I want to use the lalvin QA23 for this kit and the sauvignon blanc rose. What is the ideal temperature of fermentation for the wine to develop a nice fruity profil? Any advice?
one method I have used successfully is as follows. ferment the kit in a carboy. place the carboy in a water bath, and cut a towel with an opening over the neck of the carboy so that it covers the entire carboy but the neck is still exposed. place frozen water bottles in the water bath, also periodically wet the towel. aim a fan onto the towel. the continual evaporation will keep the carboy wine in the 60-65 degree range. change bottles out every 12 hours or less.
love my fermentation chamber....chest freezer with an InkBird controller...will hold any temp you set within one degree...very much plug and play.
used the Qa23 for a Chardonnay, a sav blanc, and have gwurwurstiminer (Can't say it can't spell, I hope it tastes good)....The Chard and Sav are really nice, nice fruits, clean...the Gwuminer thing is still in secondary, but very promising.
I have one that I use for beer fermentation, never thought about using it for my wine. I get a fair amount of condensation/mouisture even with a EvaDry E-500 dehumidifier. Do you have this problem? Also what do you use for a primary fermentor? I have been using a 10G Rubbermaid Brute with a towel over the top.
So, 1.096 is your official starting reading? Did you add any of the F-pac?
If i ant to make it dry, can i put half the F-pack in the primary and the other half when i transfer. Is it to much sorbate for the yeast?
If i ant to make it dry, can i put half the F-pack in the primary and the other half when i transfer. Is it to much sorbate for the yeast?
But is it to much for the yeast to ferment properly if i had all the F-pack during fermentation?
@Boatboy24 did you start yours yet, or still waiting in the lineup?
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