My wine kits call for 70F to 75F until the SG reaches 1.000. I'd yank it
back upstairs, or get a heating coil or such.

"Dr. Richard E. Hawkins" > wrote in message
...
> 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
> --
> Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon
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