Brew Belt?

[ericfromcowtown]

I am going to start my first batch ever tomorrow morning, and I am a little aprehensive.

My work space will be down in the sunken basement, where it is probably in the 16-17C (61-63F) range at this time of the year. I notice, however, from the instructions (Cellar Craft kit) that I should be maintaining the temperature at 19-24C (66-75F). Should I be going out and buying a brew belt tonight?

Thanks!

 

[closetwine]

If you can't use somewhere warmer... then, it would be a really good idea!

 

[CoachPieps]

It's best to be aorund 70, 60 is probably too low, you will need to do something to increase the temp of the must.

 

[Runningwolf]

What are you making? Use the brew belt to get your fermentation started and then you should be ok. You'll want to use it again after stabilizing to help degas/clear your wine

 

[Tom]

Being where you are from I say buy a brew belt. You will be using it sooner than U may think.

 

[Eyeguy]

I have done 2 CC (there supreme ones?) white kits (one red) and they will ferment in that temp area. In fact the Reisling/Gewurt one I did was awesome and fermented at about 62 degrees...it took about 2 weeks. If you can get it started somewhere warmer or at least get a good yeast starter going that may make really good wine. I know reds can be done cooler also but I have never tried and I think they would be more fruity and less tanic then (so warmer better for my taste). Otherwise just getting the bucket off the floor and using a run-of-the-mill heating blanket or pad wrapped around the carboy would be more then fine I think, if you want something more multi-purpose then the brew belts.

 

[djrockinsteve]

You can always buy an aquarium submersable heater for $20.00. They will handle up to 30 gallon aquariums without a problem so a six gallon bucket is a breeze.

You can even adjust the temperature if you like and like a brew belt you will use it alot over time. Downfall I doubt this would fit in a carboy after racking if you do not ferment dry in a bucket.

Some things to help you out.

Get the primary off the floor. Even if it's on a few 2 by 4's. Heat rises and a concrete floor will suck the heat out of it.

Wrap a blanket around the primary. Yeast generate heat so help to keep it as long as possible.

Take a utility light and swap out the bulb for a 25 or 30 watt bulb. Place it a few inches away from the bucket and if you like throw a piece of cardboard above it or a blanket to help hold the heat. Just don't let either contact the bulb. We don't eNt any fires.

Many wines benefit from a fermentation around 65 degrees you just need to make sure the must has enough nutrients and O2 to work.

Good Luck. Wineaking is a blast.

 

[ericfromcowtown]

Thanks for all the quick responses. I'll look to buy a brew belt, as I don't have a heating blanket / pad. And, I'll try to get it off the floor.

No other space is available to me. It's a small house and the upstairs is over-run with jollyjumpers, toy cars, and mischevious toddlers.

Runningwolf: I'm making a Shiraz.

 

[closetwine]

No other space is available to me. It's a small house and the upstairs is over-run with jollyjumpers, toy cars, and mischevious toddlers.

It sounds like you're working out of my house. I don't have 2 stories though, so all the space I have is 1/2 a closet or take up the kitchen and living room...