The more I read about mead, the more I want to give it a go. The burning question I have is about fermentation and temperature.
I gather that a true mead really should be aged for at least a year, although I imagine some will say one can drink it earlier. What I would like to know is how much time the mead would need in the optimal temp range (70-80, I believe) for it to gain the most benefit.
In the Northwest climate, I can expect my house to be in the 70s from around May through September. After that, the furnace kicks in but only up to 68 and 62 at night. If I start in May, would 5-6 months of warmth be enough to get the bulk of the job done?
So long, and thanks for all the beer...