Mine-Fine-Wine
Junior
- Joined
- Dec 7, 2011
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Recently, I have received a lot of emails and questions about fermentations that just don’t seem to go right. Either nothing happens or the fermentation is really slow or it happens really fast. So, in my next few posts, I’m going to cover some of the top reasons your fermentation may have problems and what you can do about it. I’ll start by talkng about temperature…
The best temperature range for a good fermentation that won’t produce any off flavors and will take place in about 7 days is between 72 and 78 degrees. This range gives the yeast enough energy to do its thing without providing too much energy that could result in strange flavors. I have one subscriber who described an almost violent fermentation that only lasted two days and then everything stopped. He wrote and asked what i thought was happening and after a few emails back and forth, it turned out that his primary fermenter was sitting in his workshop in his back yard and the temperature was 87 degrees. Someone else could not seem to get their fermentation going even though they had measured the specific gravity at 1.1 and had all of the conditions right. Turns out that the primary was sitting in their basement which has an ambient temperature of 64 degrees. A little on the cool side.
I’ll cover more reasons for fermentation failure in upcoming posts.
In the mean time….
Go start a batch of wine.
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The best temperature range for a good fermentation that won’t produce any off flavors and will take place in about 7 days is between 72 and 78 degrees. This range gives the yeast enough energy to do its thing without providing too much energy that could result in strange flavors. I have one subscriber who described an almost violent fermentation that only lasted two days and then everything stopped. He wrote and asked what i thought was happening and after a few emails back and forth, it turned out that his primary fermenter was sitting in his workshop in his back yard and the temperature was 87 degrees. Someone else could not seem to get their fermentation going even though they had measured the specific gravity at 1.1 and had all of the conditions right. Turns out that the primary was sitting in their basement which has an ambient temperature of 64 degrees. A little on the cool side.
I’ll cover more reasons for fermentation failure in upcoming posts.
In the mean time….
Go start a batch of wine.
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