I finally got the kit started and boy am I impressed with the rapid start. I know my temp was a little high when I pitched (78), but it came down below
75 within a coupla hours. It is now at 73 and bubbling very well. At the 12 hour mark, it was at a steady pace. The only place in the house that I have found to be at a steady temp is my closet, which smells wonderful now. Yummy bready yeasty. With a hint of yummy fruity.I can't wait to get it racked so I can start the next one...
If you can't wait, then don't wait. Get another carboy. You will get one eventually anyway.
Ray
Boy is that the truth! I second Ray's suggestion to get more carboys.
Just like owning a vineyard, it takes a large fortune to make a small fortune in wine. :*)
OK, I'm exaggerat> If you can't wait, then don't wait. Get another carboy. You will get one
I awoke this morning to find my fermenter in the high 70s (Started on Sunday evening in the mid 70s). It is now stabilized around 70 again, probably will end up in the high 60s by the tomorrow. Did this overnight in the high
70s do any damage?
Duck Redbeard wrote: Did this overnight in the high
Not so you could notice, if at all.
I personally wouldn't be concerned about high 70's.... high 80's i'd get nervous lol. The higher the fermentation temperature, the 'fuller body' the wine... higher extraction of phenols and tannins and such, plus producing more of the 'higher alcohols'. For my zinfandel, I actually prefer some of that character.
My goal in fermentation is to keep the temperature constant, adding low heat as needed to keep wine within +/- 2deg F during primary fermetation period. The yeast get stressed by too rapid a temperature change.
Gene
Duck Redbeard wrote:
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