Mead Fermentation Question

Fermented honey and all its varieties.

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Mead Fermentation Question

Postby MotterFocker » Thu Nov 11, 2010 10:01 pm

Just made my first mead. Used 15lb of clover honey, nutrients, and am using lalvin 71B-1122 dry yeast to ferment with. It's curently being held at 68F with a temp controller and seems to be chugging along. I'm curious if it's worth raising the temp as the fermentation slows like you would with beer to help boost the finish / diacetyl rest. Also, when putting this into a carboy to let age, does it matter what temp it sits at? I'm assuming cooler is better??

Thanks for the help!
Taster Glass (2 posts)
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Re: Mead Fermentation Question

Postby hwasone » Fri Nov 12, 2010 3:30 pm

wine yeast likes it warm. you could primary in the 70s and probably be okay, iirc.

yeah, cooler's probably better. i've only made a couple meads, but i don't think you want to cook them while they age :)
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