New brewer here, I recently started my first mead but am scoping out how to best use my brewing equipment after that, looking to build up my own stock of aging wines and meads.
I already know that different yeasts do varying degrees of well in different temperatures. I've read that mead is usually best when fermented cool but have no practical experience backing that claim up yet.
Now, judging form experience, it may or may not get pretty hot during summer where I live. I'm talking indoors temperatures of 30-35°C, which is up to 95°F. I do have a basement stall but with the machinery in there it's not usually much cooler than summer.
Since AC isn't really a thing in residential houses in Germany, I was wondering if there is some product I might switch to making that actually benefits from these warm temperatures during fermentation. I am primarily looking at mead or wines, not so much grain-based ferments, since I don't have the gear (or taste) for that.
Do you have any recommendations what I might make during that hot time of the year? Or do you have experience with fermenting mead and wine at high temperatures and how that impacts taste?
I already know that different yeasts do varying degrees of well in different temperatures. I've read that mead is usually best when fermented cool but have no practical experience backing that claim up yet.
Now, judging form experience, it may or may not get pretty hot during summer where I live. I'm talking indoors temperatures of 30-35°C, which is up to 95°F. I do have a basement stall but with the machinery in there it's not usually much cooler than summer.
Since AC isn't really a thing in residential houses in Germany, I was wondering if there is some product I might switch to making that actually benefits from these warm temperatures during fermentation. I am primarily looking at mead or wines, not so much grain-based ferments, since I don't have the gear (or taste) for that.
Do you have any recommendations what I might make during that hot time of the year? Or do you have experience with fermenting mead and wine at high temperatures and how that impacts taste?