WineXpert Temp. for stabilizing and clearing

[Wild Duk]

<DIV id=post_message_8334>Is there anything wrong with keeping my wine at 50-60 for this process. That is the current temp. in my homemade wine cellar....I also plan to bulk age it in there as well...

 

[Finguy]

The process will not go as quickly and you may still have some residual gas that won't get out. I'd try to keep the wine in the high 60s low 70s

 

[smurfe]

Depends on how long you are going to bulk age it. If you are planning on keeping it there for a considerable amount of time, it will be fine. If you are wanting the wine in a short amount of time, it probably isn't going to happen. As stated by Finguy, those temps will slow the process down. It will take quite a while to de-gas. It will clear but it will be slower. Are you fermenting there as well? Make sure your yeasts are tolerable at that temps if you are. Your fermentation schedule will be greatly extended as well. To sum it up, yeah, you can use that area as long as your yeast will tolerate the temps. It's just gonna take a while.

 

[Wild Duk]

So here is what I did....In need of some input.....I've done 2 wines the same way, and one is 2 weeks ahead of the other.....Fermented at 65-70, secondary at same temp.....Warmed it up to 75-78 for 3 days and degassed completely....


After that is when they have been sitting in my closet where it 50-60.


The red has been in there 2 weeks, about to do first racking...


The white was put in there last night...So maybe I can bring it back out to room temp.


I plan to age these in the carboys for 6 months, bottle, and be drinking by next holiday season...


How does all this sound... Should I change anything up...


Thanks,,,I don't want to screw up this wine....

 

[smurfe]

You will be fine. Add the Sorbate and K-Meta and let it sit. Just rack it a time or two and add a little K-Meta again when you bottle it if aging right at 6 months. Now the temps will slow the maturity down but it ought to be fine by the next holiday season. The white ought to be definitely.

 

[Wild Duk]

Would it help If I warmed up my wine for another week or so before I racked it....

 

[Jack on Rainy]

Would it help If I warmed up my wine for another week or so before I racked it....

Almost certainly.