jsavage
Junior
- Joined
- Jan 18, 2010
- Messages
- 20
- Reaction score
- 0
I have everything I need to start a 5-6 gallon batch. Going to try frozen grape juice concentrate first, then maybe have a go at some wine from home-grown plumbs or apples in the summer. My question is about fermenting temp in 1st and 2nd stage. My house is fairly old, and not insulated very good. We put in a pellet stove which currently heats the house up to between 70F and 76F depending on the outside temps. However, we don't run it when we're not home and usually turn it off at night so save on fuel, and plus we're paranoid about the flame running while we're not around. I've been monitoring the temps in the main house area as well as a large storage closet. Everything is on 1 level, we don't have a basement. The garage is uninsulated and I think it would get too cold to ferment in there.
In the main house the temperature is currently ranging from 61F to 74F during the day.
In the storage closet it ranges from 61F to 66F.
Those ranges can drop by 5 to 7 degrees if it's very cold outside.
Are either of these ranges OK to ferment in with the EC-1118 strain? I know these are not ideal temps, but I do not mind waiting a little longer for the fermentation to complete, as long as it will not result in a bad taste. Advice is appreciated. Here's the recipe I'm going to start with, comments regarding using cirtic acid instead of blend will be appreciated also. Thank you!
10 cans (11.5 oz) Welch's 100% frozen grape concentrate
6 lbs granulated sugar
2 tablespoons of citric acid
5 tsp pectic enzyme
5 tsp yeast nutrient
water - enough to make 5 gallon
1 pkg - EC-1118 wine yeast
In the main house the temperature is currently ranging from 61F to 74F during the day.
In the storage closet it ranges from 61F to 66F.
Those ranges can drop by 5 to 7 degrees if it's very cold outside.
Are either of these ranges OK to ferment in with the EC-1118 strain? I know these are not ideal temps, but I do not mind waiting a little longer for the fermentation to complete, as long as it will not result in a bad taste. Advice is appreciated. Here's the recipe I'm going to start with, comments regarding using cirtic acid instead of blend will be appreciated also. Thank you!
10 cans (11.5 oz) Welch's 100% frozen grape concentrate
6 lbs granulated sugar
2 tablespoons of citric acid
5 tsp pectic enzyme
5 tsp yeast nutrient
water - enough to make 5 gallon
1 pkg - EC-1118 wine yeast
Last edited: