Storage

[DrWizzard]

So ive come to realization that i dont have a good spot to store my mead and keep ot cool once i bottle it. Sence i dont have a/c and i live i. Oregon were the temp can be 70 and the next day be almost 100 degrees. What can i do to keep it cool and in a dark area. The only thing i can think of is bottling it all and puting it in my cooler with some ice but i feel like all that moisture will be a problem. Im not sure my cooler could hold 2 gallons worth in 8oz bottles ethor

 

[Yooper]

Hmmm, good question! I happen to have a huge cellar in my Upper Michigan, and it stays at about 50-55 all year around so I haven't thought much about it. I don't really store wine or mead much in Florida. What about a cheap-ish wine cooler? Ideally, you'd store about 55F or so so those wine fridges may be all you need. Or an old fridge with a temperature controller if you have the room.

 

[Plasticmetal]

For what it's worth I have like 25+ gallons bottled sitting in my garage raw-dogging ambient temps of 45-105 throughout the year. I don't have the ability to run a controlled test with temp control, but it hasn't tanked flavor or made anything undrinkable.

Three points:
1. Better to have sub-optimal storage than no accommodation at all
2. Sunlight is easy to get rid of - I'd at least throw it in a Costco tote to check that box. UV exposure has a noticeable impact. I wouldn't blow that off.
3. As you will likely find with mead, if it's not good, chuck it back in there and give it another year - it WILL improve.

I think you're likely fine, but it may end up needing a bit more age, worst case. Pro tip: for every run be sure to earmark smaller bottles for 6, 12, 18 month tastings, etc. until it's ready for release and STAY DISCIPLINED about it.

 

[DrWizzard]

2. Sunlight is easy to get rid of - I'd at least throw it in a Costco tote to check that box.

Thats a good idia i put my bottles in a box and cover it in towels then store them under my bed like some kind of goblin. I got a unused tote in my closet and it should fit under my bed plus if anything leaks or spills the tote will contain it better then cardbord.

The seting bottles aside to tast test is a good idia too last time i just had my friends try it out. Didnt get a good idia on how aging the mead helps it but they really enjoyed the mead at least.

This is why i love this community. Someone can ask a simple qwestion and thel get a short esse detailing what they could do

 

[DrWizzard]

Hmmm, good question! I happen to have a huge cellar in my Upper Michigan, and it stays at about 50-55 all year around so I haven't thought much about it. I don't really store wine or mead much in Florida. What about a cheap-ish wine cooler? Ideally, you'd store about 55F or so so those wine fridges may be all you need. Or an old fridge with a temperature controller if you have the room.

I dont know if my apartment allows extra fridges i would have to check my lease but thats a good idia

 

[homebeerbrewer]

Ideally, it's best to keep it at a cool temp. But, that's just ideal. It will survive quite a while if the temps do fluctuate. As mentioned, sunlight, or pretty much any light, is not good for storage. If you can get another fridge, that would be the best, but I wouldn't break any rules just to store it.

 

[Raptor99]

I've been thinking... there is good reason that the fall is the traditional time of year for fermenting wine/cider/mead:
* In the fall, most fruits are ripe and ready to use
* The temperatures are more moderate, so you can ferment at a good temperature, not too hot or too cold
* You can store your brews over the winter without worrying about heat
* For wines or meads that require a longer aging period, try to find a cooler place to store them, if possible.

There are many different chemical reactions that take place during aging. Most of them will happen more rapidly if the temperature is higher, so setting aside some bottles for occasional testing is a good idea. You want to be able to tell when it is ready to drink.

 

[DrWizzard]

I've been thinking... there is good reason that the fall is the traditional time of year for fermenting wine/cider/mead:
* In the fall, most fruits are ripe and ready to use
* The temperatures are more moderate, so you can ferment at a good temperature, not too hot or too cold
* You can store your brews over the winter without worrying about heat
* For wines or meads that require a longer aging period, try to find a cooler place to store them, if possible.

There are many different chemical reactions that take place during aging. Most of them will happen more rapidly if the temperature is higher, so setting aside some bottles for occasional testing is a good idea. You want to be able to tell when it is ready to drink.

Yaa i think you have a point there. Didnt think about the temp aging it faster ill have to look into that. My lil brother sugested using sound osolation to make it age faster but i dont know how well that would work because it would also oxidise faster

 

[Raptor99]

Yaa i think you have a point there. Didnt think about the temp aging it faster ill have to look into that. My lil brother sugested using sound osolation to make it age faster but i dont know how well that would work because it would also oxidise faster

Aging faster is not always a benefit. There are many chemical reactions that make up aging, and increasing the temperature probably speeds up some more than others. So the result will be different.

If you want to do a long-term experiment, try aging some bottles from the same batch at different temperatures, then taste them to compare the results.

 

[day_trippr]

Do you have a friend with a house that has a basement?

Cheers!

 

[DaveDiamond]

I'm going to have the same problem very soon. It's officially the 5th day of Spring and tomorrow will be 31c/87.8f, even though overcast with a chance of showers. Much the same forecast for the next week, but I know any day it'll jump up to 38c/100.4f or higher.
The room I do my brewing in is my recording studio and I had real trouble getting it under 35c/95f last spring and summer, outdoors was above 35c for about 4 months straight. Maybe I'll start digging!