Primary Ferm temp

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richtom13

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Just started a new batch of merlot. Im keepin it in my basement which stays around 60-63 degrees. Is that too cold? Will it still ferment? Thanks.
 
Depending on the type of yeast it should ferment. It may take a little longer to ferment dry. Some on here would argue that a slow ferment is the best thing for a wine. I, myself like to keep a ferment in the 70's range.

RR
 
The slower the fermention the smoother your wine will be
 
I may be way off base but I thought reds need to be in the mid 70s or higher and whites will benefit from a slower fermentation? :a1
 
Rich ,i have a black forest port style in my primary ,i`m in the process of step feeding some dextrose, I put my brew belt on ,and fell asleep woke up went to work,came home ...it got up to 86 degrees!...step feed it again ,and put some fermax in...it has a little sizzle still....I have my finger`s crossed.....:m
 

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