gaudet
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- Jun 21, 2008
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My house lost power during the storm on Monday and did not come back until Friday. My dilemma, if there is one, is that I have 6 gallons of blueberry that has been stabilized and degassed, 1 gallon of tomato wine, racked twice fairly stable (no active fermenting), 1 gallon blackberry melomel never been racked and still fermenting, and 1 gallon of peach that I have also stabilized. I'm worrried about how the temp will effect what wines I have. I am guessing that the house temps got up to the low 90's during the day, and probably dropped to the upper 70's low 80's during the night. Should I worry about these? Or just continue to process them as scheduled? Edited by: gaudet