MarsColonist
Well-Known Member
So when I first started making mead, I got Ken Schramm's book and listened to the Jamil show on meads. I really didnt notice a lot of attention paid to the yeast fermenation temperatures... nothing NEAR the attention paid to yeast fermentation temperatures in recipes as I see in beer.... so, I followed the directions and fermented willy-nilly at my "room" temperatures.. 73-76°F.... which is a good fermentation temperature if you like honey flavored jet-fuel.
Another problem is that some yeast are described as having HUGE "ranges" of 45-90°F (which,to me, speaks to the survival range, not best practices), but datasheets show way the more restrained best practices: Pitch 54°; ferment 57°F - 64°F.
So.. my question... if I have temperature control, what ideal temps (ie, between restrained fusels and putting the yeast to sleep/crashing, hopefully with a nice ester/phenolic profile) would I be using for: D-47, 71B-1122, Premier Red, Premier Cuvee, Cote de Blanc, etc. All the same range? Until further notice, Im sticking to 57-66°F for everything. No more 70's (.. and h*ll no to 80's and 90's!!!)
Is there a description somewhere that tells me the effects of temperature on flavor profile, (like Bavarian hefe yeast can be pushed toward more clove/less clove, more banana/less banana depending on ferm temps), but with wine/champagne yeasts? I found THIS, but its doesnt tell me what Im looking for... Are wine yeasts that much different than beer yeasts in that those elements are much less predictable in the long run due to other process variables?
Im just curious why more importance isnt stressed about temperature control for mead? Maybe its that people in the north take for granted that they have basements with mid-50s/60s year round (rare is the basement in central Texas)....
Another problem is that some yeast are described as having HUGE "ranges" of 45-90°F (which,to me, speaks to the survival range, not best practices), but datasheets show way the more restrained best practices: Pitch 54°; ferment 57°F - 64°F.
So.. my question... if I have temperature control, what ideal temps (ie, between restrained fusels and putting the yeast to sleep/crashing, hopefully with a nice ester/phenolic profile) would I be using for: D-47, 71B-1122, Premier Red, Premier Cuvee, Cote de Blanc, etc. All the same range? Until further notice, Im sticking to 57-66°F for everything. No more 70's (.. and h*ll no to 80's and 90's!!!)
Is there a description somewhere that tells me the effects of temperature on flavor profile, (like Bavarian hefe yeast can be pushed toward more clove/less clove, more banana/less banana depending on ferm temps), but with wine/champagne yeasts? I found THIS, but its doesnt tell me what Im looking for... Are wine yeasts that much different than beer yeasts in that those elements are much less predictable in the long run due to other process variables?
Im just curious why more importance isnt stressed about temperature control for mead? Maybe its that people in the north take for granted that they have basements with mid-50s/60s year round (rare is the basement in central Texas)....