Primary Fermentation Temperature

[tgedemer]

Hi everybody,

I'm working on my first batch of wine and have a concern for which I haven't come across an answer.

I am making the WinExpert Coastal White kit and am 2.5 days (started Thursday night) from beginning (mixing juice and adding the yeast). I mixed it to 6 gallons and used the yeast that came in the kit (Red Star Premier Cuvee). I added the yeast dry as per the instructions.

Fermentation started within six hours of adding the yeast. I mixed the juice gently on Friday night, but haven't touched it since. Starting Saturday morning the foam had dissipated and I have had vigorous bubbling. Yesterday I measured the ambient temperature as 64F and the must as 69F. Today the ambient temperature is 66F and the must is at 74.5F.

From what I have gathered that up to 75F should be fine, but I was hoping to keep the fermentation a little cooler in order to better preserve the fruity flavors (from more reading). Is a nine degree difference between the room and the must normal? I am just over-reacting like a parent with their first child or are there steps that I could/should take to bring the temperature down?

Thanks,

Todd

 

[tgedemer]

Forgot to mention that I am not using the lid to my primary. I am using a doubled-up sheet that I sanitized prior to placing on top and held in place with a couple of bungee cords.

 

[Boatboy24]

It's normal for the temp of the must to rise. I don't usually see that much of an increase, but haven't worked with Premier Cuvée yet. Just did a quick search and found that it'll ferment between 45 and 95 Fahrenheit. I think you're just fine at 75.

Oh, and welcome aboard!

 

[tgedemer]

Thanks Boatboy!

 

[saramc]

If you want to drop the temperature for a cooler ferment, you can pop your fermenter in a container large enough to surround it and apply ice + water....but just monitor your temperature so you don't drop below the low end of the spectrum for your yeast. Think old fashioned ice cream maker surrounded by ice/rock salt only you are surrounding with ice + water.

 

[bob1]

fermenting warms must up a bit but I havnt seen that much of a difference. I am guessing these temps are being taken in the evening and the wine is being warmed quit a bit in the day. Is there a window nearby?

 

[roadwarriorsvt]

I've done the cooling technique Sara mentioned. I just toss in frozen bottles of water into a tin tub that my primary is sitting in to keep the water near the target temp, trading thawed water bottles for frozen ones throughout the day. As others have mentioned, you're fine with your temps.

 

[southlake333]

I've done the cooling technique Sara mentioned. I just toss in frozen bottles of water into a tin tub that my primary is sitting in to keep the water near the target temp, trading thawed water bottles for frozen ones throughout the day. As others have mentioned, you're fine with your temps.

I have done the same for a yeast that required lower fermentation temps. Now I just don't use that yeast.

Thankfully most yeasts work just fine in my 75 degree house.

 

[ibglowin]

For fresh grapes you have a legitimate concern/need for cooler fermentation temps on whites.

All Kit juice is "flash pasteurized" up to ~165 F to kill any spoilage organisms which pretty much makes worrying about trying to hold on to those low volatile esters etc. with a cool ferment a bygone concern. It won't hurt anything to keep it cool(er) just won't make any noticeable difference really in taste either way.

 

[bob1]

I have a fridge with a temp controller. I did apple this year on the low end of the yeast tolerance. I think it came out much better than I have made before. 71B at 60 degree.

 

[tgedemer]

Thanks everybody!

I had the fermenter near the inside cement wall of my basement; window about 20 feet away so it doesn't seem like that should be much of a contributor. Yes, I have been taking my readings in the evening. Interestingly, the temperature dropped back down to 72F on Monday and then about 70F on Tuesday without intervention. Seems like I should bein good shape. The SG was at 1.002 so I racked to my secondary Wednesday night. Now what seems to be the hard part has started...waiting!