Quantcast

Leave the Fermentation area?

Wine Making Talk

Help Support Wine Making Talk:

sbsantos

SkipG
Joined
Dec 27, 2009
Messages
6
Reaction score
0
I just added stabilizer and isingglass to my secondary fermenter last night. Is now the time to move it from the Fermentation area? The instructions from my Wine Expert Selection kit dont specify when I should leave the fermentation area which runs about 68 - 73F. Should I move the carboy to the basement (56-58F)now?
 

Tom

Senior Member
Joined
Nov 6, 2006
Messages
11,356
Reaction score
95
NO thats to cold at this stage. How long do you plan on aging?
 

sbsantos

SkipG
Joined
Dec 27, 2009
Messages
6
Reaction score
0
Tom, since this is a Selection Kit I plan on aging this 1-2 years......will likely sample a bottle or two after 6-8 months.
 

Tom

Senior Member
Joined
Nov 6, 2006
Messages
11,356
Reaction score
95
OK then give it a month before you bulk age in cooler temps. I would rack again before you put it in your cellar.
 

cpfan

Senior Member
Joined
Nov 5, 2006
Messages
4,867
Reaction score
193
Tim V from WE has specifically stated that there is only one temperature mentioned in their instructions, and he recommends that the wine stay at that temperature through the clearing period.

In your case, I would keep it in the fermentation area for 2-4 weeks after adding the isinglass, then rack off the sediment before moving to the basement for bulk aging.

Personally I wish that I had two areas like that.

Steve
 

sbsantos

SkipG
Joined
Dec 27, 2009
Messages
6
Reaction score
0
Thanks CP. FYI my current Fermentation area is my dining room table......you probably have one too! :)
 

ffemt128

Senior Member
WMT Supporter
Joined
Dec 28, 2009
Messages
5,257
Reaction score
555
Thanks CP. FYI my current Fermentation area is my dining room table......you probably have one too! :)

Sounds like me, except my fermentation area is my Kitchen Table.
 

Tom

Senior Member
Joined
Nov 6, 2006
Messages
11,356
Reaction score
95
Mine is in the living room and "family"/den"
Yea I need 2 rooms for when I ferment LOL :dg
 

cpfan

Senior Member
Joined
Nov 5, 2006
Messages
4,867
Reaction score
193
Well I have two rooms for my wine making. One is a small room in the basement that I can usually set to a specific temperature (right now about 22C or 72F). I have a second 'room' that I have no control over the temperature. Right now it's probably about 5C (41F), but in the summer it was more like 20C (68F). So, it seems that I was missing having two 'controllable' rooms.

When I first started making wine, we had a little cubbyhole in the kitchen that could hold two batches at a time, and a large cool basement with some nice usable shelves. But that was pre 2001.

Steve
 
Top