"miker" > wrote in message
ups.com...
> pp wrote:
>
>>
>> Like many topics in winemaking, you'll get different answers from
>> different people. The higher temperature is used to get good colour and
>> tannin extraction and if you've added ML culture during the primary,
>> the MLF can sometimes finish in this stage. On the lower temp end,
>> you'll get more subtle aromas and flavours but some wines can end up
>> tasting too "green". One approach that seems to give good and reliable
>> results is to start the ferment at the lower end and then at 7-8 B
>> raise the temperature to the higher end and let it finish.
>>
>> Or you can split the batch and experiment with different temperature
>> treatments and see what you like best - that's more work but that way
>> you have first-hand data.
>>
>> Pp
>
> I was thinking that lower temps would give me better color extraction
> since the fermentation would take longer and thus more skin contact
> time, but you're saying higher temps extract more color so I wonder if
> it ends up about the same?
>
> The winemaker I got the grapes from recommended 75F but I was going to
> go a little lower since I was unable to do a cold soak and was hoping
> the lower temp would give better color. I am now leaning toward your
> advice, start cool and finish warmer.
>
> Not sure what you mean by tasting too "green". I associate green either
> with vegetal, grassy-like flavors or "young" which is simply lack of
> aging.
>
> Wish I had time for split batches and more experiments, but not in the
> cards right now.

One VERY important thing to consider is the operating range of the
particular yeast you are using. I found out the hard way last year that
Pasteur Red does not ferment very well at temperatures down around 55
degrees. I had a very long ferment (three weeks instead of the usual 10
days) and the wine was very pale in color compared to previous years and
using EC-1118. It was then - after the fact - that I started researching
temperature ranges for different yeasts.