That's quite clever. Giant ice-cubes that don't dilute the must. Tell me,
how much does one 1-gallon milk jug reduce the must temperature in a
5-gallon (US) batch? And how long before it melts and needs to be replaced?



"Ed Marks" > wrote in message
...
> The solution I use is very simple - keep plastic milk jugs, filled 3/4
with
> water to allow for expansion, frozen in the freezer. Put however many
> you'll think you need into the must (it really doesn't take many) and
> sanitize the outside of the jug before you put it in.
>
> Ed
>
> "Matthew Givens" > wrote in message
> nk.net...
> > Okay, I've got the opposite problem, with my fermentation area in the
> house.
> > Since my wife won't tolerate 60 degree temps inside (I don't know why),
> the
> > room temps are around 75 and the must can reach 80 during active
> > fermentation. All the "room chillers" I've seen are expensive and need
> to
> > run a hose out of a window. Any other suggestions on how to cool down
the
> > must?
> >
> >
> >
>
>