Wine and Fermentation Temps

[rmikevt]

Hello,

I have been brewing beer for about 2 years now. As a beer brewery we are often obsessed with optimum fermentation temperatures. For my typical batch I generally try and keep ferm temps (not ambient) at 65-68 degrees. And on the brewing forums every troubleshooting thread probably addressed ferm temps and 600 way to regulate them from the technical, fermenation chamber, to the crude, water bath. I have noticed on the wine forum, I don't see a ton about fermentation temperatures. So, I have to ask, are wine makers less concerned with ferm temps?

I purchased an Eclipse Sauvignon Blanc kit and got it going Saturday morning. My ambient in the basement is probably 68-70, so my ferm temp is probably 73-75, maybe upper 70s -- Im just guessing. The folks at the homebrew store, who are typically knowledgeable said room temp fermentation is fine, no need for water bath or chamber to keep temperatures in line.

I just wanted to see what the thoughts on this forum are about wine and fermentation temperatures. Of course I am nervouse about my first kit, but I've been brewing beer long enough to know the patience mantra, and I know I can't undo whats already been done.

 

[CBell]

Warmer temps for faster fermentation but I've fermented as low as sixty and as high as eighty without too much trouble. Shoot for mid 70's and stable temps rather than a specific number.

 

[dessertmaker]

Temp control is different with wine. You don't have to worry about hot and cold breaks. And most people are sticking it in a specific room in their house like the basement so temperature control is a difficult situation especially considering how long wine takes to age. It's a marathon as opposed to a sprint, so to me stability of temperature over time is more important than a specific temperature.

For fermentation temps, I always pull the stats on the yeast and look at the optimum range. I try to shoot for at least 10 degrees below the maximum temperature until yeast activity settles down.

 

[Midwest Vintner]

Knowing your yeast is a good thing too. Since I make fruit wines, I keep the room temps lower than you would in a house to ferment (65 F) and the yeasts I am using will tolerate cool temperatures. If the yeast you are using doesn't tolerate cooler temps as well as some others and you have it in a cooler part of the house (say in winter), a starter is always a good option. I don't do them, but you really can't go wrong by giving the yeast a good start.

Fermenting over 75F (liquid temp) is not optimal for any wine, IMO.