LJPhillips
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- Apr 16, 2012
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Made a few batches of wine 20+ years ago and recently decide to start again. I have a few 1-gallon fruit wines in the works, a 3-gallon elderberry batch from fruit base, and a white kit wine in the primary fermenter.
Because I live in S Florida, I don't have a cool basement. But I did find a big wine cooler on Craigslist. So I have these environments to work with -
Kitchen about 78 degrees
Back patio about 84 degrees
Spare bedroom about 72 degrees
Wine chiller that can probably be set to 50-65 degrees
Currently I am using the back patio (84 degrees) for primary fermentation, and moving jugs/carboys to the spare bedroom (about 72 degrees) for secondary fermentation. Is this reasonable?
At what point should wines be moved to a cool environment (ie the wine cooler) to age... After bottling? What temp should I shoot for in the cooler? It's adjustable but only with an unmarked knob.
Thanks in advance!
Laura
Because I live in S Florida, I don't have a cool basement. But I did find a big wine cooler on Craigslist. So I have these environments to work with -
Kitchen about 78 degrees
Back patio about 84 degrees
Spare bedroom about 72 degrees
Wine chiller that can probably be set to 50-65 degrees
Currently I am using the back patio (84 degrees) for primary fermentation, and moving jugs/carboys to the spare bedroom (about 72 degrees) for secondary fermentation. Is this reasonable?
At what point should wines be moved to a cool environment (ie the wine cooler) to age... After bottling? What temp should I shoot for in the cooler? It's adjustable but only with an unmarked knob.
Thanks in advance!
Laura