I love QA23 yeast, I like to ferment in my cold basement where the temp in the winter is typically high 50s or low 60s, when too cold I place the heat belt on/off depending on the temp of the must.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?
Does this mean your fermenting in a 6.5G carboy?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.
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.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 used the typical white plastic bucket. no condensation problem even though this is humid south Texas. I keep the lid on but not snapped down so I can stir.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.
Yes, it seemed to settle at 1.096, I'm good with that.So, 1.096 is your official starting reading? Did you add any of the F-pac?
Hold the second half of the fpack until after you have finished fermentation in the carboy and have added both your sulfite and sorbate.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 you want to make it dry, don't add sorbate or any of the f-pack post fermentation. If you want it just not as dry, follow John's instructions.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?
Not likely. Many here put at least half of it in, and some even throw the whole thing in there.But is it to much for the yeast to ferment properly if i had all the F-pack during fermentation?
Still waiting. Hoping to bottle a WS Amarone this weekend, which will free up some needed carboy space. I currently have the Vermentino, Cab Sauv Rose, and this all waiting. Not sure which one I'll do first.@Boatboy24 did you start yours yet, or still waiting in the lineup?
Enter your email address to join:
Register today and take advantage of membership benefits.
Enter your email address to join: