Quantcast

best temp for clearing wine?

Wine Making Talk

Help Support Wine Making Talk:

steviepointer

Senior Member
Joined
Feb 21, 2010
Messages
118
Reaction score
1
Hi all,
I've got a carboy of Island Mist Blueberry that I've added clearing agents too.

The directions say for it to sit for 14 days.

What is the best temp for wine to clear at? I've got it sitting in a basement corner. Temp is 61F, and after a few days, I shined a flashlight through it (opposite me). I can barely see the beam from the other side. Very cloudy. Some sediment has dropped out. I guess I would have expected it to be a bit more clear.

I could put a brew belt on it, which would bring it up to 72ish.

Thoughts? Comments?
 
Last edited:
Joined
Aug 22, 2009
Messages
1,146
Reaction score
20
the clearing agent should say what temp is optimal. without any clearing agents, the cooler the temp, the better for settling out. cold stabalization is a good idea (2-4 weeks of ~35-40F) and keeping wine at 50-55F steady will help to clear it up.
 

djrockinsteve

Senior Member
Joined
Jan 2, 2010
Messages
4,911
Reaction score
136
I've cleared wine juice (not kits) in warm temps. and cool temps. The cooler temps. seem to need an extra week or so to clear but I'm not in any rush.

I have noticed that those cleared in cooler temps must be degassed. For years my cellar was warm year round and I never had to degass until recently as I air cond. my wine cellar now. It isn't alot but noticable.
 

steviepointer

Senior Member
Joined
Feb 21, 2010
Messages
118
Reaction score
1
djrockinsteve:
Are you saying you degass after the wine has cleared? if so, how do you do that? do you pull a vacuum?
 

djrockinsteve

Senior Member
Joined
Jan 2, 2010
Messages
4,911
Reaction score
136
djrockinsteve:
Are you saying you degass after the wine has cleared? if so, how do you do that? do you pull a vacuum?

Degassing is new to me. I believe I would degass at the end of clearing then bulk age. I degassed a gallon of 6 month old Riesling the other day prior to bottling (24 Hrs later) and
had a small amount. This is when I
discovered that my cooler cellar temps. are
slowing the natural degassing.

I degassed it with a vacuum storage bag pump. I saw a guy on YouTube say he's gonna try a shop vac. I think that's an accident waiting to happen.
 

cpfan

Senior Member
Joined
Nov 5, 2006
Messages
4,867
Reaction score
193
Hi all,
I've got a carboy of Island Mist Blueberry that I've added clearing agents too.

The directions say for it to sit for 14 days.

What is the best temp for wine to clear at? I've got it sitting in a basement corner. Temp is 61F, and after a few days, I shined a flashlight through it (opposite me). I can barely see the beam from the other side. Very cloudy. Some sediment has dropped out. I guess I would have expected it to be a bit more clear.

I could put a brew belt on it, which would bring it up to 72ish.

Thoughts? Comments?
Tim V from Winexpert says that 74F is the proper temp for their kits from start to finish.

Temps in that area are definitely better for degassing.

Steve
 

Torch404

Moderator
Joined
Sep 27, 2009
Messages
329
Reaction score
0
You really want to degas prior to it clearing, if you are not using fining agents. The gas will keep particles suspended. Wine will hold less gas and it is easier to degas at warm 70+ temperatures. It clears on it own better in colder temperatures. If you are using a fining agent I'd follow their directions, but it is usually advisable to degas before using them as well.
 

steviepointer

Senior Member
Joined
Feb 21, 2010
Messages
118
Reaction score
1
I did degas by using a stirring rod and a drill. Thanks for checking.

I'm just trying to determine if I should throw a brew belt around the carboy. Without the belt, the carboy temp is around 61-63. If I put the belt on there, it will be around 72-75ish.

I just don't know which temp is better.
 

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
272
Keep the temp up until everything is finished on a kit including degassing and fining. Once all that is done then any semi cool stable temp is fine meaning 55-75*.
 

bstnh1

Senior Member
Joined
Jun 6, 2012
Messages
737
Reaction score
585
Location
In the woods of New Hampshire
I keep both reds and whites (kits) around 70° - 72° after degassing & stabilizing and they have always cleared fine. After that, I bulk age in my basement which runs 50° - 65° depending upon the time of year.
 

Scooter68

Fruit "Wine" Maker
Joined
Aug 29, 2015
Messages
3,470
Reaction score
2,022
Location
Northwest Arkansas
Believe that a proper aging process should include a cool/chilling period and a stable temp period as well. If you make your wine in the spring/summer when room temps are warmer, it has a significant period of time at warmer temps to clear/degas on it's own. Then by aging through the winter (Especially if you have a cool basement) the chilling period can help with some additional clearing. Then when Spring rolls around again and temps warm up, it's time to bottle. (Unless you want to age it in bulk for 2 years.)

At least that's the theory I work from. I prefer to bottle when it's warmer and reduce the potential for pressure differential in bottle caused just by normal house temp swings. (Not all of us have a deep cellar or cool storage area for our bottled wine.) My basement temps can reach 75 in summer so a new (Gassy) wine in that environment has plenty of time to degass itself without any extra work from me. I'd be surprised to learn that a wine held gas for an entire year unless it was kept chilled that long - is that possible?

I've got a batch of Peach the stayed cloudy all through the winter (Fermented out in August of 2017) When basement temps warmed up from (65 in winter) a few weeks ago I racked and treated with Bentonite and it is starting to look like it will be ready to bottle in August 2018
 

Latest posts

Top