Cool temperature fermentation

Wine Making Talk

Help Support Wine Making Talk:

summersolstice

Drunken Friar Cellars
Joined
Nov 4, 2005
Messages
220
Reaction score
1
I've read quite a few posts where people are concerned about wintertime wine and mead making. Most of the dry yeasts I use actually do quite well at lower temperatures. Here's a photo of two meads, a traditional Blackberry Blossom Mead made with K!V 1116 (SG 1.120) on the left and a coffee mead (SG 1.112) made with 71B 1122 on the right. The meads are 36 hours after pitching and are in my winemaking room in the basement with an ambient temperature of 62F.

 

gregmg

Member
Joined
Jan 2, 2010
Messages
44
Reaction score
1
I like cooler ferments for my whites and meads; it seems to help retain more of the subtle floral and fruity notes. Like you, I find that most yeasts perform quite well at cooler temps.

For reds though, I like to ferment at warmer temps. I think the color and tannin extraction from the grape skins is better at a warmer temp.
 
Top