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It's hovering right around the 1.000 mark, so I took it out of the fridge yesterday to let it warm up a bit. Going to let it sit for another few days at room temp to clean up, then rack it. So far I'm really happy with the ferment. Very clean and it still has a bunch of peach flavor hanging around.

Well she's definitely chugging right along at 14C! Dropped from 1.084 to 1.076, so it's not the fastest in the world but I'm happy so far! No hints at all of stress, smells and tastes delicious so far.

I stabilized the temp at 59F (15C) overnight, and as of this morning fermentation has started. I set the controller to 14C this morning before leaving for work. I will check the SG again tonight to see if it is still going and if there are any signs of stress.

Hello, I just started a 5g batch of peach wine last night. I rehydrated a 5g packet of Cote des Blancs according to the package directions. I pitched the yeast at 70F, and put into my fermentation chamber to cool overnight to about 54F. Does anyone have experience with Cote at lower temps? I...

You definitely did your homework, and you have a very solid plan! The only thing to watch for is that 4184 is very finicky. I have never used it personally, but I have seen countless stories of incredibly slow starts and stuck ferments. A lot of time PH is the main culprit, so if you wind up...

I personally like a bit of a sweeter mead myself. I am still relatively new at this, but I have gained a lot of knowledge so far from reading way too much! I have tried the route of making a high OG must and trying to get a yeast to hit the target sweetness level, but this has proven to be...