Good fermentation temp?

Mead
1

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.

Thanks

Erik

2

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.