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?
Fermentation Temp
Jan 29, 2004
1 Replies
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
**************************************************************************** Dave Breeden snipped-for-privacy@lightlink.comJoin the Discussion
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