In article >,
Don > wrote:
>I made my first wine kit last night and I was wondering if I made a big
>mistake. After I added the yeast to the mixture, I noticed the temperature
>was only 16 Celsius. It has been around 16 hours and the temperature has
>almost reached room temperature (19 Celsius). Will these cold temps ruin the
>yeast or should it be alright in a few days?

I'm calculating 16C~61F, and 19C~67F

What *are* the appropriate temperatures for wine? I didn't even think
of this before hauling my carboy down to the basement (and in a week, it
only dropped from about 1.070 to 1.052 before I did this!)

For beer the rule is "better flavor from lower temperatures, but don't
knock the yeast dormant, and stable temperature is better than lower."

My choices are 68F/60F, 68F/50F, and whatever a west-central PA cellar
is for my day/night temperatures.

Should I haul that carboy back up?

hawk
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