On Oct 14, 8:02*pm, "Kevin Cherkauer" > wrote:
> You don't have to insulate the whole building -- you can just insulate the
> carboys. I'd expect that to be a lot smaller task. I suppose you could wrap
> them in something like a hot water heater blanket, or perhaps build a box
> out of plywood big enough to hold them and insulate the box.
>
> Utopia in Decayhttp://home.comcast.net/~kevin.cherkauer/site/
>
> Kevin Cherkauer
>
> "Dick Heckman" > wrote in message:
> > I've heard earlier that most of the SO2 should have blown off during
> > primary, that's why I said it that way. *I haven't added any since. *The
> > carboys are inside a building that is closed most of the time and
> > particularly at night but no additional insulation at this time. *I've
> > measured must temperature once and it was around 71. *They sit on a
> > concrete floor and I could raise them on wood blocks which would
> > insulate them from that contact and if necessary add insulation but that
> > wouldn't be too easy.

First of all, Did you add MLB a couple days into the ferment? And how
long has it been since that?I added mine a about three days in, kept
my food grade container in a closet with a small oil heater in it in
low to keep it nice and warm around 80 or so.After ferment was done I
tasted the wine. There is a definite soft taste to it. If its not
complete youll taste a sharper bitter flavor....<Malic acid>
Your concrete could be conducting cold.