Finer Wine Kit FWK Fermentation - Reds

[sluff]

A couple of questions:
1.) At what temperature are you fermenting the FWK reds?

2.) The FWK instructions say to wait for 2 weeks after yeast is added to do the first racking. I know that after the lid is snapped on, CO2 will protect the wine. My concern is the floating skins bags starting to spoil or cause off flavors.

I would appreciate hearing any thoughts on this from experienced FWK makers.

 

[Ohio Bob]

A couple of questions:
1.) At what temperature are you fermenting the FWK reds?

2.) The FWK instructions say to wait for 2 weeks after yeast is added to do the first racking. I know that after the lid is snapped on, CO2 will protect the wine. My concern is the floating skins bags starting to spoil or cause off flavors.

I would appreciate hearing any thoughts on this from experienced FWK makers.

I ferment my FWK reds in the 68F basement with a heat belt on a timer. 30 minutes on, 30 minutes off, keeps the must around 72-74F.

2 weeks is a safe target. I also buy skin packs, to add to juice buckets, and leave them in for 4 weeks. I add malolactic bacteria around SG of 1.030, and the 4 weeks helps the malo to complete. I do not submerge the skin packs or anything like that, just let them float. You should be fine.

 

[sluff]

I ferment my FWK reds in the 68F basement with a heat belt on a timer. 30 minutes on, 30 minutes off, keeps the must around 72-74F.

2 weeks is a safe target. I also buy skin packs, to add to juice buckets, and leave them in for 4 weeks. I add malolactic bacteria around SG of 1.030, and the 4 weeks helps the malo to complete. I do not submerge the skin packs or anything like that, just let them float. You should be fine.

Thank you! Do you keep the must at 72-74F temp after the lid is locked down?

 

[Ohio Bob]

Thank you! Do you keep the must at 72-74F temp after the lid is locked down?

Yes, from the time the yeast is pitched until it’s racked 5 weeks later. Malo is very prone to slowing/shutting down if it’s cold.