I have been making wine kits in my kitchen. This time of year the fermentation is very slow because the temps are aprox 60 to 65 degrees. In the summer I have a refrigerator that I controll the temp. My question is how does the slow fermentation and low temps affect the taste of the wine?
Depends on what you're fermenting, but generally, you'll retain more fruit character, sometimes much more, and in reds, extract less tannin and color.
I try to keep my non-oaked whites at 60F during fermentation.
Dave
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