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Old 12-20-2011, 11:04 PM   #1
Dec 2011
st. louis, MO
Posts: 1

my house was pretty chilly when i started a five gallon batch of red wine a few weeks ago.
I thought it clever to put a space heater on the carboy to expedite fermenting.
it was pretty foamy and bubbling had stopped.
my friend then educated me on yeasts intolerance for heat so i added another packet of pasteur red yeast to it.
a few days later it is bubbling slowly.

Is the wine still good? If so, when should i rack it?



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Old 12-20-2011, 11:28 PM   #2
Dec 2011
ireland, ireland
Posts: 145
Liked 5 Times on 5 Posts

this is common. let it sit. wait and wait totally denying anything is wrong and in a few weeks your tastebuds will lett you know. 90 percent chance it will be fine. you might have even "discovered" a new technique. try searching this site for cooked wine or overheated wine or something like that

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Old 12-21-2011, 01:20 AM   #3
Dec 2005
San Diego
Posts: 848
Liked 6 Times on 6 Posts

Some fruit wines do get heated. Maybe by just pouring boiling water over the fruit.
So far, I've had more experience thinking than I've had don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

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