nickjam
Active Member
I stopped by a local winery today that gives you their juice straight from the tank. I got a strain of yeast (Lalvin Bourgovin RC 212). That is what the resident vitner recomended. He handed me a "How to Sheet" they had printed up and I went on my way. When I got home I was surprised to see that the fermenting temp was 82-85 degrees Farenheit! I keep my fermenter at 58 for my Apfelwein to ferment! now the yeast has an operational range of 50-87 degrees.
Question #1: Will I be harming my flavor of the wine if I cold ferment the red wine at 58 degrees Farenheit?
Next,
I grabbed a back of French Oak and receive instructions on adding a little in each step until I feel the flavor is just right. Not a lot just a little, like adding salt to a soup, you add too much and you can not take it out!
Question #2: Do I have to sanitize the oak chips before adding them to the carboy? If so, how? Iodophor? Camden for 10 minutes?
Thank you very much for the assistance and I am sure I will be back for more. I picked up some white wine juice too and have that going concurently with the red. White is easy for me since it is similar to the Apfelwein.
Question #1: Will I be harming my flavor of the wine if I cold ferment the red wine at 58 degrees Farenheit?
Next,
I grabbed a back of French Oak and receive instructions on adding a little in each step until I feel the flavor is just right. Not a lot just a little, like adding salt to a soup, you add too much and you can not take it out!
Question #2: Do I have to sanitize the oak chips before adding them to the carboy? If so, how? Iodophor? Camden for 10 minutes?
Thank you very much for the assistance and I am sure I will be back for more. I picked up some white wine juice too and have that going concurently with the red. White is easy for me since it is similar to the Apfelwein.