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Old 04-08-2013, 02:20 PM   #1
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Default ideal fermentation temp for Selection Original Merlot?

We have this WineExpert kit, as typical the directions seem a bit generic. I am wondering what your thoughts are regarding the ideal fermentation temperature.

In case it makes any difference, our plans are to start it this week, bulk age in secondary for several months, bottle in the fall, and consume towards the beginning of 2014.

If you have any other tips of how to make the best with equipment: We have a typical brewing setup, O2 equipment, and fermentation chamber.

Thanks!

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Old 04-08-2013, 03:19 PM   #2
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What yeast comes with it?

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Old 04-08-2013, 09:00 PM   #3
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What yeast comes with it?
Lalvin EC-1118
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Old 04-08-2013, 09:04 PM   #4
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Lalvin EC-1118
That stuff plows though sugar at any temperature. I start my wines around room temp (70-73) for a nice rapid primary fermentation. Then I move them down the basement where it's closer to 65 to age.

http://www.lalvinyeast.com/images/library/EC1118_Yeast.pdf
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Old 04-12-2013, 04:46 PM   #5
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Quote:
Originally Posted by Inner10

I start my wines around room temp (70-73) for a nice rapid primary fermentation. Then I move them down the basement where it's closer to 65 to age.

http://www.lalvinyeast.com/images/library/EC1118_Yeast.pdf
Are you talking ambient air temp in low 70s, that could put the activity fermenting wine near 80 right? Internal temperature in upper 70s is what I would want to maintain for primary fermentation?

What characteristics will be accentuated at low 70s v.s. high 70s, or maybe that degree of precision makes no noticeable difference?
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Old 04-12-2013, 08:59 PM   #6
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Are you talking ambient air temp in low 70s, that could put the activity fermenting wine near 80 right? Internal temperature in upper 70s is what I would want to maintain for primary fermentation?

What characteristics will be accentuated at low 70s v.s. high 70s, or maybe that degree of precision makes no noticeable difference?
That yeast strain has a huge temperature range- 55-85 degrees or something like that!

I normally just use room temperature, unless it's particularly hot as in late summer. It's pretty good at 65-75 in my experience, and I use that strain quite often.
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Old 04-13-2013, 04:09 AM   #7
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Quote:
Originally Posted by H22W View Post

Are you talking ambient air temp in low 70s, that could put the activity fermenting wine near 80 right? Internal temperature in upper 70s is what I would want to maintain for primary fermentation?

What characteristics will be accentuated at low 70s v.s. high 70s, or maybe that degree of precision makes no noticeable difference?
I don't have a thermometer on my primaries so I really couldn't tell us how much heat is generated during fermentation. But I'd assume your assumption is pretty accurate.

Put it this way...I don't go to any great lengths to control the temp I ferment in.
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Old 04-15-2013, 11:51 AM   #8
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Thanks for the replies! Nice to know this yeast is so flexible.

We ended up making this Friday night setting it to hold at 74-F. Returned from weekend travels on Sunday morning to find a vigorous healthy fermentation!

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