Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Hot or Cold fermentation?
Reply
 
Thread Tools
Old 06-05-2012, 12:06 AM   #1
feffer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Martinez, CA
Posts: 112
Default Hot or Cold fermentation?

I'm doing a Welch's recipe based on Yooper's and using Welch's frozen Niagara concentrate and K1-V1116 yeast. I've had conflicting advice over keeping the fermentation area cool or warm. A friend who makes white wine from grapes insists that I should keep my carboy in a cool water bath and maybe even use a towel to wick water and a fan. He feels whites are best fermented very cool, and that they maintain subtle aromas much better that way.

However, I read online that wine kits, even whites, are best fermented on the upper end of the range, maybe 75F or so. This is necessary because kit juice is concentrated and sterilized, so it need a "hot" ferment to "unlock" the flavors and aromas.

Well, Welch's frozen juice is neither a wine kit nor raw grapes. It does seem closer to kit juice though because it is concentrated and probably pasteurized too.

So should I use a cold bath, a heating pad or just let it ferment at my variable room temps?
feffer is offline
 
Reply With Quote
Old 06-05-2012, 01:59 AM   #2
Honda88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Pella, IA
Posts: 702
Liked 25 Times on 25 Posts
Likes Given: 54

Default

nah just let it rip dont worry about cold baths and what not, as long as you stay within working temp of your yeast you should be fine.
Honda88 is offline
 
Reply With Quote
Old 06-05-2012, 03:24 PM   #3
huesmann
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts
Likes Given: 1

Default

According to the Lalvin website, that yeast works between 10 and 35 degrees Celsius (50-95 Farenheit), so as long as you're in that range, it will be fine.
huesmann is offline
 
Reply With Quote
Old 07-01-2012, 10:27 PM   #4
Sammyk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Newton, NC
Posts: 189
Liked 9 Times on 9 Posts
Likes Given: 1

Default

Won't the must go bad it the temps are in the 90's?
Sammyk is offline
 
Reply With Quote
Old 07-01-2012, 11:18 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 64,414
Liked 5566 Times on 4000 Posts
Likes Given: 1367

Default

Quote:
Originally Posted by Sammyk View Post
Won't the must go bad it the temps are in the 90's?
Go bad? How? I'm not sure I understand.

The yeast is fermenting the wine, so technically that would be "going bad" I guess. But it's not like bacteria are suddenly going to multiply and take over the wine yeast, any more than at 80 degrees. Or 60 degrees.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 07-02-2012, 12:16 AM   #6
Sammyk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Newton, NC
Posts: 189
Liked 9 Times on 9 Posts
Likes Given: 1

Default

It is hot here, 106 and not typical for us. No air conditioning just ceiling fans and fans on the floors. My black cherry fermented to 1.000 in 4 days. It was madly foaming in the primary when we racked it today. And I have never seen so much air lock activity once it was racked. It looked like must does after a couple of days after adding the yeast but was reading 1.000. I read that Lavlin 71B recommends 86 at the highest but I am sure the must was 90 degrees or more.

We moved it under the house where it is 70 as soon as it was in secondary.

So should I be worried?
Sammyk is offline
 
Reply With Quote
Old 07-02-2012, 12:32 AM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 64,414
Liked 5566 Times on 4000 Posts
Likes Given: 1367

Default

Quote:
Originally Posted by Sammyk View Post
It is hot here, 106 and not typical for us. No air conditioning just ceiling fans and fans on the floors. My black cherry fermented to 1.000 in 4 days. It was madly foaming in the primary when we racked it today. And I have never seen so much air lock activity once it was racked. It looked like must does after a couple of days after adding the yeast but was reading 1.000. I read that Lavlin 71B recommends 86 at the highest but I am sure the must was 90 degrees or more.

We moved it under the house where it is 70 as soon as it was in secondary.

So should I be worried?
"Worried" is too strong of a word. Concerned about some potential off-flavors? Possibly. Sometimes super hot temps can encourage higher alcohols to form, called "fusel" alcohols. They produce a "hot" flavor in a wine that is the compound most frequently blamed for headache producers.

You can always use a water bath/ice bath to reduce the temperature, even in a 90 degree room. Next time, try that. Keeping the temperature in the 70s or thereabouts seems to produce the most dependable flavor in the finished products.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 07-02-2012, 01:05 AM   #8
Sammyk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Newton, NC
Posts: 189
Liked 9 Times on 9 Posts
Likes Given: 1

Default

Thank you Yooper
Sammyk is offline
 
Reply With Quote
Old 07-02-2012, 11:54 AM   #9
huesmann
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts
Likes Given: 1

Default

Keep your vessel wrapped in wet towels. The evaporation action cools.
huesmann is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cold Fermenting goosen1 Wine Making Forum 12 10-25-2012 01:04 PM
cold crash? Jud Wine Making Forum 5 10-07-2010 05:51 PM
cold Stabilzing mikeg77 Wine Making Forum 2 12-01-2008 06:43 PM
Cold Stabilizing? pbdist Wine Making Forum 2 11-24-2008 10:02 PM
Am I frementing too cold? fireloo Wine Making Forum 4 03-19-2008 04:47 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS