nakros
Well-Known Member
All the wine kits I have done so far (5) have called for fermenting termperatures between 68 and 79F.
Currently, I leave my fermenters in a 30' x 28' crawl space that has a few baseboard heaters and a thermostat, so I can dial it in to whatever the yeast would be happiest at. I have left it at 68F and so far, it makes pretty good wine.
The problem is that I also brew beer in this crawl space (opposite sides of the room), and would like to start some experiments with lower temperatures and how they affect the beer. Would wine yeast be negatively affected by temperatures less than 68F?
If I turned my thermostat down to 62 or 64, would the wine yeast get lazy and refuse to ferment my wine at such temperatures?
After reading the beer-brewing part of this forum and how much temperature makes a difference, I wonder how much of a difference temperature makes for wine making?
Thanks for any insight or experience!
Currently, I leave my fermenters in a 30' x 28' crawl space that has a few baseboard heaters and a thermostat, so I can dial it in to whatever the yeast would be happiest at. I have left it at 68F and so far, it makes pretty good wine.
The problem is that I also brew beer in this crawl space (opposite sides of the room), and would like to start some experiments with lower temperatures and how they affect the beer. Would wine yeast be negatively affected by temperatures less than 68F?
If I turned my thermostat down to 62 or 64, would the wine yeast get lazy and refuse to ferment my wine at such temperatures?
After reading the beer-brewing part of this forum and how much temperature makes a difference, I wonder how much of a difference temperature makes for wine making?
Thanks for any insight or experience!