Originally Posted by nlkips
I will give that a shot on the next kit of riesling or whatever white we pick up. I have kept it up next to the cab to keep the temps close to what is in the instructions so with 2-3 days before the transfer to the carboy I'm just going to keep it there.
Also, I'm not sure what a Brit is for a measurement and I'm assuming the 40 ppm KMBS is the 4g pack of potassium metabisulphite. It has been awhile since I've had to think about highschool chemistry. I'll also see if I can find some info on the cold/heat stab it method you mentioned.
Sorry I meant BRIX. Stupid iPad spell check usually gets the best of me. As far as temps, fermenting a white at a reasonably high temperature sure will make wine which I'm sure is the goal of the kit makers. Next kit you get ferment it down in your cellar you'll be very happy with the result. Not sure what yeast they gave you I've actually never made wine from one of those kits but you should use something like vin 13 made by anchor yeast. I used to make wine for a living now I'm a wine consultant for some small to mid size wineries in California. Sorry for the acronyms there just a habit. KMBS is potassium meta bisulfate and for a wine with a pH <3.85 you want around 30 parts per million. That will inhibit any kind of bacterial activity that can turn your kit into vinegar.
Cold and heat stability is extremely important on a commercial standpoint. However I'm sure you won't mind a bit of cloudiness in your finished wine. To get rid of unstable proteins in your wine you can use bentonite clay for heat stability and cream of tartar for cold stability. Both products do not strip wine of delicate favors like other more aggressive fining agents.
Check out this website vinoenology.com it is a great resource when making adjustments to your wine.