New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Change in ferm temp bad for Premier Cuvee?




Reply
 
LinkBack Thread Tools Display Modes
Old 05-28-2012, 11:55 PM   #1
Beerthoven
Feedback Score: 0 reviews
 
Beerthoven's Avatar
Recipes 
 
Join Date: May 2007
Location: Cary, NC
Posts: 2,172
Liked 11 Times on 10 Posts

Default Change in ferm temp bad for Premier Cuvee?

I started a wine kit on Saturday using Red Star Premier Cuvee, which was provided with the kit. It is sitting at 78 degrees in my basement, and fermentation has just kicked off pretty good today. As a rule, I prefer to ferment things on the cool side, and 78 seems a bit warm. I'd like to move the wine to my fermentation cooler, which is at 60 degrees, to finish out fementing and conditioning. Will moving it from a 78 degree environment to a 60 degree environment cause fermentation to stall with this yeast? The tech sheet says Premier Cuvee will ferment well between 45 and 95 degrees, but I'm worried about the 18 degree drop in temp. Thoughts?



__________________

Primary/Secondary: #105 APA, #106 American Wheat

Kegged: #102 Brown, #103 Red, #104 ESB

Planned: IPA, Northern English Brown

Beerthoven is offline
 
Reply With Quote Quick reply to this message
Old 05-29-2012, 12:00 AM   #2
cyberlord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Sierra Vista, AZ
Posts: 217
Liked 4 Times on 4 Posts
Likes Given: 11

Default

It would depend on how fast the must would drop from 78 to 60. Too quick and it could shock the yeast. I'd raise the temp in the chamber to 70 and run it like that for a couple days then drop it 5 degrees a day till you hit 60.



__________________

I used to have a six-pack, but now I have a keg.

cyberlord is offline
 
Reply With Quote Quick reply to this message
Old 05-29-2012, 12:14 AM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 58,649
Liked 3858 Times on 2819 Posts
Likes Given: 644

Default

It's a very resilient yeast and should be ok. It will take a while for the temperature to drop, so I don't think any "shocking" of the yeast can occur.

That said, 78 is fine for that yeast strain. So is 60 degrees. It's got a wide temperature range and it'll be fine either way.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 05-29-2012, 12:47 AM   #4
Beerthoven
Feedback Score: 0 reviews
 
Beerthoven's Avatar
Recipes 
 
Join Date: May 2007
Location: Cary, NC
Posts: 2,172
Liked 11 Times on 10 Posts

Default

Thanks for the replies. I will move the wine to the cooler. I can't raise the temp in there right now because of my beer fermentation schedule, but it sounds like it won't be a problem.

__________________

Primary/Secondary: #105 APA, #106 American Wheat

Kegged: #102 Brown, #103 Red, #104 ESB

Planned: IPA, Northern English Brown

Beerthoven is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Noob - stuck ferm milldoggy Wine Making Forum 8 10-11-2011 12:29 AM
Lalvin RC-212 Bourgovin ferm temp.. joeybeer Wine Making Forum 1 07-26-2011 01:45 AM
Premier Cuvee in Apfewein? Pick Wine Making Forum 7 02-20-2010 05:00 PM
5 gal/stuck ferm? bluue13 Wine Making Forum 4 12-03-2009 12:57 AM
What if you change your mind after your wine is stabilized? DNisich Wine Making Forum 4 10-20-2007 01:24 AM