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To brewbelt or not to brewbelt?

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TikiWine

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When u started making kits the guys at the store talked about the Brew belt as a required piece of equipment. But is it necessary?

I am going on vacation for 9 days and this seems to be perfect if I start the day I leave and get back 9 days after to check the progress. The AC will be off giving the house. A warmer climate. But the belt can only be used for 8 days.

If this was fresh juice I'd want to look everyday at the progress. But this is a kit and my previous kits have cooked through nicely with no need to bother.

Verdict? Wait for returning or let it ferment without the belt?
 

Americanhooch

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Yeah, I agree. I'm in SF so temperatures here don't go crazy in either direction, but I've not regretted my lack of a brewbelt. If you live somewhere that the temperature would get out of control and you've then got a lot invested in this kit, then maybe.
 

DIYer

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As long as the kit does not have skins (which you need to punch down/stir every day), I'd say you are ok, based on advice from a guy at the local wine makers supply. He said he has never fermented wine kits at anything other than room temp. If the AC is off, I would definitely NOT use the brew belt.
 

Scooter68

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Unless the room temp is consistently below approx 60 degrees - A brewbelt is a waste of time and effort. Once a fermentation is started most yeasts have decent tolerance of lower temps. With a couple of exceptions the only yeast varieties that are listed with higher temp needs are those sold by Vintner's Harvest and White Labs.
 

jgmann67

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Agree with all that’s been posted so far. I do have a brew belt and use it occasionally in the dead of winter and temps in my work room drop to the really low 60’s. A cooler temp will slow your ferment, which is great for a red wine kit with skins... but like DIY said, you can’t leave a skins kit alone for 9 days - you need to punch the skins down 1-2x a day.
 

bstnh1

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I ferment in a cool basement that runs in the 50s or 60s in the winter. If it's in the 50s, I use the brew belt which brings he temp up maybe 8 degrees. And I've had no problems with using it for more than 9 days with a timer that shuts it off for a few hours at night. If the temp is in the 60s, I only use the brew belt until fermentation gets going. I've only done WE kits with no skins and EC-1118 yeast which has a wide temperature tolerance.
 

TikiWine

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Thanks y'all. I left it with no belt. Started it 2 days before I left. Ill let you know how turns out.
 

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