Starting New Batch

[Wiz]

I've been sitting here for amost 2 months doing almost nothing wine wise except an occasional racking because the temps have been too cold. It's nowwarmed upto 63 at night and to about 75 during the day. Think I could get away with starting a batch using Montrachet yeast? I also have Pasteur Champagne.

 

[Wade E]

That would be a average of 69 which will work, if you can get a light fixture and keep it near the wine at night to keep the temp up a little higher.

 

[Kemo]

What did you start on btw?

 

[Wiz]

Right before it turned cold at night I cleaned and froze 4#'s each of peaches, plums, pineapple, strawberries, 6 3/4# mangoes, along with 2# frowen blueberries and 2# raisins. I had made a batch of this before and really liked it.Fermentation went like it was supposed to and the batch is now bulk aging.

 

[Waldo]

What was the purpose of freezing the raisins. Are on to something here we all need to know about? Come on now...share with us

 

[Wiz]

Sorry for the misinformation. I didn't freeze the raisins.