Temp Control tips needed for MLF
 

Hello

Does anyone have any tips for increasing temperature in a small area
of an already cool basement?

I have a 15 Gal American oak barrel. Its filled with Mosti Modinale
Barolo Juices (already fermented) and I started MLF in the barrel.
Its in my 61 degree basement. The basement has no built-in heat, but
has electricity. I realized the temps were slowly dropping from 65 to
60 and will drop further. The problem is I see evidence of MLF
stopping as the temp drops (no more tiny bubbles). Its only been a
week since innoculation and I know I need more time and its better to
have the temp around 70F. Also, the barrel is on a homemade cart with
wheels so I can move it around on the same floor.

I'm looking for tips on increasing the temps around the barrel 10-15
degrees, while keeping the rest of the cellar cool, where wine is
resting and aging.
Thanks in advance.
Dave

Temp Control tips needed for MLF
 

Temp Control tips needed for MLF
 

Hi All,
"gene" > wrote in message
...
> wrote:
>> Hello
>>
>> Does anyone have any tips for increasing temperature in a small area
>> of an already cool basement?
>>
>> I have a 15 Gal American oak barrel. Its filled with Mosti Modinale
>> Barolo Juices (already fermented) and I started MLF in the barrel.
>> Its in my 61 degree basement. The basement has no built-in heat, but
>> has electricity. I realized the temps were slowly dropping from 65 to
>> 60 and will drop further. The problem is I see evidence of MLF
>> stopping as the temp drops (no more tiny bubbles). Its only been a
>> week since innoculation and I know I need more time and its better to
>> have the temp around 70F. Also, the barrel is on a homemade cart with
>> wheels so I can move it around on the same floor.
>>
>> I'm looking for tips on increasing the temps around the barrel 10-15
>> degrees, while keeping the rest of the cellar cool, where wine is
>> resting and aging.
>> Thanks in advance.
>> Dave
>
> Is moving the barrel to a warmer location not an option?
>
> One choice is to use something like an electric blanket wrap on the barrel
> (set on low), then insulate wrap well to keep the heat away from your
> other wines.
>
> Gene

Build a cupboard with space under the barrel. In the space under the barrel
and put a couple of incandesant light lamps, this will give you the heat
that you require.

Richard M. Watkin

Temp Control tips needed for MLF
 

On Oct 25, 4:40*am, "R M Watkin" > wrote:
> Hi All,"gene" > wrote in message
>
> ...
>
>
>
> > wrote:
> >> Hello
>
> >> Does anyone have any tips for increasing temperature in a small area
> >> of an already cool basement?
>
> >> I have a 15 Gal American oak barrel. *Its filled with Mosti Modinale
> >> Barolo Juices (already fermented) and I started MLF in the barrel.
> >> Its in my 61 degree basement. *The basement has no built-in heat, but
> >> has electricity. I realized the temps were slowly dropping from 65 to
> >> 60 and will drop further. *The problem is I see evidence of MLF
> >> stopping as the temp drops (no more tiny bubbles). *Its only been a
> >> week since innoculation and I know I need more time and its better to
> >> have the temp around 70F. *Also, the barrel is on a homemade cart with
> >> wheels so I can move it around on the same floor.
>
> >> I'm looking for tips on increasing the temps around the barrel 10-15
> >> degrees, while keeping the rest of the cellar cool, where wine is
> >> resting and aging.
> >> Thanks in advance.
> >> Dave
>
> > Is moving the barrel to a warmer location not an option?
>
> > One choice is to use something like an electric blanket wrap on the barrel
> > (set on low), then insulate wrap well to keep the heat away from your
> > other wines.
>
> > Gene
>
> Build a *cupboard with space under the barrel. In the space under the barrel
> and put a couple of incandesant light lamps, this will give you the heat
> that you require.
>
> * * * * *Richard M. Watkin

Thank you both for your suggestions. In my situation, I've decided to
build a 4'x4'x3' styrofoam box to put over the barrels. I'll run a
small "safety-type" space heater inside with a thermostat. This
should do the trick and will be useful for any type of warmer temp
fermentations so they complete efficiently.
Dave