First time making mead, just racked into secondary. Store in fridge or at room temp?
I fermented the yeast in a small enclosed space for 2 weeks at room temperature, then I moved it to the fridge to cold crash it. I have now added orange peel and a split vanilla bean to a 5 liter carboy, then I racked the mead over to this and added stabilizer to kill fermentation. What do I do now? Do I put this back into the fridge or age it at room temperature?
When I racked from primary to secondary, I did notice some yeast wisps or whatever floating near the top, like a ring that detached from the top of the mead level. Hopefully this is nothing bad.
I intend to keep the orange peel and vanilla bean in the mead for about a week, then give it a taste. If I like it, then I will begin to backsweeten to taste and then finally bottle everything.