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Thread: Fermented too hot in the beginning...

  1. Angry Fermented too hot in the beginning...

    I started a 3.5g batch 10 days ago. It didn't do much the first week (only went from ~1.125 to ~1.110 and stalled for a few days) so I added an energizer and the airlock finally started bubbling and it seems like it took off. So it's been a couple days, but after reading some things, I realized that the yeast I used - D47 - is a really nitpicky yeast temperature-wise (which I didn't know before :/ ) and my apartment's temperature is above its recommended range (mine's usually in low to mid 70s...thanks Texas). I just put it in a tub with some water and will throw some ice packs in it to keep it cool (swamp cooler).

    But, did I screw myself here? Is it still early enough where a lot of fusels probably weren't produced, or will that beginning spike after the energizer result in a lot of them? I'm a little worried/annoyed that I didn't think of this before starting and potentially ruined my batch

  2. #2
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    IT won't be ruined but it might take a little longer to get good. Don't be discouraged if it's a little funky. I'm told that some young D47 meads are vile to the casual observer at first, but then can become some of the best. But we are talking one two and sometimes more years to get there.

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    Kind of a bummer a couple days fermenting in warm temperature can have such an effect :/

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    Quote Originally Posted by bonerjamz View Post
    Kind of a bummer a couple days fermenting in warm temperature can have such an effect :/
    Didn't say that! I said it MIGHT. Regardless, if you haven't dome so, look up the JAOM and BOMM basic recipes and make those while your fusely mead ages. With any luck you caught it in time. Folks with more experience than I have can give you more info. I've never used D47 having been warned off it since I live in Miami Beach (hot hot hot).

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    Yeah, I will probably stay clear of it from now on. I'll need to find a yeast that can tolerate warmer temperatures next time...any recs?

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    FWIW: Just measured SG. It's sitting at 1.070 right now (down from 1.125 at Day 0 and 1.110 at Day 7)

  7. #7
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    1388 from wyeast ia what we use for making BOMM and it can go all the way to 80 without any significant fusels although it performs best at 68, it is very tolerant. Before I had temp control I was fermenting at 79-80 and it was tasting great after 4 to 6 weeks. Do yourself a favor and check out the BOMM one gallon recipe. You will be glad you did.

  8. #8
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    K1V and D21 are both great yeast if you have to do high-temp fermentations. They usually do require some aging but can produce excellent results.
    Lanne pase toujou pi bon
    (Past years are always better)

  9. #9
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    Even D21 has given me some issues with bitterness. My vote is K1, esp for someone starting out......or Fleishmans, as the JAOM recipe calls for...
    Don't Panic!

    From Portugal to Poland, on a perpetual pursuit for more honey.....

    Issues unique to the Netherlands at
    http://www.gotmead.com/forum/showthr...880#post222880

  10. #10
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    Quote Originally Posted by GntlKnigt1 View Post
    Even D21 has given me some issues with bitterness. My vote is K1, esp for someone starting out......or Fleishmans, as the JAOM recipe calls for...
    Can't go wrong with JAOM. If RONCO made a mead it would be JAOM... Just set it......

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