cool fermintation

[Tomy]

I started a Apple, Grape, Raspberry using concentrate 2-15 using Lavin 71B-1122 at 62F as a experment. SG 2-29 1030, SG 3-6 1010 and racked into secondary. Today is still bubbling at the rate of one per 30 sec. I decided to try this after listening to Wine Radio and a few award winning wines were ferminted this way. Am I crazy, disadvantages/advantages
thoughts please. Thanks Tomy

 

[Waldo]

You should be ok tomy. I believe the 71B has a fairly wide range for fermentation. From around 58 to 90 degrees or there abouts

 

[Wade E]

Different yeast strains have different temp ranges and when you know which 1 you are us then you can keep it within that range. Fruit wines benefit from a slow cool fermentation as white wines do.

 

[joeswine]

tomy when i do my fruit wines i use champain yeast as most of the wineries ,i've ask ,it seam to agree with all the needs,at least thats what i do,my constant room temp in the winter is about 60/62 degrees,summer time 68/72 degrees,,,no problems with my fruit wines yet

 

[Tomy]

Many thanks guys for the good info. Tomy

 

[Tomy]

Checked my SG today and was 1002 and still active, so going to let it alone for another couple of weeks till she gets under 1000. Tomy

 

[Wade E]

Almost there.

 

[PolishWineP]

Slow and steady wins the race.

There's no reason to hurry it along.

 

[Tomy]

55 days after starting the secondary fermintation is complete with a SG of 1000, and 12% alcohol wine. I added 1 can of Apple Cherry concentrate to top off after I racked off the fine lees and 1 cup Chi Tea for the spices. I have realised there is no need for a high temp fermintation, and 62f is quite allright to get the job done. Tomy