I look up the temperature range and then start at the low end. Not very scientific, I know–I’ll play with it more in the future.

For example, 71B is listed in the chart below as having a range of 15-30 C and I’ll set my temperature controller for the low number when using that yeast (figuring it will be safe since the fermentation adds a degree or two (F) to the temperature of the must).

The staggered nutrients and degassing seem to keep things going pretty well–if it slows down too much I’ll increase the temperature setting a few more degrees upward.

http://www.lallemandwine.us/products/yeast_chart.php

Thanks for the feedback Dan! I’ve got a “jet fuel” mead sitting at 15.5%. I’m hoping a few years in the bottle will tame it. Staggering the nutrients is a great idea and something I need to try when I make another mead.

My meads were fermented in the mid to upper 60’s (F). What temperature range do you recommend?

In my own experience, my first few meads tasted like jet fuel, having fermented hot and fast with all the nutrient additions added up front.

The two things that helped me the most over the last couple years are:

1). Stagger the nutrient additions

–For example, if you add 2 tsp overall to a 5 gal. batch, split them up into something like 4 additions, of .5 tsp for 4 days including one at initial pitch. It helps the yeast reproduce in a nutrient environment much more barren than wine or apple must.

2). Temperature control

–One of the best things I did to improve my cider and mead was to get a temperature controller and hook it up to my chest freezer to use the latter as a temperature-controlled fermentation environment. Using the online data sheets for various wine yeasts, I will find the optimal range and ferment at the low end of that, coaxing things along. It takes a few weeks longer to finish primary fermentation, but the end product is cleaner without as many off flavors…at least from the yeast. If you added a ton of strong-flavored additions like clove (a little goes a LOOONG way), you’ve got a different problem 🙂