So, I took my first stab at making mead about a month ago...even found a local apiary and got some good honey at a decent price. Recipe is as follows:
10lbs Orange Blossom Honey
5lbs Clover Honey
Safale-04
4.5G Water
Here's my problem: I took a hydrometer reading and it seems that the ABV is around 3.7% after one month. Now, I know that it takes longer for the yeast to convert the sugar, but my GFGF and I were reviewing our notes and noticed that we pitched the yeast while the temp was around 95F. After checking the fermentation temp, it looks like it needs to be below 75F. I have two questions: (a) did I kill the yeast and thereby ruin the mead? I mean, obviously there is some conversion going on in there...but, is it too slow? And, my follow up question (b): if the fermenter is at 66F, which is within the yeast's happy range, is it out of the question to add more?
Thanks!
10lbs Orange Blossom Honey
5lbs Clover Honey
Safale-04
4.5G Water
Here's my problem: I took a hydrometer reading and it seems that the ABV is around 3.7% after one month. Now, I know that it takes longer for the yeast to convert the sugar, but my GFGF and I were reviewing our notes and noticed that we pitched the yeast while the temp was around 95F. After checking the fermentation temp, it looks like it needs to be below 75F. I have two questions: (a) did I kill the yeast and thereby ruin the mead? I mean, obviously there is some conversion going on in there...but, is it too slow? And, my follow up question (b): if the fermenter is at 66F, which is within the yeast's happy range, is it out of the question to add more?
Thanks!