Concerns over temperature!!

[mishanthrope]

Hello friends! ✨ I'm soon to embark on my first mead making journey (I hope). My intent is to start brewing this month & maybe get something drinkable by this winter. My only concern is that I live in SoCal (San Diego specifically) & the temperatures are inevitably going to climb as it gets closer to summer. Will storing it in 80+ degree apartment hurt the primary fermentation? Should I maybe think of storing it in a fridge for the secondary/bottling phase when the summer temperatures climb into the 90s? Or will it not matter as long as I store it somewhere dark? If these temperatures aren't okay is there a workaround? Any other tips or suggestions for a brand new home brewer would be much appreciated!!!! 🍻

 

[kev211]

Im a new mead brewer too. Long time beer brewer though and from my understanding 80+ is too warm. What part of SD do you live in that your apartment gets that warm!? That being said, based on my knowledge of beer, that temp wont hurt it as much (if any) once primary fermentation is over. Just a guess though. Maybe an experienced mead brewer can chime in.

As far as temp control. You have two "basic" options. Theres tons out there, but these are the most common homebrewing ones. Option A. Fermentation chamber using a temp controller. Basically fermenting in a refrigerator or chest freezer (or similar) and using a temp controller to keep the inside temp in the range you want it. Option B. Not as precise, but still works well. Swamp cooler method. Fill a bath tub or plastic tote with water, put fermenter in, cover with shirt (optional) and use water to regulate the temp. Works well, but not quite as well as the ferm chamber. Definitely more of a space saving option.

 

[engineofgod]

Generally over 70+ you get more fusel alcohol production which gives it that rocket fuel pedigree. It is not an insurmountable problem just takes longer to age before it taste good.

 

[philodice]

You've not mentioned the method I use here in sunny Arizona. The brew cooler. Get a hard or soft sided cooler large enough to fit your fermenter. Use blue ice cooler packs to ensure a perfect brew. This setup means I have to swap two used packs with two frozen packs every 12 hours. It is cheaper than an electric brew chamber but with that you don't have to think about ice packs. On the other hand, if your electricity goes off you may turn a perfect batch into...
Ok here's the thing. A few hours at a bad temperature aren't the end of the world. Worst case, you do what I did. You brew a batch on the counter at room temperature and end up with something that smells like straight up paint thinner. I'm aging that a few years. You can make good mead slowly, you can make good mead quickly. My cooled batches are going to be drinkable long before my counter top batch will see the light of day. The fastest way to age fusel smells out of your mead is not to make any in the first place.