Hotter vs. Cooler Ferment

Generally the powerful wines are fermented at higher temperates for shorter times (at close to 30 C, the initial fermentation should take

5-7 days).

Cooler fermentation preserves more of the aromatics and floral and fruitiness.

Generally cooler fermentation is for whites or light reds (and can take from 1 to 4 weeks).

Hotter fermentation is used more for big reds, and maybe a big chardonnay.

Reds yes; Chardonnay no. Chardonnay is best when fermented cool.

Tom S

I can attest to that; I bought a pail of juice that had been stored at 1.01 and the fruit remaining in it as unmistakable. All of my whites will be cool fermented from now on. I may try the block of ice trick.

Joe

Tom S wrote:

I want to make a Riesling. Based on the above and the other information I can find, it appears that it is best to do a "cold" fermentation. If so, how cold is cold? I have two easy choices of temps ... one is at room temp (air cond) at 75degrees F ... the other is a storm shelter that is consistantly at 65 degrees F... I assume the

65 degree would be best. I also assume that I need to use a cold fermentation tolerant yeast such as Lalvin EC-1118. I also assume that fermentation will take much longer at this lower temp (one month?) Is my understanding and thinking correct? Thanks

65 is still too warm, you should aim to get it to at least 55 if possible, Riesling is a late grape, so you might be able to ferment it outside as the temps will be low enough, depending where you live of course.

Most white yeasts won't have problems fermenting above 50F if you start with a strong culture. Wyeast has some liquid yeasts that worked really well for me in the past - Rudisheimer and Steinberg come to mind. But EC1118 is a good general choice.

Pp

Thanks Tom and Pp .... that really helps .... I love German whites! (actually I really like all wines!!!) they are my favorite but this is my first attemp at making them myself. I read a lot in the past few months and it gets a bit confusing and overwhelming at times. Did I also read that I should minimize fermentation in primary (without an airlock) for these German whites? I know it needs some oxygen for the yeast to multiply but how soon should I put the airlock on ( I usually trasfer to secondary at about s.g. 1.030)? Thanks again for you help .... I still have a LOT to learn. (But everything I've made so far seems to be working out just fine ... thanks to all of you folk).