Finer Wine Kit FWK and hot weather

[Billdean]

I have 2 finer wine kits that I would like to start but am unsure if I should start them now or wait until cooler weather. My wine room, such as it may be, is not temperature regulated. The temperature can very 6 or 8 degrees in the summer month. Lately with this hot weather we are having (85 to 90*) it is between 72 and 80 in the room. I really don't know the effect it would have on my wine. I have a FWK Chardonnay and a Baby Super Tuscan Tavola Kit. Would it be alright to start one of these kits now or should I wait until cool weather in the fall?

 

[winemaker81]

A lot of folks ferment in that temperature range, so for them it's situation normal. I assume you don't have a temporary location that's cooler?

 

[Billdean]

A lot of folks ferment in that temperature range, so for them it's situation normal. I assume you don't have a temporary location that's cooler?

I do not have any place that is cooler in the summer. No basement for me.

Which would be the better kit to start in those temperature. I would think it would be the Baby Super Tuscan Tavola Kit but do not really know.

 

[winemaker81]

Making the red is a better choice.

Another thought is to put the fermenter in a larger container (if you have one) and use a water bath to keep the temperature lower. Admittedly, this is difficult to maintain.

 

[Jim Welch]

I'd make the red now since it is a bit more amenable to higher ferm temps.
When I need to remove energy (i.e. heat) from a fermenting must I wrap the vessel as tight as I can with a cotton towel (have also used a pillow case) and using a spray bottle I wet the cloth with water and turn on a fan to circulate air. As long as I have good contact of the wet cloth on the wall of the fermenter practically all of the energy needed to evaporate that water (which is actually a LOT of energy) is pulled out of the must thereby cooling it.
It can be so fast I worry about shocking the yeast on occasion, of course I'm a bit of a worrier and while it cools fast I don't think it's fast enough to derail an active fermentation. But my concern is enough for me to stop this cooling once the must approaches 1.025-30, at the end I want to keep it warmish

 

[ratflinger]

From May through October the interior temp of my house is never below 78*, yet I've never had an issue with wine making. White, red, doesn't matter. IMHO what matters more is consistency in temperature. You don't want temperature swings, steady is good.

 

[Billdean]

The new this year, Baby Super Tuscan Tavola Kit. I pitched the yeast at 12:00pm yesterday. This is what I woke up to this morning. I think it’s fermenting now!

 

[Billdean]

I cleaned everything up a few hours ago. I just went back and checked it again. This fermentation has lost control! Help!

 

[winemaker81]

I cleaned everything up a few hours ago. I just went back and checked it again. This fermentation has lost control! Help!

Do you have another fermenter? If so, sanitize it and a small container (2 quart sauce pan will work), and dipper some of the wine into the second container.

 

[Jim Welch]

Making a 6 gal batch in a 6 gal container is problematic as you are finding out. You should follow Bryan's advice.
I always stay at or below below about 70% fermenter volume to allow for that foam, I'd hate to see it when you stir it!

 

[Billdean]

Making a 6 gal batch in a 6 gal container is problematic as you are finding out. You should follow Bryan's advice.
I always stay at or below below about 70% fermenter volume to allow for that foam, I'd hate to see it when you stir it!

It is a 6 gallon batch but it is in a 7.9 gallon fermenting bucket. @Jim Welch

 

[Billdean]

Yes, I have 3 fermenting buckets. Two 6 gallon ones and a 7.9 gallon. @winemaker81 Thanks. I take it I can combine them back at some point.

 

[winemaker81]

Yes, I have 3 fermenting buckets. Two 6 gallon ones and a 7.9 gallon. @winemaker81 Thanks. I take it I can combine them back at some point.

Yup, ferment them down, then blend.

Normally a 7.9 US gallon fermenter will easily contain a 23 liter / 6 US gallon kit. But yeast will do its own thing, and you're are just overly enthusiastic.

 

[Brant]

What I've found that works... sanitize a towel and put it over the top and clip it to the bucket with paper clips. It allows it to foam up but the towel will keep it from overflowing.

See pic.

 

[joeswine]

Bin doing it forever