Optimal Fermentation Temp

[Beerthoven]

I'll be using Wyeast Sweet Mead Yeast in my first mead, and I'm planning on fermenting at 67º. Will this be OK? (Directions say 65 - 75).

Do they produce esters and fusel alcohols when fermented warm, like ale yeast, or are they more tolerant of warmer temps?

 

[Yooper]

I've not used that particular strain, so I'll just tell you what my other experiences have been with other yeasts. Generally, my wines and meads ferment warmer than my beers, and don't tend to get off flavors at all from it. I get some "hotness" in my meads and wines and first, but I think it's more from the relatively high ABV, not fusels, since it fades with time and mellows nicely.

 

[Beerthoven]

Thanks, Yooper. I think I'll ferment it in my basement (which is about 70º right now) and reserve the space in my freezer for beer.

 

[Yooper]

Actually, I think 70 is about perfect, although some wine yeasts ask for 68-80 degrees.