Do I need to heat?

[Stillrunnin]

Ok folks
Here is my first beginner’s question. From what I read on the internet and my recipe instructions is that I need to be from 70 – 80 degrees. This time of year my basement runs from 62 – 67. I know that’s not 70 – 80, so I assume I need to install a heater.
If I don’t maintain the 70- 80 it will not work?

I would like to get three different wines going in the next month or so.

My question is will I need to maintain the temps the whole time I have it in the carboy’s?
Should I get three heaters or can I spread my start times out so I can just move the heater from one carboy to the next.?

Thanks for the help
Rick

 

[Rocky]

Rick, I have a small oscillating heater/fan that I direct onto my fermenters and carboys in the Winter months and I keep a bench thermometer near the vessels. My cellar is abouit 64 right now and I like to do my reds in the high 70's and my whites in the low 70's. I would keep the temperature up as long as fermentation is taking place.

 

[Flem]

In addition to what Rocky said, many of us use Brew belts to keep the temperature up in the mid 70's during fermentation.

 

[DoctorCAD]

It isn't NECESSARY to be at the temp stated, but it does help. Less temp means longer fermenting time and less CO2 coming out on its own.

 

[Stillrunnin]

Thanks for the input.

 

[Runningwolf]

My basement runs 64*-68* in the winter. I put brew belts on my red's during fermentation and ferment the whites cooler.

 

[Turock]

What kind of wines are you making? If they are juices, 70's are fine. High aromatic wines need a cool ferment in the low 70's. Reds on skins should have around 80 degrees to pull the color from the skins.

 

[Kramnuko]

During fermentation I keep my carboys in the living room where the temp stays about 70.

 

[shen]

Brewers belts work great, but I had the same problem as my basement is between 50-60 degrees in the winter. I took an old refrigerator I had (free), and an oil filled heater I had, (free). I set the thermostat no higher than "1", and the fact that the fridge is insulated, the heater hardly runs at all. I can keep it pretty consistently at 72 degrees without a wasting much energy.

 

[mmadmikes1]

I use a submersible aquamarine heater in the fermenters. I like them better than beer belts because they are set on bottom and convection maintains an even temp though out the fermenter.

 

[Stillrunnin]

I ended up getting a brew belt. I thought about heaters, but since I have been on the wife and kids back about turning off the light when you leave the room, I didn't want to go down that road. No one see's the belt.

Thanks for the help.

 

[Julie]

I ended up getting a brew belt. I thought about heaters, but since I have been on the wife and kids back about turning off the light when you leave the room, I didn't want to go down that road. No one see's the belt.

Thanks for the help.

LOL, smart move.

 

[Basement_Maker]

Sorry to dredge up an old post, but this is of timely interests to me.

My basement is also in the 50-55F range in the winter. I bought a brew belt and used it for the first time last week while running the primary ferment on a batch of Barolo.
Fantastic results - the belt and some blankets wrapped around the primary kept the must at a nice steady brewing temp.
I've now transferred the wine into my glass carboy to finish fermenting.

My question is: can I (or should I) use the brew belt on the carboy to keep up the temperature during this stage of fermentation?
The main reason I ask is that I had read or heard *somewhere* that you shouldn't use a brew belt on a glass container. But I'm not sure why, and I can't find the source of this information.

What do you guys think? Is there a problem with strapping the belt on a glass carboy?

Thanks in advance for advice.

 

[olusteebus]

People use brew belts on glass carboys all the time.

I personally use large tubs with water and an aquarium heater (2). Put the carboy in the tubs. I have two carboys in a tub now.

I also cover with a space blanket (you can get them at a drugstore in first aid area)

Oh, one other thing I thought of after dropping a airlock into the water, put a quarter teaspon of kmeta in the tub also.

 

[Tyroneshoolace]

I use belts on mine all the time. Directly on the glass until the wine warms back up then I put a thin towel around the carboy, brew belt around the towel near the base of the carboy (heat rises is my theory lol), then wrap all wih a think towel to insulate.

This being said I also have a tub with aquarium heater if I need do heat more than one thing at a time.

 

[robie]

As mentioned, many of us use brew belts on glass carboys without problems. It is best to put the belt on cold, then plug it in and let it warm the carboy slowly.

Generally, one puts the belt on to start fermentation. Once fermentation gets going well, it can generate its own heat, so at that time, turn the belt off.

Once fermentation slows, you may need to put the brew belt back on to get a good dry finish.

 

[Tyroneshoolace]

As mentioned, many of us use brew belts on glass carboys without problems. It is best to put the belt on cold, then plug it in and let it warm the carboy slowly.

Generally, one puts the belt on to start fermentation. Once fermentation gets going well, it can generate its own heat, so at that time, turn the belt off.

Once fermentation slows, you may need to put the brew belt back on to get a good dry finish.

This is also exactly what I was trying to say. Thanks!