Started me a mead a couple weeks ago. Technically it's my second attempt but I moved before the first was drinkable and since the movers wouldn't move it, it went down the drain.
I suppose even more technically it's a pymel. Recipe below.
My question is do I care about the fermentation temp? The recipe says to let it ferment for 3 months. It's bubbling along slowly right now which I assume is to be expected but it's in my garage and this is a chilly winder so it's bubbling down around 50f or so. How much is this going to effect my beverage?
The recipe is literally the very first one I encountered when searching for "mead recipe" on the good old interwebs. Correct me if I'm wrong but I believe the inclusion of grape juice concentrate makes it a pymel.
Basic Mead
Source: Scott James (scojam@scojam.Auto-trol.COM)
Mead Lover's Digest #18, 16 October 1992
Ingredients:
10 lbs honey (clover honey, processed. From local super market chain)
1 can concentrated white grape juice
(condensed for reisling wine; from homebrew shop)
5 gal. water
5 grams dry "Pasteur Champagne yeast"
Procedure:
I let it ferment for 3 months in primary (70F), then bottled; priming
with 1 lb honey disolved in 4 cups boiling water.
I suppose even more technically it's a pymel. Recipe below.
My question is do I care about the fermentation temp? The recipe says to let it ferment for 3 months. It's bubbling along slowly right now which I assume is to be expected but it's in my garage and this is a chilly winder so it's bubbling down around 50f or so. How much is this going to effect my beverage?
The recipe is literally the very first one I encountered when searching for "mead recipe" on the good old interwebs. Correct me if I'm wrong but I believe the inclusion of grape juice concentrate makes it a pymel.
Basic Mead
Source: Scott James (scojam@scojam.Auto-trol.COM)
Mead Lover's Digest #18, 16 October 1992
Ingredients:
10 lbs honey (clover honey, processed. From local super market chain)
1 can concentrated white grape juice
(condensed for reisling wine; from homebrew shop)
5 gal. water
5 grams dry "Pasteur Champagne yeast"
Procedure:
I let it ferment for 3 months in primary (70F), then bottled; priming
with 1 lb honey disolved in 4 cups boiling water.