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Good fermentation temp?

I am about to do a OB mead sweet. I will be using the cote des blanc yeast. I heard that lower temp in the low to mid 60’s is better. What is your opinion with using this yeast. If you have experience with it, it would be appreciated.



I think the advice you’ve heard is good. That yeast makes a nice mead, and it does a good job of preserving the esters from the honey if it doesn’t ferment too warm. Also, because it has a relatively low alcohol tolerance, it can make a sweet mead that isn’t over the top in ABV. I’d go mid 60s.

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