- Oct 26, 2008
- Reaction score
Heres an interesting question for you. I know many people who use wood heat as their exclusive means of heat for their homes/cabins. Several have said they would like to try their hand at making wine, but are concerned about the temp fluctuations. It may be 75F when they leave for work and may be 50 when they return. How much of this sort of fluctuation will adversley affect the whole fermentation process? I used to live in the "woods" and watched my Dad make wine while living with a woodstove, it was more like "hooch" then wine, but it did seem to work, even though the longest any batch was aged was as long as it took to drink Any thoughts on this?