RJ Spagnols My kit & temperature

[Charlietuna]

Hello,

I am making a winery series merlot.

I started this batch on Jan 1. That's about the time the outside temperature dropped & we decided to fire up the wood burner. Well, that dropped the indoor temp in my basment from 67-68 to the low 60's. the kit took off, but pretty much stalled out as temps dropped. So I moved it up stairs into a utility room which was a little warmer - upper 60's. Just noticed this morning, it's been getting cool out there at night & it's only 65 now. So, day 8 I tested the SG at 1.034. Locked the lid & airlocked it, moved it into a room that was 70F.

I've also had the craziest week of my life - which was unexpected, and I didn't give the batch the attention it deserved.

Is this going to be ok? Any advice for moving forward.

Thanks,
Brian

 

[Flem]

Brian, it should be fine. Just try to keep the temp up in the low 70's F. It will ferment out much better.

 

[Charlietuna]

Ok, temp in the room is 70. Since I snapped down the lid it's swelling the lid & spraying sulfite solution out of the airlock because it's bubbling so hard. I've released gas a couple times & guess I'll just watch it today.

Brian

 

[ibglowin]

Get a brewbelt (preferred) or use a heating pad in a pinch but keep it warm 70-74 degrees from now though clearing.

 

[Putterrr]

Brian just leave the lid on loose till that vigorous fermenting settles down.

will only be a day or two. be sure to punch down the grape skin bag as well

cheers

 

[Flem]

I agree with Putterrr. It's sill a little active to have the lid snapped down. Give it a day or two. Then snap it down.

 

[robie]

I agree. During primary, leave the lid on loosely, never snapped down. Get yourself a brew belt. They work great in cool rooms.

 

[Charlietuna]

I guess the good thing is the batch has now been on the solids for 10 days now. I should be getting all the flavor from my skin / grapes. I'll check the sg in a few.

Brian