Scooter68
Fruit "Wine" Maker
As with so many topics it seems that the best temps and the max/min temps for wine musts fermentation has folks all over the map.
One article said temps below 60F will stop almost any wine while another site stated that for white wines you are better with temps between 45F-60F and for Reds 75F-85F.
Anyone actually been doing some testing with different temp ranges?
I just started a 2 gallon batch of Apricot with Red Star -Pasteur Blanc yeast that is listed as working down to 50F and as high as 95F. That seems like a very flexible yeast and of course it's listed as remaining active up to 18% Alcohol.
The reason I ask now is that the house where I do my wine making is not kept at normal temps. Right now in January we have the heat set at 55F and the basement is staying around 53F. (I can adjust the temp for few days with not issue - (House is not occupied)) I don't mind a slower fermentation process because this last summer I actually had the opposite problem with 1 gal batches hitting .990 SG within 3-4 days - frightening for a newby.
So if anyone isn't shoveling snow or pumping out flood waters I'd be interested to hear the feedback. Here are the three web pages with the extreme ends of temp suggestions:
http://winemakersacademy.com/effects-fermentation-temperature-wine/
https://www.baderbrewing.com/content/troubleshooting-fruit-wines
http://wineandbeermaking.com/freque...what-temperature-should-i-ferment-my-wine-at/
One article said temps below 60F will stop almost any wine while another site stated that for white wines you are better with temps between 45F-60F and for Reds 75F-85F.
Anyone actually been doing some testing with different temp ranges?
I just started a 2 gallon batch of Apricot with Red Star -Pasteur Blanc yeast that is listed as working down to 50F and as high as 95F. That seems like a very flexible yeast and of course it's listed as remaining active up to 18% Alcohol.
The reason I ask now is that the house where I do my wine making is not kept at normal temps. Right now in January we have the heat set at 55F and the basement is staying around 53F. (I can adjust the temp for few days with not issue - (House is not occupied)) I don't mind a slower fermentation process because this last summer I actually had the opposite problem with 1 gal batches hitting .990 SG within 3-4 days - frightening for a newby.
So if anyone isn't shoveling snow or pumping out flood waters I'd be interested to hear the feedback. Here are the three web pages with the extreme ends of temp suggestions:
http://winemakersacademy.com/effects-fermentation-temperature-wine/
https://www.baderbrewing.com/content/troubleshooting-fruit-wines
http://wineandbeermaking.com/freque...what-temperature-should-i-ferment-my-wine-at/