WineNewbie
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I'm making my 1st batch of wine (Vintner's Reserve - Merlot).
I live in Florida, so even with the Air Conditioning on, the internal temp in my house is around 79-80 degrees F. As a result, my batch of wine has had a temp of around 80 while in the primary fermenter. I checked the SG after 4 days in the primary. I figured it may be moving fast due to the temp being a little higher than desired. The SG was already between 1.000 and 1.010, so I decided to rack into the Carboy. (Instructions say to do this between days 5 and 7 when the SG reads below 1.010).
Will fermenting my wine at 80 degrees cause me any problems with taste? Everything I've read says to ideally keep it between 65 and 75 degrees. I'm worried I may be ruining my batch.
Any feedback, or anyone in a similar situation? I'm curious how someone else's batch has come out in a warmer climate, such as Florida.
Thanks,
I live in Florida, so even with the Air Conditioning on, the internal temp in my house is around 79-80 degrees F. As a result, my batch of wine has had a temp of around 80 while in the primary fermenter. I checked the SG after 4 days in the primary. I figured it may be moving fast due to the temp being a little higher than desired. The SG was already between 1.000 and 1.010, so I decided to rack into the Carboy. (Instructions say to do this between days 5 and 7 when the SG reads below 1.010).
Will fermenting my wine at 80 degrees cause me any problems with taste? Everything I've read says to ideally keep it between 65 and 75 degrees. I'm worried I may be ruining my batch.
Any feedback, or anyone in a similar situation? I'm curious how someone else's batch has come out in a warmer climate, such as Florida.
Thanks,