corinth
Senior Member
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- Sep 2, 2013
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Once the initial fermentation is over and I move the wine to a secondary carboy and thereafter(fermentation has stopped), should the temperature of the carboys be kept at a certain temperature or range of temperature?
Example; concord grape wine made from grapes. yeast cote de Blanc, Temperature at fermentation 70-75 degrees. temperature of carboy after first racking due to high sedimentation is now from about 68 to 78 degrees.
If the yeast you use suggests a certain temperature for the grape variety that you are using and you keep it to that temperature, should your temperature of the carboys and future racking be kept at a certain temperature thereafter, even during the fining process?
Broad example: sweet white wines versus dry red wines.
As a beginner, your advice is invaluable
Thank you.
Example; concord grape wine made from grapes. yeast cote de Blanc, Temperature at fermentation 70-75 degrees. temperature of carboy after first racking due to high sedimentation is now from about 68 to 78 degrees.
If the yeast you use suggests a certain temperature for the grape variety that you are using and you keep it to that temperature, should your temperature of the carboys and future racking be kept at a certain temperature thereafter, even during the fining process?
Broad example: sweet white wines versus dry red wines.
As a beginner, your advice is invaluable
Thank you.