Mk010101
Well-Known Member
What temps are required for wine to ferment and for sitting in secondary? What happens if the temps get too high (say +2 to +5 over the above level?) like they might in the summer?
I am questioning this because I won't be brewing beer in the summer, and it seems like a sin to leave the fermenter/secondary carboys empty for 3 months! So, I thought maybe a wine?
Thanks for any help.
I am questioning this because I won't be brewing beer in the summer, and it seems like a sin to leave the fermenter/secondary carboys empty for 3 months! So, I thought maybe a wine?
Thanks for any help.