New at this and couldn't readily find an answer.
I am fermenting on my porch down in FL and the temp is getting into the mid to high 80's. Is this getting too warm for fermentation and should I bring it inside?
I plan on bringing it in when the bubblers have ceased and the SG seems around 1.0...
I'm relatively new to this, so bear with me.
I want to try some different melomel meads and was wondering what the advantages/disadvantages are to adding the fruit to the primary vs the secondary fermentation?
From what I have gathered, it seems that the fruit influence on the mead is more...