skyfire322
Junior Member
Greetings, all! I'll be starting my first batch of wine (Cab, Malbec, Carmenere blend) in a few weeks and was wondering about a few things; tannin and yeast temperature in particular.
I know that adding oak will provide wine with a certain amount of tannin, but does anyone add tannin powder along with oak without it turning into liquid 20 grit sand paper?
As for yeast temperature; I've seen the packets have a temperature range of 55/60 all the way up to 75/80. The room I'm storing it in differs wildly in temperature (10-15 degrees) but have seen great tips on here on regulating that.
That being said, I was curious of higher amounts of humidity would impact the fermentation process at all. I was thinking about purchasing a mini dehumidifier just as a safety net but don't really want to spend the money if I don't have to.
I know that adding oak will provide wine with a certain amount of tannin, but does anyone add tannin powder along with oak without it turning into liquid 20 grit sand paper?
As for yeast temperature; I've seen the packets have a temperature range of 55/60 all the way up to 75/80. The room I'm storing it in differs wildly in temperature (10-15 degrees) but have seen great tips on here on regulating that.
That being said, I was curious of higher amounts of humidity would impact the fermentation process at all. I was thinking about purchasing a mini dehumidifier just as a safety net but don't really want to spend the money if I don't have to.