View Full Version : fermentation during the colder months
10-28-2005, 08:48 AM
I just recently started my first batch during these colder times. After 24 hours, it looks like there is some activity, but not nearly as much as I would have expected. Is this normal? I keep it in the warmest place in my house, but it is still a good deal cooler than my house during the summer.
10-28-2005, 09:11 AM
Colder temps will certainly affect the yeast activity. This is not necessarily a bad thing. Depending on the strain of yeast you are using, many yeasts perform better at cooler temps. For example, I fermented my first batch way too warm. The yeast stressed a bit and it threw some esters that are still aging out.
Get as much info as you can on your particular yeast strain and try to keep the temps within its optimal temperature range. Your yeast will be happier and your mead will taste better for it. You can get off flavors when the yeast are stressed by too cold, too warm, and not enough nutrient.
10-28-2005, 09:30 AM
Here's a beautiful post with yeast types and temperature ranges for reference:
10-28-2005, 09:47 AM
Thanks a bunch. I was scared that I might have introduced the yeast when it was too warm and I killed it. I am buying a thermometer first thing when I get off work. I was using Red Star Montrachet Yeast. I am still searching for places in the area that carry a wide range of yeasts. I got this at a local winery.
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