Suggestions on room temps and testing.

[skyfire322]

Maybe I'm paranoid and I apologize for a lot of these questions, but was thinking about storing temperature and testing.

The first is room temperature. I know that reds should be generally stored between 70-75 degrees. I checked the room temperature of the closet I was going to use, and that temperature was 72 on a cool day. Unfortunately I don't have central air or a basement and I also know that fermentation produces heat, obviously. I'm curious if a few degree increase (by 3-4 degrees) would have a huge impact.

Lastly, I was thinking about measuring the pH and using sugar, among other things. Most of the instructions that come with the kits only mention checking SG. Would testing pH or adding a bit of sugar be pointless?

 

[DoctorCAD]

Ummm, red wine should be stored between 45 and 65 degrees.

That being said, I store mine in a closet at room temperature because that's what I have.

Kits are fairly complete and balanced, but you can do whatever you would like to try to improve them. I generally add tannins and/or grape packs.

 

[skyfire322]

Thanks for that! The only reason I ask about temperature is because I've listened in on a few enology courses mentioning reds shouldn't be stored below 65 as it may get "stuck" and if too high, the yeast may essentially spoil it by overheating. Again, I'm probably just overthinking!

 

[rickswine]

Yes 70-75 degrees is good during fermentation. After wine is finished it should be stored at the lower temperature 45-65 degrees.

 

[DoctorCAD]

Big difference between storing and fermenting...