I intend to crush and ferment 200 lbs of Argentinian Malbec grapes this spring. The grapes will ferment in a 32 gallon Brute container which will be in my 60 degree basement.
Should I be adding heat to the area via heat belts or space heaters or will the heat generated from the fermenting grapes be enough?
Thanks in advance!
Sent from my iPhone using Wine Making
Should I be adding heat to the area via heat belts or space heaters or will the heat generated from the fermenting grapes be enough?
Thanks in advance!
Sent from my iPhone using Wine Making