View Full Version : fermentation room temperature

08-12-2005, 09:36 AM
I live in an old cranky house without a basement or garage. I am having trouble finding a place where I can ferment that is fairly even in temperature. Summer is too hot, winter too cold.
I am only planning on small 1 gallon batches of mead. Is there a way I can reliably regulate temperature for a small batch? I am thinking of some box or blanket or - suggest something!
While we are at it - just how important is 68-70ish degrees for primary fermentation?
I understand some of this has to do with the yeast strain.
Also - if the temperature of the fermetation area fluxuates by at least 10 degrees - how bad is that for the yeast?
I just got my copy of The Compleat Mead Maker yesterday - I will read through more throughly. But I get the impression that one would do well to treat the yeast like royalty. :)
Your help appreciated!

08-12-2005, 10:25 AM

You didn't say what your room temperature was. Read your yeast package for the range of temperature for optimum fermentation. If it is not on the package, look it up on the web or post your yeast type here and someone will respond.


08-12-2005, 11:29 AM
As Joe mentioned, find out the optimum temperature range for the yeast you are using. Generally speaking, 10 degree fluctuations in temperature are not good for the yeast.

One way you can better control your temperature is to place your bottle in a tub (or large bucket) of tap water...You won't need a very big container for a 1 gallon bottle. Be sure that the tub will allow enough water depth to cover at least 1/2 the height of your bottle, but not deep enough to come into contact with the top. You probably want a minimum of a 6 inches of water around your bottle and more is better. Place the bottle in the tub and fill it with tap water adjusting the temperature to your optimum range. Adjust the temperature to the higher end of the range if you anticipate a temperature drop and vice versa if you expect the temperature to climb. Check the water temperature daily and adjust with hot/ cold water as needed to stay within the range. The surrounding water will take a while to heat/ cool and will buffer your must from wild temperature fluctuations.


Dan McFeeley
08-12-2005, 11:55 AM

I have much the same problem -- fluctuating basement temperatures in my case. It's best to ferment mead at cool temperatures, but you've got to work with the ambience. For me, best time to make mead is late fall and winter, when the temperature downstairs drops nice and low. I've made a few meads this summer, but only because it's been hot and the air conditioner has been running.

08-12-2005, 01:31 PM
Seasonal brewing does seem like the best answer.
Summer is HOT - we dont have air. This year we measured 110 in the upstairs bedrooms and 95 in the downstairs in the summer.
I just live in Colorado but we hit some good highs this year.
Winter isnt so bad - most of the time around 65 indoors.
Thanks for the thoughts.

Freedom Foundry
09-11-2005, 03:53 AM
[bathtub mead brilliance]

Wow! I would have never thought of that! Thanks.