newbie temperature question

KD,

As long as the yeast "catches", and starts fermenting, Those temps are fine. A lot of people, myself included, think that fruity type wines are better fermented at cooler temps, as this helps them retain their fruitiness. The only downside to a cooler ferment is that it takes longer to complete. Experienced winemakers may have the patience for a slow ferment, but beginners are often alarmed/frustrated by the extra time involved. So relax, everything's fine.

If the wine doesn't start in another day or two, just move it to a warmer spot 'til it does, or ( my usual trick), shine a lamp on the side of the bucket.

Good luck & let us know how it turns out.

KD

You should have no problem at all at that temperature other than the fact that the cooler the temperature the slower the wine is in beginning to ferment and the slower the overall fermentation will be. Also, some wine yeasts are more sensitive to cooler temperatures than others.

The main thing is that the fermentation starts (ie activity is obvious) within the first 12 to 24 hours. There is a technique often used in fermenting aromatic white wines such as riesling at lower temperatures than usual room temperatures to maintain the aromas as much as possible. I have fermented wines as low as 55 F and some wine yeasts do just fine at temperatures even lower than that.

Good luck,

Glen Duff Rockwood, Ontario

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KD wrote:

Shining a light on the side of the bucket, that's a great idea, never would have thought of that.

Yet another beginner's question though (and part of me wants to say stupid question, but in theory the only stupid questions are the ones you don't ask). You've said as long as it starts fermenting, activity is obvious, we'll be fine. Er...what constitutes an obvious sign of fermentation activity? I'm currently in the same room with it, there's a nice yeasty aroma in here. Peeking into the bucket, there's a thick, somewhat foamy layer of yeasty material on top. According to my trusty hydrometer, the gravity has changed a bit.

For the record, we're making a Savigon Blanc.

Thanks to both of you for your help!

KD

Peeking into the bucket, there's a thick, somewhat foamy

It sounds like it has started.

Peeking into the bucket, there's a thick, somewhat foamy

what does the book say you are supposed to do about that goop?

and what is it anyway?

"Sounds like..." is a good indicator, too -- my grandkids say fermenting wine sounds like Rice Krispies! Put your ear close and listen...

Bart

billb wrote "Peeking into the bucket, there's a thick, somewhat foamy layer of yeasty material on top what does the book say you are supposed to do about that goop? and what is it anyway?|"

billb - You really do need to get a book. I suggest From Vines To Wines by Jeff Cox and the great on-line books by Lum Eisenman and Jack Keller [see below]. Any of these will give as much information about winemaking as is needed for a newbie as well as a seasoned winemaker.

Also try;

[fascinating project]

Bill Frazier Olathe, Kansas

"10-4, copy that; Houston, we have liftoff!"

Today is day three. Scum of goop is no longer floating around, gravity reading is slightly lower each day.

Does changing gravity indicate that fermentation is happening? We started off at 1.075, now at 1.068.

KD

Yes, as the yeast uses more of the sugar to make alcohol, the SG should drop as the fermentation continues. In fact, that's how you can tell the % alcohol. For example, my oregano wine had a starting SG of 1.106 or 14 % potential alcohol by volume. On day 4, the SG was 1.050. On day 7, the Sg was 1.020. I will rack from my fermentation bucket pretty soon. Depending on my ending SG, this wine could have a 14% alcohol by volume - slightly on the rocket fuel side, but I'll deal with that later. Happy ferment. Darlene G'town Wisconsin USA

Sounds like things are proceeding well. As far as the "goop" on tope, after the first day you should stir it into the must 1 or 2 times a day until you move it to secondary.

My one concern is that 1.075 seems a bit low. Normally it would be around

1.085 to 1.100 at the start. What wine kit did they include with your setup?

Ray

Whatever you do, do NOT try to add sugar during active fermentation!!! You will find out the hard way if you do.......

Hi Ray:

My wine kit is a Vinter's Reserve Savignon Blanc. The directions recommend a specific gravity between 1.070 and 1.080 just before you mix in the yeast, when you're first putting the whole business together. So it sounded to us that 1.075 was OK. Kit directions say that once it's below 1.010, you can rack it into the carboy.

We haven't stirred at all since that first day, it seems that all the thick floaty business has since sunk on its own.

KD

As this is our first batch of wine, we wouldn't dare add anything that isn't specified in the directions! :) If nothing was happening, my first thought would be to heat up its surroundings a bit.

KD

will rack from my fermentation bucket pretty soon. Depending

slightly on

will the SG be less than 1? I guess it depends on the SG of alcohol relative to that of water.

I have seen it go negative on a few occasions! That's when you are really dry and tasty!!! I made a sparkling mead that was unreal! Bob

well, less than one is not negative. do you really mean less than zero?

that probably is not possible so long as the thing contains water.

It is if he is talking about P.A.

email: dallyn_spam at yahoo dot com please respond in this NG so others can share your wisdom as well!

Picky picky picky. You know what I meant. I do sometimes post whilst having a few...... ;-)