Basic temperature question

- J
- Jeff Lange
  
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posted
18 years ago

Sun, May 15, 2005 9:35 PM

After extensive reading and watching the posts here for the last few months, I woke today with the confidence to make my first batch of wine! My concern is that here in New York (Long Island specifically) the temperature has been unstable and the next week is predicted at highs in the low 60s. I was going to use my garage (no temperature control). I would put it off for a few weeks but by then the temperature could be 80 F. Or should I just move it into the house and risk the odor and spillage consequences. I don't think I want to move the Primary fermenter for racking. FYI: I only have a half basement that is 4 feet high making it less than comfortable. Are these unfounded concerns? Or has paying attention paid off? Thanks is advance! Jeff Lange

- R
- Rob
  
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posted
18 years ago

Mon, May 16, 2005 12:54 AM

First, while it's important, don't be too put off by it. It's just one of the things that makes each wine unique. It's much more important to keep things clean, free of oxygen, and minimizing rapid fluctuations of temperature.

Having said that, it's easier to raise temperature (using a heating pad and/or blankets for insulation) than cooling, so I'd start now. If you're working in a garage (as I was with my first wine), try to keep things in the coolest corner, the one that's least likely to get disturbed by sunshine or wind-gusts. You can always keep insulation around it to help keep it cool and consistent. It'a also easier to bring a carboy doing bulk aging inside to keep cool than bringing in a primary fermenter.

Good luck!

Rob

- R
- Ray Calvert
  
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posted
18 years ago

Thu, May 19, 2005 3:53 PM

As far as the smell, I personally find the smell of wine making very nice. But then maybe that is because I have been making it for so many years. 80 degrees is not a problem with fermenting reds. It is not best for whites but it is not best. It will work for both. But I would move it all in the house where I could really keep an eye on it and enjoy it.

Spillage? I make 100+ gallons a year and have no more spillage than any kitchen task. I don't think I would want to do it on carpet if that is your problem.

Ray