Nick,

65 F should not be a problem but it would be a good idea to properly
hydrate the yeast starter as per instructions and once you add it to the
wine give it a day or two at 70-75 until you're sure it's actively
fermenting. A little yeast nutrient might help but with a kit it's
probably not needed.

Many of us try to ferment certain wines more slowly (lower temperatures)
as a means of preserving more aromas/flavours. Once my wine is
fermenting vigorously I have had no problems with 55-58 F in my unheated
Ontario basement in the late fall. Many factors determine the ability
of fermentation in cooler temperatures including the yeast itself.

Cheers,

Glen Duff

Nick Ruchalski wrote:

I've been lurking in here for a month or so in preparation of my first
attempt to make wine at home. I have a Selection Kit (white merlot
and a cab). I'll be doing the white merlot tomorrow and then after
getting a few more carboys, proceed with the merlot when the first
fermentation on the cab is complete.

The instructions with the kit confirm that fermentation temperature
should be between 65-75 degrees F. Since my den of activity will be
in the basement of my home in the NE portion of the States, I could be
in trouble. Luckily, I have a room down there where I can control the
temperature. I was wondering what the ideal temp setting should be?
Do I keep it closer to 65 or closer to 75F? The instructions also say
the lower the temp, the longer it will take to reach 1.010 SG or less,
I'm thinking I should just go for a room temp of 70F, since I'm not
sure of the dangers caused by going over the 75F mark.

Any thoughts?

"Nick Ruchalski" wrote in message
...
Thanks Glen,

Things are bubbling along nicely at a temperature range of 70-72 and
after 6 days my SG is now down to 1.0015.

I think I'll get a few kits under my belt (and on my palate!) before
trying any of the 'fancy' stuff.

Enjoy,
Nick

Kits are a great way to get introduced to winemaking. The good kits have
gotten very good. Especially the whites. But I recommend that you use a
nice wine glass rather than a plate. Unless you want to do it the old Roman
way and use a bowl. But if you get that traditional, you may want to age it
under olive oil, too!
;o)
Ray

Let the newsgroup scroll proclaim that Glen Duff
scribed upon its pages in
:


Many of us try to ferment certain wines more slowly (lower temperatures)
as a means of preserving more aromas/flavours. Once my wine is
fermenting vigorously I have had no problems with 55-58 F in my unheated
Ontario basement in the late fall. Many factors determine the ability
of fermentation in cooler temperatures including the yeast itself.

What about wine in secondary fermentation in a place that fluctuates
25F to 55F? I've got soem sweet potato wine in secondary fermentation I
considered putting out in my unheated shop, just to free up floor space,
but the temp is down in that low range. Would it continue to ferment, just
taking longer, or would it die from exposure?


--
Allen McBroom
www.NPSTKD.com
Remove WOOF when replying by email

In general, large temperature fluctuations are considered bad for wine in
any phase; fermenting, bulk aging, or bottle aging.

Ray

"Allen McBroom" wrote in message
. 97.132...
Let the newsgroup scroll proclaim that Glen Duff
scribed upon its pages in
:


Many of us try to ferment certain wines more slowly (lower temperatures)
as a means of preserving more aromas/flavours. Once my wine is
fermenting vigorously I have had no problems with 55-58 F in my unheated
Ontario basement in the late fall. Many factors determine the ability
of fermentation in cooler temperatures including the yeast itself.

What about wine in secondary fermentation in a place that fluctuates
25F to 55F? I've got soem sweet potato wine in secondary fermentation I
considered putting out in my unheated shop, just to free up floor space,
but the temp is down in that low range. Would it continue to ferment,
just
taking longer, or would it die from exposure?


--
Allen McBroom
www.NPSTKD.com
Remove WOOF when replying by email