I woke up this morning to discover that my temp control probe had been removed from the chest freezer and my freezer was now acting like a real freezer...
I have (3) 1 gallon batches of mead fermenting and although the majority of each jug is still liquid, ice was starting to form around the bottom.
Should I just bring these back up to mid-60's and give a swirl or will I need to repitch some yeast? I used Lalvin D47 yeast.
How far into fermentation were you?
Freezing yeast won't kill them, it just shocked them a bit, so you should be fine warming, swirling, and waiting.
An intellectual says a simple thing in a hard way. An artist says a hard thing in a simple way.
I am two weeks into fermentation. Thanks for the info!
In Palmer's book he talks about how he froze his lager solid. Apparently it came out fine after defrosting. I can only assume mead is just as resilient :P
im new to this site. how do i ask my own questions?