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?
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?