side note, I've noticed that some of my brews will stop fermenting if they go under 18˚C, while others will continue... even though they are all using (except for the JOAM) EC1118)