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darigoni
10-19-2016, 12:04 PM
Hi!

Just wondering if there was a preferred temperature for secondary fermentation/aging?

Or does it depend on what you are trying to accomplish? Aging vs adding fruit?

I have 61 degree basement and was wondering if that was acceptable or if I should put the carboy back into my fermentation chamber?

Thanks. dave

Squatchy
10-19-2016, 04:58 PM
That will be perfect for any reason

HeidrunsGift
10-19-2016, 05:59 PM
Google "Morewinemaking White Whine Manual," and check out page 44...filled with tons of info on pros/cons to warmer and cooler temps. By "warmer" they mean >60 F, by "cooler" they mean <55 F. In between I guess is the "sweet spot."

What you should go with mainly depends on how fast you want to drink your mead, as warmer temps will speed things like polymerization up, but also potentially means it won't put itself together as nicely.