Hi Everyone,
I've been making wine kits for the last few years and in the intructions it always says to brew the wine in temps of 72-75F. Some of the wines have been good, some ok and some are just bad. I typically only buy kits that have at least ~15-18L (4G)of wine juice for a 23L (5G) carboy.
Recently I decided I wanted to experiment more with home brewing and have been trying meads, ciders and fruit wines. Most of the reading I've done has led me to believe that I should be brewing at a lower temp so the yeast doesnt go nuts and produce fusels. So now I'm brewing in my basement at around 68F. Seems like the fermenting takes longer but I think it will be better.
My question is...for my wine kits...maybe I should also brew a little cooler?? Could this help with the final quality a bit more? I can't see why wine kit grape juice would need another set of temperatures separate from every other type of fermented product.
Any thoughts?!
Thanks
E
I've been making wine kits for the last few years and in the intructions it always says to brew the wine in temps of 72-75F. Some of the wines have been good, some ok and some are just bad. I typically only buy kits that have at least ~15-18L (4G)of wine juice for a 23L (5G) carboy.
Recently I decided I wanted to experiment more with home brewing and have been trying meads, ciders and fruit wines. Most of the reading I've done has led me to believe that I should be brewing at a lower temp so the yeast doesnt go nuts and produce fusels. So now I'm brewing in my basement at around 68F. Seems like the fermenting takes longer but I think it will be better.
My question is...for my wine kits...maybe I should also brew a little cooler?? Could this help with the final quality a bit more? I can't see why wine kit grape juice would need another set of temperatures separate from every other type of fermented product.
Any thoughts?!
Thanks
E