docjavadude
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Been at this for a while now, but it never occurred to me and I can't find information or opinions on this question. What is the best temperature range for making wine AFTER fermentation? I have assumed cellar temperature for both red and whites, but am thinking that 55-57 degrees might be too chilly for the process. I know that this temp makes degassing difficult.
Any thoughts about what temps we ought to be seeking for the lengthier parts of the wine making process? Obviously once the stuff is bottled it will be aged at cellar temp... I'm making mostly wine from fresh juice (vinifera), with a few kits alongside.
Any thoughts about what temps we ought to be seeking for the lengthier parts of the wine making process? Obviously once the stuff is bottled it will be aged at cellar temp... I'm making mostly wine from fresh juice (vinifera), with a few kits alongside.