Making my first mead after 15+ years. It is a traditional mead with 15 lbs of local honey, a little gypsum, and spring water. I bought some acid/yeast nutrient blend from AHB and used two packets of K1V as I don't have a spare fridge to ferment in. I picked this yeast as the temp range is from 50 - 95 degrees, and I "ass"umed this meant as long as it did not get over 95 degrees I would be fine (I live in Texas) as I have to ferment at room temp and I keep my thermostat at 78 degrees.
Brewed this on Memorial day and fermentation started within a few hours. Added half of the nutrient on Monday, and the other half yesterday (see the explosion post below). Yeast is still going nice and strong, but fermentation temps are hitting 84 degrees in the carboy and I an smelling a slight sulpher smell from the airlock. It is not melt-your-face strong, but reminds me of when I tried making an apple cider with apple juice and yeast. I would think 84 degrees would be fine with this yeast, but now I am wondering.
Reading the other recent post about fermentation made me wonder if I should not address this while it is still fermenting strong? Any thoughts?