That is probably the most common fermentation temperature for a lager yeast.
Lalvin EC-1118 (Prise de Mousse) : This is the original, steady, low foamer, excellent for barrel fermentation or for working on heavy suspended pulps. It is one of the most popular wine yeasts in the world. It ferments well at low temperatures, flocculates well, and produces very compact lees. It is good for Champagne bases, secondary (bottle) fermentations, restarting stuck fermentations, and for late harvest grapes. It is also the yeast of choice for apple, crabapple, cranberry, hawthorn, and cherry wines. It has excellent organoleptic properties and should be in every vinter's refrigerator. Alcohol toxicity is 18% and it ferments relatively fast. It tolerates temperatures from 39-95°f. It is not, however, tolerant of concurrent malolactic fermentation.
I would think so too but I was drinking a desert wine the other day and looked up some info on it and the winery said that they cold ferment their wine for a few months. I would like to try to make a wine for my wife like that since she is into the desert wines.
I'm fermenting a batch of white grape/raspberry right now with the Cote des Blancs. It didn't seem to take off so I made a starter out of a second pack. The fermenting action is not really like any I have seen before, very tiny pin-point like bubbles. Zero foam. After a few days of observing it, I may have been mistaken about the first batch not starting.
I have it fermenting at room temp.
I'm fermenting a batch of white grape/raspberry right now with the Cote des Blancs. It didn't seem to take off so I made a starter out of a second pack. The fermenting action is not really like any I have seen before, very tiny pin-point like bubbles. Zero foam. After a few days of observing it, I may have been mistaken about the first batch not starting.
I have it fermenting at room temp.
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