When I talk about temperature control, it is usually +/- 1 or 2 degrees F from set point. My equipment can probably get the variability down to +/- .25 or .5 degrees F.
WineXpert Fast vs. Slow fermentation
- Thread starter Rocky
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Most all of my white and country wines are fermented at 67*F or less. Again, temperature variability is less than 2*F. At those temperatures, fusels are totally taken out of the picture. The sweet spot for most yeasts anyway is between 68*f and 72*f. Fusels start to enter the process roughly around 68*f. Not that they are all bad, they can help shape the wine. All of my reds are held between 75*f and 78*f.
I have a higher temperature variation, about 5 degrees above ambient. This includes my reds, which are all fermenting under 74 F.Most all of my white and country wines are fermented at 67*F or less. Again, temperature variability is less than 2*F. At those temperatures, fusels are totally taken out of the picture. The sweet spot for most yeasts anyway is between 68*f and 72*f. Fusels start to enter the process roughly around 68*f. Not that they are all bad, they can help shape the wine. All of my reds are held between 75*f and 78*f.
My usage of Color Pro has made a huge difference. I've become a fan of maceration enzymes. This produces the extraction of higher temperatures, without the drawbacks.
There are so many options. It can be hard to decide what to do. Actually, that's wrong. It SHOULD be hard to decide what to do.
What does that mean? I've been making wine since 1981 ... yeah, lot of years. It's said that an old dog can't learn new tricks. IMO, that's BS. An old dog should be wise enough to evaluate the new tricks, and be selective in which ones to learn.
Think hard before we do.
