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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Fermenting mead at the higher part of temperature range for Lalvin 71b-1122?
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Old 07-08-2011, 12:51 AM   #1
matts
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Default Fermenting mead at the higher part of temperature range for Lalvin 71b-1122?

I have all my ingredients together for my first batch of mead. The coolest room in my house is around 78F.

How does Lalvin 71b-1122 taste fermented in the higher part of its temperature range?

Should I wait until I have my fermentation chamber setup? Chest freezer is on the way for my beers but it won't hold two carboys until I build a collar.

I haven't done much with swamp coolers and I don't want to be changing ice packs. But perhaps a wet t-shirt and fan will bring it down below 75F?

How important is the temperature for aging mead in the secondary?

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Old 07-08-2011, 01:06 AM   #2
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Temperature is more important during primary fermentation. During aging, especially for traditional meads, you can keep them stored at 75-78F and they'll do okay. Perhaps they won't survive as well as they would if stored at cellar temps, but they'll be good for several years at a minimum (perhaps a lot longer). With some melomels, that may not be the case.

As for 71B, some folks have found it to work OK in the upper 70s. I prefer K1V or D21 at that level, but I'm planning some more testing with 71B.

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Old 07-08-2011, 01:11 AM   #3
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Thanks Medsen, I think I'll feel more relaxed about it if I wait until I get my chamber setup. My house is poorly insulated so it really fluctuates in temps. It also doesn't have a basement which is a bummer.

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Old 07-09-2011, 08:28 AM   #4
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Quote:
Originally Posted by MedsenFey View Post
Temperature is more important during primary fermentation. During aging, especially for traditional meads, you can keep them stored at 75-78F and they'll do okay. Perhaps they won't survive as well as they would if stored at cellar temps, but they'll be good for several years at a minimum (perhaps a lot longer). With some melomels, that may not be the case.

As for 71B, some folks have found it to work OK in the upper 70s. I prefer K1V or D21 at that level, but I'm planning some more testing with 71B.
+1 on Medsens comment. I seem to recall that K1V-1116 has a slightly wider temperature range than D21 but either should do the job.......

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Old 07-13-2011, 02:25 AM   #5
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Quote:
Originally Posted by matts View Post
house is around 78F.

How does Lalvin 71b-1122 taste fermented in the higher part of its temperature range?

I haven't done much with swamp coolers and I don't want to be changing ice packs. But perhaps a wet t-shirt and fan will bring it down below 75F?
From the Lalvin website between 59-86 degrees : http://www.lalvinyeast.com/71B.asp

I am fermenting one now at 75 degrees and I have have one in the bottle same honey same yeast that is 11 months old (Orange Blossom) and it is fantastic! I usually wrap my beers and sometimes meads in a towell and re-wet them twice a day which will shave two degrees off.
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