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Thread: Fermentation Temp

  1. Default Fermentation Temp

    Hi Everyone.

    Thinking about trying to make some mead this weekend. My only concern is that summer is just about here. I live in the Bay Area (San Mateo) so in the summer it is warm but not crazy hot. We can get temp spikes though. I can usually keep my place at about 74 - 78 degrees in the summer, unless we get some really hot weather. I am new to brewing, only on my second batch of beer, but love mead and wanted to give this a try.

    Thoughts on temp? Is this big concern? Should I wait until after summer?

    I am looking to make a dry mead with the thought of carbonation later.

    Also, anyone know a good, affordable, place to get honey in the Brea Area?

  2. #2

    Default

    Quote Originally Posted by Cheshire_Cat View Post
    Also, anyone know a good, affordable, place to get honey in the Brea Area?
    Check the Saturday farmer's market in the Mission district of SF. They have a bee guy there - try the mountain flora if he has it in stock, and send some to me if you love it as much as I do! Look for the lady who plays the saw while you are there. She has a dancing cat.

    Ah, memories.
    From the bonny bells of heather
    They brewed a drink long-syne,
    Was sweeter far than honey,
    Was stronger far than wine.

  3. #3
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    Default

    Welcome to GotMead Cheshire_Cat!

    Ideal temp depends on the recipe. For traditional meads, I prefer temps below 70F in most cases but some yeast can do a good job in the upper 70s. K1V would be my first choice. There is a high temperature fermentation test which is detailed in the Patron's area called the HotMead Yeast Test in which several strain were compared. There are some other tests that have also been done if you do a bit of searching.

    If you are making a dark berry melomel, temps in the upper 70s may be fine, again, depending on the yeast.

    It can certainly be done successfully.
    Lanne pase toujou pi bon
    (Past years are always better)

  4. Default

    Thanks Medsen. I got a champaign yeast, that is what my recipe called for. Still have no idea what all the different yeasts are . I realized that I could fit my carboy in to my wine fridge (with some room left for wine even!). Tomorrow I going to give it a shot.

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