TimTheWiner
Begintner
- Joined
- Feb 2, 2012
- Messages
- 307
- Reaction score
- 4
I am not 100% satisfied with the outcome of my Riesling and I tend to think this may be partly due to the fact that it fermented around 77F, and after reading a few books I have found that most whites should be fermented around 55-65F to retain fruitiness and complexity. I figure a mini-fridge with some kind of thermostat control may aid in this and hopefully could use to cold stabilize as well. Does this sound like a good plan? I unfortunately don't have room for a full size fridge or deep freezer in my basement. I think a glycol system would be pretty costly as well. So can I use a small- medium size fridge with some kind of numerical thermostat control to both cool ferment and cold stabilize??