I am considering doing the primary fermentation with some wine kits in my corny kegs and I am just wondering if there are any reasons not to do so. I want to use the corny's because I don't own or have room for a primary bucket and I will be able to clean out the grape skins pretty easy (I hope). Up to now I've done my primary in 6 gallon carboys.
Also from what I've read in this section of the forum is that temperature control isn't as important in wine making as in beer making? What is the reason behind that, would it be the acidity or do wine yeast not throw off the some compounds as beer yeasts? No reason to throw the corny's into my mini fermentation dorm fridge then?
Also from what I've read in this section of the forum is that temperature control isn't as important in wine making as in beer making? What is the reason behind that, would it be the acidity or do wine yeast not throw off the some compounds as beer yeasts? No reason to throw the corny's into my mini fermentation dorm fridge then?