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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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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 |
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Temp Control tips needed for MLF
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Posted to rec.crafts.winemaking
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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 |
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