Temperature Question for Long Term Aging Fruit Wines

[beggarsu]

Hi
I got several batches long term aging/fermenting.

2 of Rhubarb now at 3 months and 3 months 1 week

1 crabapple, now at 3 weeks

1 just started today raspberry.


These are all from my garden or from friend's gardens this summer.

So yeah for primary fermentation I kept at above 20 C.


So as each batch goes past one month what is best temperature? 11 degrees as for wine storage or keep at 20 degrees?

I am keeping the crabapple at 20 degrees for one month I decided. Actually I have no idea what I should be doing here past the primary fermentation stage of 7-14 days.

I put the rhubarb batches on the porch where it is at wine storage temps - not sure if that was a mistake. Fortunately for fall and winter here I can keep different rooms in at different constant temperatures and I have an unused room - easy to block off or allow heat.

Perhaps there should be three stages for temperatures? Primary 14 days then another til the one month mark then another til 3-4 months?
..

I am deciding to go no longer than 4 months. I read somewhere that beyond 3-4 months is minimal difference for fruit wines - seems good enough for me.

Why am I doing this long term storage , I don't really know except that every recipe says to do it so there must be some value (as opposed to doing one month kits which I am familiar with). To test out all these different aging times would take decades so I have to listen to the narratives of others.

If it is still long term fermenting for 4 months then the temp should be probably just around 20 C. But if it's just bulk aging then probably should be lower but how low? I don't think it clears much with aging form all the reports - sparkoloid clears it very well so as I just found out with a rhubarb batch that is not a problem. So I don't need long term aging for clearing the liquid (non-lees clearing that is)

I searched and searched the net with no clear answers so finally i did this post.

Thanks.

 

[salcoco]

fruit wines are stored exactly the same as grape wines. 65 deg F is best at low humidity. if k-meta properly applied fruit wines will last more than a year, if you can keep from drinking them

 

[beggarsu]

fruit wines are stored exactly the same as grape wines. 65 deg F is best at low humidity. if k-meta properly applied fruit wines will last more than a year, if you can keep from drinking them

My question is not about the storage of finished and bottled wines. It's about long term aging-fermenting in carboys before bottling- probably 2 or 3 stages involved depending how defined.
sorry if it was not clear.

thanks anyway.