thrstyunderwater
Well-Known Member
Anything wrong with bulk aging/secondary fermenting at 50 degrees? That's what my wines are at in my basement. Not alot I can do otherwise.
Wine cellar at 50 degrees
- Thread starter thrstyunderwater
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xplornevada
Member
It won't hurt to have a secondary temp of 50 F. The only thing to keep in mind is that it will slow down your wine's aging. If a recipe calls for 6 months aging at 60 F, yours might take 9 months to get the same results.
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