bein_bein
Senior Member
- Joined
- Jan 4, 2008
- Messages
- 224
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- 149
I have been seeing a lot about the temps lately. I have seen preferred ranges from 70-82, 70-75, 65-75...
Just how critical ARE these #'s ? And why the large variation on ranges? I understand with your yeast and to start fermentation you want temps warmer so the yeast is 'healthy' and can do it's job. But in the real world, how close do you have to be in any given range. I live in a large old house w/hot water heating system. So in the winter things stay a little cooler (64 during the day, 58 at night) We have no AC, so in the summer we grin and bear the heat waves when they come (sure could use one NOW!
)
So with the limited ability to have a 'controlled' environment, which I am sure is true for many winemakers, is there a general temp range of 'operability' and an 'optimal' and 'ideal' temp ranges? Are they different for different types of wine?
I know I asked a lot of ?? there, but I am trying to get knowledgeable on these types of issues.
As always...TIA
Brian
Just how critical ARE these #'s ? And why the large variation on ranges? I understand with your yeast and to start fermentation you want temps warmer so the yeast is 'healthy' and can do it's job. But in the real world, how close do you have to be in any given range. I live in a large old house w/hot water heating system. So in the winter things stay a little cooler (64 during the day, 58 at night) We have no AC, so in the summer we grin and bear the heat waves when they come (sure could use one NOW!
So with the limited ability to have a 'controlled' environment, which I am sure is true for many winemakers, is there a general temp range of 'operability' and an 'optimal' and 'ideal' temp ranges? Are they different for different types of wine?
I know I asked a lot of ?? there, but I am trying to get knowledgeable on these types of issues.
As always...TIA
Brian