14wiggles14
Member
My first foray Into home brewing was a cherry..I always wanted to try mead so I figured I'd get that going while waiting on the wine to clear...I'm gonna try "joes ancient orange" recipe on this site, it sounds sweet and idiot proof (good for me), but I have a question..how important is it that the temperature stays between 70 & 80 degrees? I live in New Jersey, so it's still 40-60degrees and we rarely get steady temps of 70-80 for more than a month or two before it gets into the 90s....my basement where I have the wine is a consistent 57 years round...would it be ok down there? Will this effect the fermentation time? Any ideas/suggestions are GREATLY appreciated. Thanks!