critterhunter
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- Oct 29, 2010
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Right now our pear/raspberry wine is about 2 & 1/2 days into fermenting in the primary upstairs with a upstairs house temp of about 66 to 67. We had to get the yeast started by raising the temp with a heating pad and that worked nicely.
We took the heating pad off after about a day when the fermentation was in full force and have been monitoring the temp of the bucket. Over the last few days it's slowly dropped and is now at about 69.7 degrees but is still bubbling at a rate of about once per second.
Should we put the heating pad back on to insure it's not getting too cold for the yeast to work (champain yeast) or should anything about 65 degrees be fine for the yeast to finish it's job?
Also, when visible signs of fermentation in the primary (meaning no signs of bubbling in the breather) are done in say 2 to 4 more days probably should we heat it back up to say 75 to be sure?
And, when it appears done and we rack into a carboy should we keep it upstairs in the 66/67 degree air or when should we put it downstairs in the 57 degree air? I measured the temperture of the floor downstairs where it would sit and it's about that.
We took the heating pad off after about a day when the fermentation was in full force and have been monitoring the temp of the bucket. Over the last few days it's slowly dropped and is now at about 69.7 degrees but is still bubbling at a rate of about once per second.
Should we put the heating pad back on to insure it's not getting too cold for the yeast to work (champain yeast) or should anything about 65 degrees be fine for the yeast to finish it's job?
Also, when visible signs of fermentation in the primary (meaning no signs of bubbling in the breather) are done in say 2 to 4 more days probably should we heat it back up to say 75 to be sure?
And, when it appears done and we rack into a carboy should we keep it upstairs in the 66/67 degree air or when should we put it downstairs in the 57 degree air? I measured the temperture of the floor downstairs where it would sit and it's about that.