I have 50 or so batches of beer under my belt and I'm going to make the leap into mead making.
The problem is it's closing in on winter in Wisconsin and I keep the house pretty cool - 60ish when I'm not home and up to 65 or so when I am home. I see that Lalvin D-47 has a recommended temp range that goes down to 59F.
I'm okay if a ferment is slow and takes a long time to finish. I'm just concerned that a ferment might get stuck and not finish at all. Anyone have experience with fermenting meads at low temps? Thanks!
The problem is it's closing in on winter in Wisconsin and I keep the house pretty cool - 60ish when I'm not home and up to 65 or so when I am home. I see that Lalvin D-47 has a recommended temp range that goes down to 59F.
I'm okay if a ferment is slow and takes a long time to finish. I'm just concerned that a ferment might get stuck and not finish at all. Anyone have experience with fermenting meads at low temps? Thanks!