NoSnob
Senior Member
- Joined
- Jan 17, 2011
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I pitched the yeast yesterday on a WE SE Sonoma Dry Creek Valley (Unwooded) Chardonnay. My question is about the proper fermentation temperature.
In the last several months I have made their SE Mosel Valley Gewurztraminer and kept the room temp for both fermentation and aging in glass around 66-70. It turned out great! Winemaker mag recommends lower temps for whites, in the mid-60s F. They're not talking about kits though. However, the WE instructions (and I think they're consistent for both whites and reds) call for a temp of 72-75 F.
What do you recommend here? Thanks
NS
In the last several months I have made their SE Mosel Valley Gewurztraminer and kept the room temp for both fermentation and aging in glass around 66-70. It turned out great! Winemaker mag recommends lower temps for whites, in the mid-60s F. They're not talking about kits though. However, the WE instructions (and I think they're consistent for both whites and reds) call for a temp of 72-75 F.
What do you recommend here? Thanks
NS