On a different thread pertaining to beer, two posters have said this holds true for beer and yeast: https://www.homebrewtalk.com/forum/...ure-and-bottle-condition.663186/#post-8538941
i.e. if fermenting under pressure, the yeast can ferment at higher temperatures than their usual range without throwing foul tastes/smells or fusels or the like.
Does the same hold true for meads? I don't know why it wouldn't, but I'm asking just to be sure. If it's true, then it means I could maybe ferment under pressure at room temperature the very same yeasts that normally have a temperature range limited to below room temperature. And that means I would not need to refrigerate them to keep them happy. That would be great!
It sounds too good to be true, but if it is true, then what are the applicable rules? i.e. how much pressure translates into what kind of yeast temperature range extension?
i.e. if fermenting under pressure, the yeast can ferment at higher temperatures than their usual range without throwing foul tastes/smells or fusels or the like.
Does the same hold true for meads? I don't know why it wouldn't, but I'm asking just to be sure. If it's true, then it means I could maybe ferment under pressure at room temperature the very same yeasts that normally have a temperature range limited to below room temperature. And that means I would not need to refrigerate them to keep them happy. That would be great!
It sounds too good to be true, but if it is true, then what are the applicable rules? i.e. how much pressure translates into what kind of yeast temperature range extension?