Cellar Craft CC Rosso Fortissimo Brew Belt on secondary

[_TRE]

Cellar Craft Rosso Fortissimo ((BIG RED) Lot Number C05912SA) I pitched the yeast on 2.10.2010. The average temperature during primary fermentation was (on the low side) 70F. Fermentation in the primary ended on 3.3.2010 (1.000SG) removed grape pack and transferred into a secondary 6 gallon Better Bottle carboy. Transferred most of the lees and left the majority of the French/American sawdust behind using a medium grade nylon filter. In the secondary, I noticed a fairly vigorous fermentation from 3.3.2010 till 3.6.2010. Temperature began to average 64F-66F over the course of the next few days and visible CO2 gas bubbles slowed dramatically. On 3.12.2010 specific gravity was .990 and I stirred the lees into the wine slowly using the drill paddle to ensure the yeast was in suspension. Did not notice any CO2 gas until I added a Brew Belt (which I did not use on the primary) to get the temperature up on 3.15.2010. Now the secondary is rocking and rolling (the wine has expanded an inch and a half up the neck of the carboy). I plan to stir the lees again this Friday 3.19.2010.

My intention for adding the Brew Belt is not necessarily to speed up fermentation (64F seems to low); I want to keep this wine on the lees for at least two months. I just don’t want it to stick before it is as dry as it can be. Cellar Craft Instructions mention keeping the secondary between 66F-75F. The Jack Keller School of thought seems to believe the secondary should be at a lower temp than the primary 60F-65F http://winemaking.jackkeller.net/secondary.asp.

My question is this… now that I have increased the temp of the secondary to 75F, with the Brew Belt, how will this affect the flavor profile of this wine?

Is 60F-65F better during the secondary process?

Also… the Brew Belt is making the wine much warmer on the top of the carboy than on the bottom. Is this OK?

 

[xanxer82]

I just stuck my brew belt on my Red Zin. It's been at .99 for a couple of days in secondary. it's cold. placed the belt on the bottom of the carboy and letting it heat up slowly. Don't want to stress the glass.
75 won't have negative impact on the wine. Just once it reaches that temp, unplug the belt and cover the carboy with a towel.

 

[Dean]

Jack Keller doesn't make kits, and kits follow different rules! Warm is better with kits. Always go by manufacturer recommendations.

 

[robie]

Put the brew belt nearer the bottom of the carboy and it will heat more of the wine and more evenly.

 

[_TRE]

 

[robie]

Looks good! The lower the belt, typically the warmer the whole carboy will get.

If it gets too warm for you, put something like the little triangular rubber door stops between the belt and the bottle. Wherever they are placed, they will keep the belt from directly contacting the bottle in that spot. (I use metal spoons as spacers.)

 

[Mharris335]

My Cellar Craft Rosso Fortissimo is now 18 months old. Wow it is good already. It is big and in your face kit. Will make this one again. Had with ribs and the wine went perfect.

 

[ibglowin]

This kit is on my must order this Summer. Just waiting for a sale..... Hint, hint!