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Interesting- always thought it should be at least 68. So i should have issue getting her going at 64? It's fresh must not a lot, fyi

the room is about 64 at this time of the year.. maybe even a touch less. It's cool. I ferment up to 74ish I suppose. The room is 6 by 9.5.

Well we all mostly live in North America abs yet we prefer foods, wines, even customs that are not "american" whatever that is... wine itself isn't american. It was brought to this continent by Europeans. And wine consumption was low in the USA until the post war years.

Should the top be removed during primary fermentation? And is this an easy bottling process? i.e. not a lot of spillage, easy to control the flow, etc? I currently use the tube-like wine bottle filler that is connected to a siphon hose and once depressed to the bottom of the wine bottle...

So is the spigot's purpose for racking?

I came across these things.. so explain, how do you bottle with the Speidel? And, are you aging with them too?

That's actually not entirely accurate.. yes they are different, but both quercus are part of the white oak family.

i checked Amazon Canada and they are cheap. Sunbeam has one with 3 settings for $25 But how do you regulate? I guess you need to find out which setting gets the must temp to mid-70s? Trial and error I suppose?

Hey folks, I ferment in a small room and thus far I have been able to get the temps up nicely with a Dyson heater. I've been told the belts are the way to go though... If I did go that route, what do you recommend? Should I get one with one of those digital temp readouts? Thanks!

I meant the latter. I watched and read some of the info posted above. I get it now. Thanks. One challenge is trying to read with a prominent miniscus

I just calculated my abv. 14.5% nice... It tastes alright too... I made this with a cheap Costco kit. But instead of topping concentrate with 23L I only went to 20L. In the past this wine kit (merlot) was flabby/weak. So I figured I'd try this. I also addd more oak chips - Hungarian I am...

thanks. Are these "good" numbers?

Thanks... I was the kid who cheated on the math test!🤣🤣

Here's the pre-fermentation and nearly the end of fermentation - please tell me what my numbers are and are they proper? The third pic is the beginning. Thanks!

It's a small room we don't generally go in to.. so getting temp up is ok.. I don't know if i'll do MLF although I have a few Optimalo packets... I am going to ask the seller if the juices have had kmeta added at press... So no oak while fermenting eh? Is that more of a kit practice? No...

Just read max temp 28C, low 16C So given that, should I aim for a room temp of say 26C/27C? Or will the must get too warm so aim for a room temp of 24ish? As well, I have never made wine from juice. I usually make it from fresh Cali grapes or the odd kit. So should I follow the rule of...

Got it, thanks.. So I'll check brix once I get it, check the upper limits... Also, I believe I've read somewhere that the must temp is generally higher than the air temp that the fermenters are situated in once fermenting gets underway. I guess I'll measure the must once she gets rolling! Do...

Hey folks, I am about to pick up some Brunello and Amarone from a local wine-making shop. I bought some BM4x4 yeast and some nutrient and yeast energizer. Couple of questions: 1. At what temp should I ferment the Brunello? Amarone? 2. What kind of fermentation should I expect? Slow to...

At some point this weekend I will test for numbers... will be interesting thanks

This wine was stored at temps as cold as 50F for 3 months - ranged between 50 and 55 from about late Dec to late March.. should I get it down to below 50 this winter?