Lancelot3289
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This is my first batch of mead/melomel
I have two one gallon carboys going, recipes listed below.
I pitched my yeast 4 days ago and with all the attention i paid to sterilization, quantities of honey, fruit, aeration, etc. I just stumbled across the temp range of the lalvin D47 yeast that i pitched.
The ambient temp has been about 75° F. for the first 4 days of primary.
I have since seen that temps above 70°F can result in paint thinner like results with D47.
I have moved the carboys to a location that has a lower ambient temp. ( between 63 and 70° F.)
As i am greener than the 4 day mead and do not have a way to measure gravity yet i have no way of knowing where the sugar break is or how much fermentation has taken place.
I suppose my question is how important is it to keep D47 below 70°F?.
If kept at 75°F is there a high risk of drinking paint thinner?
Has anyone sucessfuly fermented d47 above 70° without adverse taste?
I live in the south and it is hotter than the devils undercarriage right now, running this a/c all day while I'm at work is a rich mans game.
Any input on my first foray is appreciated.
Recipes.
Blueberry melomel
3 1/4 lbs of honey harvested straight from my beehive.
1 1/2 pounds of fresh blueberries, frozen then pureed. (Planning to add more in secondary)
10 raisins
2.5 grams lalvin D47
Go ferm, dap, day 1. fermaid o day 4 (as directed on packaging)
Orange cinnamon
One large navel orange
25 raisins
One cinnamon stick
(Planning to add a small pinch of nutmeg)
3 1/4 pounds honey
Yeast/Nutrients same as above.
I have two one gallon carboys going, recipes listed below.
I pitched my yeast 4 days ago and with all the attention i paid to sterilization, quantities of honey, fruit, aeration, etc. I just stumbled across the temp range of the lalvin D47 yeast that i pitched.
The ambient temp has been about 75° F. for the first 4 days of primary.
I have since seen that temps above 70°F can result in paint thinner like results with D47.
I have moved the carboys to a location that has a lower ambient temp. ( between 63 and 70° F.)
As i am greener than the 4 day mead and do not have a way to measure gravity yet i have no way of knowing where the sugar break is or how much fermentation has taken place.
I suppose my question is how important is it to keep D47 below 70°F?.
If kept at 75°F is there a high risk of drinking paint thinner?
Has anyone sucessfuly fermented d47 above 70° without adverse taste?
I live in the south and it is hotter than the devils undercarriage right now, running this a/c all day while I'm at work is a rich mans game.
Any input on my first foray is appreciated.
Recipes.
Blueberry melomel
3 1/4 lbs of honey harvested straight from my beehive.
1 1/2 pounds of fresh blueberries, frozen then pureed. (Planning to add more in secondary)
10 raisins
2.5 grams lalvin D47
Go ferm, dap, day 1. fermaid o day 4 (as directed on packaging)
Orange cinnamon
One large navel orange
25 raisins
One cinnamon stick
(Planning to add a small pinch of nutmeg)
3 1/4 pounds honey
Yeast/Nutrients same as above.