Need some advice from the forum as I may have accidentally overheated my Mead.
I'm using a fermentation heater and controller to keep the mead at temperature since it's brewing in my garage. The temperature probe accidentally slipped off the side of the fermenter and the mead temp shot to 87 degrees for 1 day. This is well above WYeast recommended range for dry yeast, which has a brewing range that extends to 76 degrees Fahrenheit. I corrected the problem, but the issue is whether the mead is ruined or what my best course of action is to salvage it.
It is a dry mead (9 lbs of Honey for a 5 gallon batch). When I transferred it from my primary to the secondary a few days ago, the specific gravity was 1.002, so pretty close to the end of fermentation - My target is .999.
The mead is currently not clear and still appears to be fermenting (CO2 bubbles rising from bottom).
Your thoughts on if, and how, to salvage this batch are appreciated.