I would love to make my own mead, but I don't have AC in my place so I have no temperature control for when it gets 80+ degrees outside. I can't even do my normal fermenting during the summer, which is annoying.
I would love to make my own mead, but I don't have AC in my place so I have no temperature control for when it gets 80+ degrees outside. I can't even do my normal fermenting during the summer, which is annoying.
There are several strains of yeast which do fine at 80+, you should look into it. In particular, K1-V1116 does well. Only thing is, with that yeast, your mead will come out completely dry.
There are several strains of yeast which do fine at 80+, you should look into it. In particular, K1-V1116 does well. Only thing is, with that yeast, your mead will come out completely dry.
Hmm, I'll check it out. It might be something fun to put together next weekend
Hmm, I'll check it out. It might be something fun to put together next weekend
My whole life, I was a "pinch of this, dash of that, oh, about yay" guy. I started doing some things in bulk(mead, kraut, pickles, sausage) and I started coming across a couple of problems. One was the obvious: inconsistency from one batch to the next. The other was that, with something like mead for example, it might be more than a year before you actually evaluate it. And it's not so much the bad batches, it's the incredibly awesome ones. And I can't remember WTF I did that made this one batch so fucking perfect.
So, now I write things down, and when I evaluate, I keep little notes, like "more of this and less of that." I'm getting better and more consistent results that way. Though I have to admit that with pickles I just stuff a bunch of shit in there and hope for the best.