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ferment temperture

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gordonm

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I have St. Pipen and Lacross grapes. I'm using dry K1 yeast and will rehydrate it by placing it in warm tap water (around 105 degrees) adding a little yeast nutrient a dumping into my must after 15 min. I want the room temp to be around 65-70 degrees for white wine. This is my first time,,does that seem right? thanks for any suggestions if I'm doing it wrong, gordon
 

salcoco

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you can actually go cooler on the room temp down to 60F if possible. otherwise you are okay.
 

stickman

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Don't add yeast nutrient to the hydration water unless it is specifically made for the purpose.
 
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