Advice on Eclipse Stags Leap Merlot Kit

[Big John]

Hi wine enthusiasts. I need some advice. I am making the above mentioned Merlot and currently have it aging in a glass carboy with a water lock on top. My basement is rather cool so I am using a heat strap sold by G & G to get the temp to about 72 degrees. Am I ruining a perfectly good expensive wine kit by doing that? Should I just let it age at the basement temp which is about 60 degrees. Your advice would be greatly appreciated.

 

[bmd2k1]

Cooler is better [emoji111]

 

[Blacksmith1]

My house stays 72°F and my brews struggle to not go "off". Take his advice

 

[Maylar]

What yeast are you using?

 

[Seamonkey84]

No need to heat it. it’s best to keep it stable and cooler to have a controlled aging. Off the top of my head, I remember reading it’s Best to keep it closer to 65 for storage. Going above 75 can drastically speed up oxidation, and below 55 oxidation can slow to a creep and not have the desired effect of aging. However for bulk aging, I’ve also read the one year of aging in a basement type setting allows for the slow and fast oxidation between winter and summer temps to be better balanced.

Edit: yea... I was thinking yeast health not aging temp, but it’s not too far off.

 

[Broothru]

What others have said: keep it cool. 59F/15C is ideal for bulk ageing. I usually let my red kit wines age in bulk for at least 10 months before bottling, then let them bottle age for as long as I can stand it. I'm down to my last few bottles of a "double batch" (12+ gallons/ 5 cases) of Wine Expert Stag's Leap merlot that I fermented in 2013 and aged on French oak. It has just gotten better with time (and proper cellaring). I do about 20 kits per year of all varietals (red and white) and have been making wine since the '70s. Without a doubt the best of any I've ever done is the Stag's Leap merlot, and friends and family alike have agreed.

Brooo Brother