i’m looking to make some wine, i have all the equipment i’m just short one thing, i don’t have a cold cellar or a dark room that has a temp. of 15 degrees which from what i understand is the ideal temp. for wine to ferment. my question is, would i still be able to ferment my wine in a higher temperature room and still get a good result? if not, where else or what else could i do to have it stored at a proper temperature?
likely no
you want it to be in a cool, dark location.
if its a little warmer than 15 Celsius (60 Farenheit) it will likely not be horrible, but too much warmer or too much light will make a difference
if you really want to get into it, there are specific devices that you can put around your fermenting bucket/carboy to chill it. the most common is usually used for lager brewing, called a wort chiller, but would work fine in wine making… usually its just to cool your wort before brewing, but i have seen people use them to keep their fermenting bucket cool
March 22nd, 2010 at 12:55 am
likely no
you want it to be in a cool, dark location.
if its a little warmer than 15 Celsius (60 Farenheit) it will likely not be horrible, but too much warmer or too much light will make a difference
if you really want to get into it, there are specific devices that you can put around your fermenting bucket/carboy to chill it. the most common is usually used for lager brewing, called a wort chiller, but would work fine in wine making… usually its just to cool your wort before brewing, but i have seen people use them to keep their fermenting bucket cool
References :
http://www.google.com/products?hl=en&source=hp&q=wort+chiller&um=1&ie=UTF-8&ei=TfLqSuGhJpDCNa_hmYQM&sa=X&oi=product_result_group&ct=title&resnum=1&ved=0CBwQrQQwAA
March 22nd, 2010 at 1:11 am
Fermenting at non-ideal temperatures is certainly doable but various problems and off flavors tend to be the result. If you’re off by a little bit I wouldn’t stress it too much but any variation greater than 10 degrees I would strongly advise against. With that said sometimes you get lucky and things turn out all right despite various hiccups along the way.
One trick I’ve had pretty good luck with in the past is wrapping your fermentor in a wet towel and keeping a fan blowing on it. As long as you’re careful to guard the airlock and keep the towel moist this can generally be good for a drop of a few degrees.
References :