Just started this kit last night. Split it into two 3gal batches. Used the EC1118 that came with the kit on one and D47 on the other. Planning to make the EC1118 batch by the book but with longer aging times as the control for this experiment. Plan to use Sur Lie method and oak on the D47 batch. Then I will compare the two as they age. Looking for ideas from those who have done Sur Lie before. What procedure did you use? When did you start? How long did you do it?
Also curious if anyone has done this kit at a low fermenting temperature? If so what temperature did you keep the wine at in the primary and secondary? I started at 73F to get the yeast going. It's at 68 right now. The room temp in the den where it is fermenting is usually in the mid 60's. My wife who is part polar bear likes it that way
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. I've read of people putting their primaries in tub with cold water or adding sealed frozen water bottles to the wine to lower the temp. Anyone had good results with anything like this? What temp did you maintain and how long did fermentation take?