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Chewbakka

Golddiggie, thanks a bunch for the info......i have so much to learn......while i'm soaking this all in, let me run my immediate action plan by you to see what you think the 1 gal metheglin will have to be still (unless i cough up the cash for a corny keg and force carb it at a later...

Thanks for the info. I read that Cote des Blancs can operate between 65F and 84F, so i figured 73F would be a good middle of the road. It would be awesome if there was a place where I could get a list of optimal temps for popular yeast strains. at the last racking i was near 89%...

i guess i kinda jumped the gun a bit.....couldn't wait, so i cold crashed the 1 gal metheglin at ~36F about 4 hours ago. :drunk: i plan to rack it in 2 days, and let it sit at ~60F for about a month before priming and bottling.......unless that is a horrible thing to do for some reason

If you are going "all the way", then just nick an artery and let er rip into the primary fermenter. if this is truly an end of the world brew then forget the medical junk :rockin:

i jumped in head first and within the first few weeks of deciding to make mead, i now have 3 batches going: 1 gal Metheglin- 5 gal Braggot- 1 gal Cyser i keep the primary fermenting room @73F ( based off of the temp likings for Red Star Cote Des Blancs and Lalvin D-47) and just moved a...