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Wine Making & Grape Growing Forum > Wine Making > Meads > Question about JOAM ferment temp

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Old 11-09-2016, 04:51 PM   #1
Bodenski
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I started a batch of JOAM yesterday, and it's fermenting quite well.

I know the instructions generally have you ferment this in a warm, dark place. I should have thought more about it, as it's getting kinda chilly outside now, and I can't afford to keep the house that warm! Once I top it off in the next day or so, my plan was to place it where the rest of my wines are aging. It's probably 66-68 degrees now, and may get a little cooler as the months drag on.

Is this too cool a temp to leave it at while I'm leaving it alone? I'd love to keep it in the kitchen but SHMBO will eventually want it moved.
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Old 11-10-2016, 06:05 AM   #2
Arne
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I would guess you should be fine at 66-68. The ferment will probably slow down, but what is a little more time when making wine? Good luck with it, Arne.

 
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Old 11-10-2016, 09:09 AM   #3
Grabo
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I have fermented 2x 1 gallon batches, a 6 gallon batch, and a 6 gallon batch that was a blueberry vanilla variant all at around 65-68 degrees in my basement. I think they turned out great; fermentation took just over 3 months until fully clear except for the blueberry vanilla. The blueberry vanilla needed some extra encouragement and time because of a pectin haze.
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Old 11-10-2016, 12:19 PM   #4
Bodenski
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Thanks all. I'm not in a rush for it (I have some apple cider and some Dragonblood to get my more immediate need to taste something i've made) so a little prolonged time to clear doesn't worry me. I do have a layer of honey that has clearly layered out at the bottom, but I imagine the yeast will take care of that in time.
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