Storage temperature?

[Working_On_Paradise]

I am new to wine making and the enjoyment of trying new recipes has run me "out of house and home". I have a couple batches that are in the secondary fermentation stage. I want to let them set a couple months before bottling but I am running out of space in my "temperature controlled" room. At what time can I move them to a place that is cooler? What is the temperature range they will tolerate at this stage?

 

[TonyP]

Temperature is far more important during fermentation and of less consequence during bulk aging, which is where I think you are. The ideal temperature is around 55F. I believe you can be very successful at 68-72F and can even go slightly above that range. Anything under 68F -i.e., closer to 55F - is even better. BTW, I assume you're not thinking of going below 55F. More important, though, is to avoid temperature swings and eliminate light as best you can.

 

[bkisel]

About all i can add to what Tony posted is that I think you could move them to a cooler place after stabilization AND you're confident about the batch having been adequately degassed.

I'd not place them and forget them until bottling time. I'd check them periodically to see if a racking off sediment was needed.

Oops! Welcome to the forum!

 

[TonyP]

Sorry, Bill but (seeing your quote) I have to do it. As Bill said, "Oops! Welcome to the forum!".