We made two batches of mead using identical recipes
Original gravity was 1.072 Final gravity was 1.002 ABV ~ 9.1%
Only difference in process was during the primary fermentation: the first was kept at 78 degrees the second at 68 degrees
The first fermented out in 10 days, the second in 44 days.
They tasted the same at racking.
We've been told, by an experienced mead maker, that a longer primary fermentation will bring out better flavor and make for a smoother mead.
The question is: If this is true , why?
Does the amount of time it takes for the yeast to convert the available sugars to alcohol affect the final outcome?
Thanks for your help
D
Original gravity was 1.072 Final gravity was 1.002 ABV ~ 9.1%
Only difference in process was during the primary fermentation: the first was kept at 78 degrees the second at 68 degrees
The first fermented out in 10 days, the second in 44 days.
They tasted the same at racking.
We've been told, by an experienced mead maker, that a longer primary fermentation will bring out better flavor and make for a smoother mead.
The question is: If this is true , why?
Does the amount of time it takes for the yeast to convert the available sugars to alcohol affect the final outcome?
Thanks for your help
D