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- Jan 4, 2022
- Reaction score
- The Poconos
I increased the room temperature to 73F when I was fermenting Skeeter Pee a few days ago not realizing the temperature will effect the other carboys with aging wines. The temperature was in this range for 48-36 hours. Do you think I cooked the aging wines. I don’t know how this temperature may effect the wines but wines should be aged in 45-60 degrees not 73. It was only 2-3 days.