Hi folks:

My husband and I just put on our first batch of wine last night. We
purchased a complete kit, including a bucket, carboy, sanitizer, siphon,
hydrometer, thermometer, etc. We mixed everything up last night and set it
to ferment in an unused bedroom closet on the second floor.

So it's all good, I'm quite excited to see how it's going to turn out, no
worries yet...except for the temperature. I live in Atlantic Canada, and
while it is May, this time of year isn't very warm here. We typicall keep
our house at about 60 degrees fahrenheit on the main floor.

The thermometer in the bucket is showing about 65 degrees fahrenheit this
evening (18 degrees celcius). I suspect could very well go a degree or two
below that overnight. Recommended temperatures from our kit are 65-75
fahrenheit.

Am I taking the risk of my wine not doing anything at all if I don't warm
things up in here by turning on the heat or buying a heat belt? Or will it
just be much slower?

Advice please!

Thanks,

KD

KD,

As long as the yeast "catches", and starts fermenting, Those temps are
fine. A lot of people, myself included, think that fruity type wines are
better fermented at cooler temps, as this helps them retain their
fruitiness. The only downside to a cooler ferment is that it takes
longer to complete. Experienced winemakers may have the patience for a
slow ferment, but beginners are often alarmed/frustrated by the extra
time involved. So relax, everything's fine.

If the wine doesn't start in another day or two, just move it to a
warmer spot 'til it does, or ( my usual trick), shine a lamp on the side
of the bucket.

Good luck & let us know how it turns out.

--


Mike MTM, Cokesbury, New Jersey, USA

KD

You should have no problem at all at that temperature other than the
fact that the cooler the temperature the slower the wine is in beginning
to ferment and the slower the overall fermentation will be. Also, some
wine yeasts are more sensitive to cooler temperatures than others.

The main thing is that the fermentation starts (ie activity is obvious)
within the first 12 to 24 hours. There is a technique often used in
fermenting aromatic white wines such as riesling at lower temperatures
than usual room temperatures to maintain the aromas as much as possible.
I have fermented wines as low as 55 F and some wine yeasts do just
fine at temperatures even lower than that.

Good luck,

Glen Duff
Rockwood, Ontario
------------------

KD wrote:

> Hi folks:
>
> My husband and I just put on our first batch of wine last night. We
> purchased a complete kit, including a bucket, carboy, sanitizer, siphon,
> hydrometer, thermometer, etc. We mixed everything up last night and set it
> to ferment in an unused bedroom closet on the second floor.
>
> So it's all good, I'm quite excited to see how it's going to turn out, no
> worries yet...except for the temperature. I live in Atlantic Canada, and
> while it is May, this time of year isn't very warm here. We typicall keep
> our house at about 60 degrees fahrenheit on the main floor.
>
> The thermometer in the bucket is showing about 65 degrees fahrenheit this
> evening (18 degrees celcius). I suspect could very well go a degree or two
> below that overnight. Recommended temperatures from our kit are 65-75
> fahrenheit.
>
> Am I taking the risk of my wine not doing anything at all if I don't warm
> things up in here by turning on the heat or buying a heat belt? Or will it
> just be much slower?
>
> Advice please!
>
> Thanks,
>
> KD
>
>
>
>

Shining a light on the side of the bucket, that's a great idea, never would
have thought of that.

Yet another beginner's question though (and part of me wants to say stupid
question, but in theory the only stupid questions are the ones you don't
ask). You've said as long as it starts fermenting, activity is obvious,
we'll be fine. Er...what constitutes an obvious sign of fermentation
activity? I'm currently in the same room with it, there's a nice yeasty
aroma in here. Peeking into the bucket, there's a thick, somewhat foamy
layer of yeasty material on top. According to my trusty hydrometer, the
gravity has changed a bit.

For the record, we're making a Savigon Blanc.

Thanks to both of you for your help!


KD


"KD" > wrote in message
...
> Hi folks:
>
> My husband and I just put on our first batch of wine last night. We
> purchased a complete kit, including a bucket, carboy, sanitizer, siphon,
> hydrometer, thermometer, etc. We mixed everything up last night and set it
> to ferment in an unused bedroom closet on the second floor.
>
> So it's all good, I'm quite excited to see how it's going to turn out, no
> worries yet...except for the temperature. I live in Atlantic Canada, and
> while it is May, this time of year isn't very warm here. We typicall keep
> our house at about 60 degrees fahrenheit on the main floor.
>
> The thermometer in the bucket is showing about 65 degrees fahrenheit this
> evening (18 degrees celcius). I suspect could very well go a degree or two
> below that overnight. Recommended temperatures from our kit are 65-75
> fahrenheit.
>
> Am I taking the risk of my wine not doing anything at all if I don't warm
> things up in here by turning on the heat or buying a heat belt? Or will it
> just be much slower?
>
> Advice please!
>
> Thanks,
>
> KD
>
>
>

KD wrote:

Peeking into the bucket, there's a thick, somewhat foamy
> layer of yeasty material on top. According to my trusty hydrometer, the
> gravity has changed a bit.


It sounds like it has started.


--


Mike MTM, Cokesbury, New Jersey, USA

"Sounds like..." is a good indicator, too -- my grandkids say fermenting
wine sounds like Rice Krispies! Put your ear close and listen...

Bart

"MikeMTM" > wrote in message
s.com...
> KD wrote:
>
> Peeking into the bucket, there's a thick, somewhat foamy
> > layer of yeasty material on top. According to my trusty hydrometer, the
> > gravity has changed a bit.
>
>
> It sounds like it has started.
>
>
> --
>
>
> Mike MTM, Cokesbury, New Jersey, USA
>
>
>

"MikeMTM" > wrote in message
s.com...
> KD wrote:
>
> Peeking into the bucket, there's a thick, somewhat foamy
> > layer of yeasty material on top. According to my trusty hydrometer, the
> > gravity has changed a bit.
>
>
> It sounds like it has started.
"10-4, copy that; Houston, we have liftoff!"

Peeking into the bucket, there's a thick, somewhat foamy
> layer of yeasty material on top

what does the book say you are supposed to do about that goop?

and what is it anyway?

--
billb

billb wrote "Peeking into the bucket, there's a thick, somewhat foamy layer
of yeasty material on top
what does the book say you are supposed to do about that goop? and what is
it anyway?|"

billb - You really do need to get a book. I suggest From Vines To Wines by
Jeff Cox and the great on-line books by Lum Eisenman and Jack Keller [see
below]. Any of these will give as much information about winemaking as is
needed for a newbie as well as a seasoned winemaker.

http://winemaking.jackkeller.net/index.asp
http://home.att.net/~lumeisenman/index.html

Also try;

http://www.malak.ca/rcw.faq.html
http://www.spraag.com/africusrex/ [fascinating project]

Bill Frazier
Olathe, Kansas

Today is day three. Scum of goop is no longer floating around, gravity
reading is slightly lower each day.

Does changing gravity indicate that fermentation is happening? We started
off at 1.075, now at 1.068.

KD


"KD" > wrote in message
...
> Hi folks:
>
> My husband and I just put on our first batch of wine last night. We
> purchased a complete kit, including a bucket, carboy, sanitizer, siphon,
> hydrometer, thermometer, etc. We mixed everything up last night and set it
> to ferment in an unused bedroom closet on the second floor.
>
> So it's all good, I'm quite excited to see how it's going to turn out, no
> worries yet...except for the temperature. I live in Atlantic Canada, and
> while it is May, this time of year isn't very warm here. We typicall keep
> our house at about 60 degrees fahrenheit on the main floor.
>
> The thermometer in the bucket is showing about 65 degrees fahrenheit this
> evening (18 degrees celcius). I suspect could very well go a degree or two
> below that overnight. Recommended temperatures from our kit are 65-75
> fahrenheit.
>
> Am I taking the risk of my wine not doing anything at all if I don't warm
> things up in here by turning on the heat or buying a heat belt? Or will it
> just be much slower?
>
> Advice please!
>
> Thanks,
>
> KD
>
>
>

Yes, as the yeast uses more of the sugar to make alcohol, the SG should drop
as the fermentation continues. In fact, that's how you can tell the %
alcohol. For example, my oregano wine had a starting SG of 1.106 or 14 %
potential alcohol by volume. On day 4, the SG was 1.050. On day 7, the Sg
was 1.020. I will rack from my fermentation bucket pretty soon. Depending
on my ending SG, this wine could have a 14% alcohol by volume - slightly on
the rocket fuel side, but I'll deal with that later. Happy ferment.
Darlene
G'town Wisconsin
USA

"KD" > wrote in message
...
> Today is day three. Scum of goop is no longer floating around, gravity
> reading is slightly lower each day.
>
> Does changing gravity indicate that fermentation is happening? We started
> off at 1.075, now at 1.068.
>
> KD
>
>
> "KD" > wrote in message
> ...
> > Hi folks:
> >
> > My husband and I just put on our first batch of wine last night. We
> > purchased a complete kit, including a bucket, carboy, sanitizer, siphon,
> > hydrometer, thermometer, etc. We mixed everything up last night and set
it
> > to ferment in an unused bedroom closet on the second floor.
> >
> > So it's all good, I'm quite excited to see how it's going to turn out,
no
> > worries yet...except for the temperature. I live in Atlantic Canada, and
> > while it is May, this time of year isn't very warm here. We typicall
keep
> > our house at about 60 degrees fahrenheit on the main floor.
> >
> > The thermometer in the bucket is showing about 65 degrees fahrenheit
this
> > evening (18 degrees celcius). I suspect could very well go a degree or
two
> > below that overnight. Recommended temperatures from our kit are 65-75
> > fahrenheit.
> >
> > Am I taking the risk of my wine not doing anything at all if I don't
warm
> > things up in here by turning on the heat or buying a heat belt? Or will
it
> > just be much slower?
> >
> > Advice please!
> >
> > Thanks,
> >
> > KD
> >
> >
> >
>
>

will rack from my fermentation bucket pretty soon. Depending
> on my ending SG, this wine could have a 14% alcohol by volume -
slightly on


will the SG be less than 1? I guess it depends on the SG of alcohol
relative to that of water.

--
billb

"billb" > wrote in message
news:Wimvc.13132$lL1.12846@fed1read03...
> will rack from my fermentation bucket pretty soon. Depending
> > on my ending SG, this wine could have a 14% alcohol by volume -
> slightly on
>
>
> will the SG be less than 1? I guess it depends on the SG of alcohol
> relative to that of water.
I have seen it go negative on a few occasions! That's when you are
really dry and tasty!!! I made a sparkling mead that was unreal!
Bob

> I have seen it go negative on a few occasions! That's when you
are
> really dry and tasty!!! I made a sparkling mead that was unreal!
> Bob
>

well, less than one is not negative. do you really mean less than
zero?

that probably is not possible so long as the thing contains water.
--
billb

Sounds like things are proceeding well. As far as the "goop" on tope, after
the first day you should stir it into the must 1 or 2 times a day until you
move it to secondary.

My one concern is that 1.075 seems a bit low. Normally it would be around
1.085 to 1.100 at the start. What wine kit did they include with your
setup?

Ray

"KD" > wrote in message
...
> Today is day three. Scum of goop is no longer floating around, gravity
> reading is slightly lower each day.
>
> Does changing gravity indicate that fermentation is happening? We started
> off at 1.075, now at 1.068.
>
> KD
>
>
> "KD" > wrote in message
> ...
> > Hi folks:
> >
> > My husband and I just put on our first batch of wine last night. We
> > purchased a complete kit, including a bucket, carboy, sanitizer, siphon,
> > hydrometer, thermometer, etc. We mixed everything up last night and set
it
> > to ferment in an unused bedroom closet on the second floor.
> >
> > So it's all good, I'm quite excited to see how it's going to turn out,
no
> > worries yet...except for the temperature. I live in Atlantic Canada, and
> > while it is May, this time of year isn't very warm here. We typicall
keep
> > our house at about 60 degrees fahrenheit on the main floor.
> >
> > The thermometer in the bucket is showing about 65 degrees fahrenheit
this
> > evening (18 degrees celcius). I suspect could very well go a degree or
two
> > below that overnight. Recommended temperatures from our kit are 65-75
> > fahrenheit.
> >
> > Am I taking the risk of my wine not doing anything at all if I don't
warm
> > things up in here by turning on the heat or buying a heat belt? Or will
it
> > just be much slower?
> >
> > Advice please!
> >
> > Thanks,
> >
> > KD
> >
> >
> >
>
>

"Ray" > wrote in message
...
> Sounds like things are proceeding well. As far as the "goop" on tope,
after
> the first day you should stir it into the must 1 or 2 times a day until
you
> move it to secondary.
>
> My one concern is that 1.075 seems a bit low. Normally it would be around
> 1.085 to 1.100 at the start. What wine kit did they include with your
> setup?
>
Whatever you do, do NOT try to add sugar during active fermentation!!!
You will find out the hard way if you do.......



> Ray
>
> "KD" > wrote in message
> ...
> > Today is day three. Scum of goop is no longer floating around, gravity
> > reading is slightly lower each day.
> >
> > Does changing gravity indicate that fermentation is happening? We
started
> > off at 1.075, now at 1.068.
> >
> > KD
> >
> >
> > "KD" > wrote in message
> > ...
> > > Hi folks:
> > >
> > > My husband and I just put on our first batch of wine last night. We
> > > purchased a complete kit, including a bucket, carboy, sanitizer,
siphon,
> > > hydrometer, thermometer, etc. We mixed everything up last night and
set
> it
> > > to ferment in an unused bedroom closet on the second floor.
> > >
> > > So it's all good, I'm quite excited to see how it's going to turn out,
> no
> > > worries yet...except for the temperature. I live in Atlantic Canada,
and
> > > while it is May, this time of year isn't very warm here. We typicall
> keep
> > > our house at about 60 degrees fahrenheit on the main floor.
> > >
> > > The thermometer in the bucket is showing about 65 degrees fahrenheit
> this
> > > evening (18 degrees celcius). I suspect could very well go a degree or
> two
> > > below that overnight. Recommended temperatures from our kit are 65-75
> > > fahrenheit.
> > >
> > > Am I taking the risk of my wine not doing anything at all if I don't
> warm
> > > things up in here by turning on the heat or buying a heat belt? Or
will
> it
> > > just be much slower?
> > >
> > > Advice please!
> > >
> > > Thanks,
> > >
> > > KD
> > >
> > >
> > >
> >
> >
>
>

As this is our first batch of wine, we wouldn't dare add anything that isn't
specified in the directions! If nothing was happening, my first thought
would be to heat up its surroundings a bit.

KD


"Bob" > wrote in message
hlink.net...
>
> "Ray" > wrote in message
> ...
> > Sounds like things are proceeding well. As far as the "goop" on tope,
> after
> > the first day you should stir it into the must 1 or 2 times a day until
> you
> > move it to secondary.
> >
> > My one concern is that 1.075 seems a bit low. Normally it would be
around
> > 1.085 to 1.100 at the start. What wine kit did they include with your
> > setup?
> >
> Whatever you do, do NOT try to add sugar during active fermentation!!!
> You will find out the hard way if you do.......
>
>
>
> > Ray
> >
> > "KD" > wrote in message
> > ...
> > > Today is day three. Scum of goop is no longer floating around, gravity
> > > reading is slightly lower each day.
> > >
> > > Does changing gravity indicate that fermentation is happening? We
> started
> > > off at 1.075, now at 1.068.
> > >
> > > KD
> > >
> > >
> > > "KD" > wrote in message
> > > ...
> > > > Hi folks:
> > > >
> > > > My husband and I just put on our first batch of wine last night. We
> > > > purchased a complete kit, including a bucket, carboy, sanitizer,
> siphon,
> > > > hydrometer, thermometer, etc. We mixed everything up last night and
> set
> > it
> > > > to ferment in an unused bedroom closet on the second floor.
> > > >
> > > > So it's all good, I'm quite excited to see how it's going to turn
out,
> > no
> > > > worries yet...except for the temperature. I live in Atlantic Canada,
> and
> > > > while it is May, this time of year isn't very warm here. We typicall
> > keep
> > > > our house at about 60 degrees fahrenheit on the main floor.
> > > >
> > > > The thermometer in the bucket is showing about 65 degrees fahrenheit
> > this
> > > > evening (18 degrees celcius). I suspect could very well go a degree
or
> > two
> > > > below that overnight. Recommended temperatures from our kit are
65-75
> > > > fahrenheit.
> > > >
> > > > Am I taking the risk of my wine not doing anything at all if I don't
> > warm
> > > > things up in here by turning on the heat or buying a heat belt? Or
> will
> > it
> > > > just be much slower?
> > > >
> > > > Advice please!
> > > >
> > > > Thanks,
> > > >
> > > > KD
> > > >
> > > >
> > > >
> > >
> > >
> >
> >
>
>

Hi Ray:

My wine kit is a Vinter's Reserve Savignon Blanc. The directions recommend a
specific gravity between 1.070 and 1.080 just before you mix in the yeast,
when you're first putting the whole business together. So it sounded to us
that 1.075 was OK. Kit directions say that once it's below 1.010, you can
rack it into the carboy.

We haven't stirred at all since that first day, it seems that all the thick
floaty business has since sunk on its own.

KD



"Ray" > wrote in message
...
> Sounds like things are proceeding well. As far as the "goop" on tope,
after
> the first day you should stir it into the must 1 or 2 times a day until
you
> move it to secondary.
>
> My one concern is that 1.075 seems a bit low. Normally it would be around
> 1.085 to 1.100 at the start. What wine kit did they include with your
> setup?
>
> Ray
>
> "KD" > wrote in message
> ...
> > Today is day three. Scum of goop is no longer floating around, gravity
> > reading is slightly lower each day.
> >
> > Does changing gravity indicate that fermentation is happening? We
started
> > off at 1.075, now at 1.068.
> >
> > KD
> >
> >
> > "KD" > wrote in message
> > ...
> > > Hi folks:
> > >
> > > My husband and I just put on our first batch of wine last night. We
> > > purchased a complete kit, including a bucket, carboy, sanitizer,
siphon,
> > > hydrometer, thermometer, etc. We mixed everything up last night and
set
> it
> > > to ferment in an unused bedroom closet on the second floor.
> > >
> > > So it's all good, I'm quite excited to see how it's going to turn out,
> no
> > > worries yet...except for the temperature. I live in Atlantic Canada,
and
> > > while it is May, this time of year isn't very warm here. We typicall
> keep
> > > our house at about 60 degrees fahrenheit on the main floor.
> > >
> > > The thermometer in the bucket is showing about 65 degrees fahrenheit
> this
> > > evening (18 degrees celcius). I suspect could very well go a degree or
> two
> > > below that overnight. Recommended temperatures from our kit are 65-75
> > > fahrenheit.
> > >
> > > Am I taking the risk of my wine not doing anything at all if I don't
> warm
> > > things up in here by turning on the heat or buying a heat belt? Or
will
> it
> > > just be much slower?
> > >
> > > Advice please!
> > >
> > > Thanks,
> > >
> > > KD
> > >
> > >
> > >
> >
> >
>
>