As I stated in the other thread I made, I'm a complete mead n00b. I started my first batch of mead today. I rehydrated the yeast at around 105F with a bit of yeast nutrient, mixed in all my honey with slightly heated tap water, and then pitched the yeast immediately. I wasn't thinking at all, and only realized that my must (is it called a must before you pitch?) was still pretty hot when I was checking the gravity, doing my normal procedure of dropping the hydrometer and using the thermapen for a temp reading. The temp at time of pitching was 102F.
Realizing my mistake, I immediately moved the carboy to my swamp cooler which was already half-filled with water, and dropped in several bottles of ice. It's been about 30 minutes or so, and the carboy is still in the 97-98F range.
So, how much did I just screw up my mead? Do I still have a window to get it cooled down to normal fermentation temps, and if so, how long is that window?
Realizing my mistake, I immediately moved the carboy to my swamp cooler which was already half-filled with water, and dropped in several bottles of ice. It's been about 30 minutes or so, and the carboy is still in the 97-98F range.
So, how much did I just screw up my mead? Do I still have a window to get it cooled down to normal fermentation temps, and if so, how long is that window?