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Old 05-25-2009, 07:18 PM   #1
Jan 2006
Macomb Twp, Mi
Posts: 132
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So in the next few days, I am going to put together my first wine kit (Vintners Reserve White Zinfandel). I was wondering if the temperature for fermentation was as important as it was for beer. Right now I do the water bath in a cooler to keep my beer fermentation temps down. Should I do this for the wine yeast as well, or does wine yeast ferment better at a warm temp?

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Old 05-25-2009, 07:27 PM   #2
Aug 2008
Stoneham, MA
Posts: 97
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It should state the info in the kit instructions. I've always been told 68-74 degree room temp but a kit I started today states 68-77 for the water temp. If it gets too warm, it will ferment too quickly and "off flavors" can result. Do you have a basement/cellar...? I see you're in MI. I'm in MA and while we've had occasional heatwaves already, typically the weather is great for winemaking right now...

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Old 05-25-2009, 08:21 PM   #3
Ale's What Cures You!
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Jun 2006
UP of Michigan, Winter Texan
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Temperature control isn't nearly as important in winemaking. Most wine yeast strains do just fine up to 80 degrees. My house is pretty cool, so I've never gone over about 80, though.
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Old 05-25-2009, 10:05 PM   #4
Aug 2007
Gainesville, FL
Posts: 355
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I believe Montrachet and Premier Cuvee will ferment in temps up to 95F, as well. Works great for me here in FL!

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Old 05-27-2009, 05:52 AM   #5
May 2009
Washington ST
Posts: 239
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I use Premier Cuvee in summer and temps have reached 85 , Ive been ok with Zinfandel

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