Dear All
I found a used stainless steel tank (450liters) that can chill juice to 3° c . I used this to do a cold maceration for 1 week with my Pinot Noir. I stopped chilling and added the yeast but the temperature isn't rising as quick as I thought.
The fermentation started at 8°c and after three days the temperature is at
10°c . Is this a problem to do the alcoholic fermentation at such low temperatures or should I try to increase the temperature?
Should be interesting to compare with last years Pinot Noir that fermented up to 35° C.
Any thoughts on this.
Thanks.
Marc