Other Why an elevated area?

[dkaptain]

I have made just a few batches of different kit wines. They have all come out quite good for my taste. All the instructions say to ferment the wine in an "elevated area 3 to 4 feet" off the ground.

I don't have an "elevated area" so I keep my bucket/carboy right on the floor in my room. It has always come out ok so far... but I wonder if I'm not missing out on something.

Can anyone tell my why the instructions recommend an elevated area? I have googled this to death and can't find any explanation.


Thank you.
DKaptain

 

[Mismost]

water flows downhill...so does wine...when you rack to the secondary, IF your bucket is 3-4' up you will not have to move the bucket and risk stirring up the lees....your siphon will work much easier that way too. Work with gravity when you can.

 

[dkaptain]

Ah, that makes perfect sense. I have to move my wine before I can transfer it. I guess it gets agitated some but I'm careful not to be too rough with it.

Thanks for your very speedy reply!!!

DK

 

[Johnd]

The change in atmospheric pressure at the elevated locale completely changes the fermentation kinetics, resulting in a much more fruity and bold wine, increasing the mouthfeel and finish.

 

[Johnd]

The change in atmospheric pressure at the elevated locale completely changes the fermentation kinetics, resulting in a much more fruity and bold wine, increasing the mouthfeel and finish.

Sorry, couldn't resist. I've seen the same note, I can only imagine that keeping the wine away from the prying hands and mouths of young kids and pets has something to do with it. I'm sure there was some lawsuit prompting such a note to eliminate liability. I've never fermented above ground level.

 

[wpt-me]

I think it has something to do with cold floors sucking heat away from
your must. Keeping it cooler than you want to ferment at. Particularly
red wines.

Bill

 

[AZMDTed]

I agree with belief that it's to enable gravity siphoning to secondary, as well as it being a way to ensure that the bucket or carboys are off the floor. If you're making your wine on a concrete basement floor it can be 10 degrees cooler than the air above it. That would play havoc on your yeast and potentially the fermentation. Best to keep it off the floor, or at least on some insulation like towels, to help stabilize the temps even in you use a pump and don't need to worry about siphoning.

 

[heatherd]

I set my carboys on a towel on the floor, have had no problems. I raise them up to the countertop for racking.

 

[wineforfun]

I do the same as heatherd.