Good day, I am an experienced beer all grain homebrewer...but no experience with wine making so:
1- what temp do you ferment sauvignon blanc? The kit says 20c but I read optimal ferm temp should be much lower for this type of grape variety. Of course I have no info on the type of yeast in the kit...
2- red wine batch- after 10-14 days I obtained my FG I degas and transfer to a carboy for secondary....now, should I keep the said 20C temp or at this point it does not matter because the fermentation is completed?
3 - is there a concern with airing the wine too much while degassing? With beer oxydation can be a huge problem but I assume wine is not the same?
4- weirdly, I could not find good info on sterilizing the corks before bottling....is this a requirement?
5-do you store bottles on their side after a week or so for aging or upright is ok?
Ok huge thanks for the help much appreciated.
1- what temp do you ferment sauvignon blanc? The kit says 20c but I read optimal ferm temp should be much lower for this type of grape variety. Of course I have no info on the type of yeast in the kit...
2- red wine batch- after 10-14 days I obtained my FG I degas and transfer to a carboy for secondary....now, should I keep the said 20C temp or at this point it does not matter because the fermentation is completed?
3 - is there a concern with airing the wine too much while degassing? With beer oxydation can be a huge problem but I assume wine is not the same?
4- weirdly, I could not find good info on sterilizing the corks before bottling....is this a requirement?
5-do you store bottles on their side after a week or so for aging or upright is ok?
Ok huge thanks for the help much appreciated.