Jump to content


Photo
- - - - -

temps


  • Please log in to reply
7 replies to this topic

#1 Sunman001

Sunman001

    Newbie

  • Members
  • Pip
  • 3 posts
  • LocationTucson, AZ

Posted 16 August 2011 - 10:30 AM

Hey all im new to making mead and to this forum so hello! I llive inn southern AZ which as you know is very hot. I was wondering what al you guys and galls could tell me about temps for fermentation and aging to see how close I can ever come to them. Thank you

#2 Sunman001

Sunman001

    Newbie

  • Members
  • Pip
  • 3 posts
  • LocationTucson, AZ

Posted 16 August 2011 - 11:19 AM

ya I understand. But I would still really like to know all the correct temps to see what they should be for primary and secondary fermentation and for aging.

#3 MtnBrewer

MtnBrewer

    Skynet Architect

  • Moderators
  • PipPipPipPip
  • 6695 posts
  • LocationThe Springs

Posted 16 August 2011 - 12:49 PM

I was at the IMF many years ago and of course went around trying all the meads. One of them towards the end of the day really jumped out at me. It had a big honey nose unlike any of the other ones so I asked the guy what he did to produce that aroma. He said that the key was fermenting cool. By cool, he meant low-to-mid 60's. So I tried it and it does make a difference. You get a bigger honey nose and you also minimize the formation of fusel alcohols. The downside is that it takes a lot longer to ferment.Now, in Tucson, getting it down to the mid 60's is going to be a challenge. I think the swamp bucket method that Guest mentioned would get pretty close, especially if you dumped a load of ice on it once a day.

#4 Sunman001

Sunman001

    Newbie

  • Members
  • Pip
  • 3 posts
  • LocationTucson, AZ

Posted 16 August 2011 - 03:24 PM

Tomorrow im going to make another batch to make some peach melomel, so im going to try the swamp bucket and see how it goes. Thanks for all the imput!!!

#5 Stout_fan

Stout_fan

    Frequent Member

  • Patron
  • PipPipPipPip
  • 3115 posts
  • LocationKnoxville, TN

Posted 18 August 2011 - 04:13 PM

I was at the IMF many years ago ...

I vaguely recollect that through my mead induced alcoholic haze...Or was it the Absinth?

#6 Stout_fan

Stout_fan

    Frequent Member

  • Patron
  • PipPipPipPip
  • 3115 posts
  • LocationKnoxville, TN

Posted 18 August 2011 - 04:15 PM

Sorry, relevant posting now:I used Montrachet and it doesn't like it much below 70-75. Until I made a regulated heating blanket, fermenting mead in winter just didn't happen.

#7 MtnBrewer

MtnBrewer

    Skynet Architect

  • Moderators
  • PipPipPipPip
  • 6695 posts
  • LocationThe Springs

Posted 18 August 2011 - 07:06 PM

I vaguely recollect that through my mead induced alcoholic haze...Or was it the Absinth?

You hallucinated it. As I recall, you were DFTC after the absinthe.

#8 strangebrewer

strangebrewer

    Frequent Member

  • Moderators
  • PipPipPipPip
  • 1493 posts
  • LocationDenver, CO

Posted 18 August 2011 - 09:10 PM

Or was it the Absinth?

+1 :rolleyes:


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users