Temp Question

[tnsen]

Ok..my 5 gallon cherry wine batch is done with a 10 primary ferment...it is now racked in my 5 gallon glass carboy...so, do I leave it upstairs @ 68 to 72 ish degrees....or downstairs @ about a constant 65 ish??...thankx

 

[jc5066]

10 what? Days?

I would leave upstairs until fermentation is done. Aging at 65 or even lower is fine.

 

[tnsen]

thatkx jc5066, yes 10 days...my bad....

 

[jc5066]

A lot of it depends on the yeast. Yeast can really very on temp range from strain to strain. If too cold they don't work. If too hot you end up with "rocket fuel" that will take time to mellow out or kill the yeast.

In general 65-75 is a good range for most yeasts.

BTW Cherry wine is so delicious. I just finished a batch a couple months ago.