Wine kits, yeast & temperatures...

[fatboylard]

Evening folks,

Bit of a curiosity that some of the hardened vintners (or anybody with experience/opinion) on the forum could help me with.

I started a 6 bottle Beaverdale Sauvignon Blanc kit last Tuesday, if SWMBO approves I'll be making a bigger batch - if not I'll just drink it.

Anyway the instructions give a preferred temperature range of 18-24ºC, ideally 20. Now as someone who's poured away too much acetaldehyde-laced beer as the result of fermenting too high (temperature control is not an option) I understand what effect the upper-and-above end of the scale has on the wee yeasties. However, now that the colder weather has struck (it's a positively balmy 1 degree above freezing tonight) and my alcohol production can get started again I've taken the step of putting my demijohn into the spare room where the radiator has been turned off and the heavy fire door permanently shut. It's noticeably cooler in there than the rest of the flat and the airlock is still happily glugging away at a rate of knots, I'd guess it's about 15-18ºC in there.

So what I was wondering was this; in beer the temp of fermentation has a significant effect on the flavours given off by the yeast, what difference would I find if this wine were fermented at the lower end of the scale? Could I expect a muted character to the final product as a result of this or maybe even a crispness or other subtle qualities from the grapes?

Any theories and experiences welcome.

Cheers,
Sam

[fatbloke]

Whites usually benefit from lower temp fermentation, whereas reds tend to like it hotter.

I'd say just leave it on the go in the spare room, but chuck a blanket/old sleeping bag/thick towel around the fermenter, which should just keep it where it settles at ambient temp.

Obviously just keep an eye on it with a termometer - fermentation is an exothermic reaction so if it's 18 in the room, it's likely that it will be 1 or 2 degrees warmer in the must as it ferments.

[avtovaz]

in my room i have brewed it int he summer and brewed it int he winter,,, all worked out fine!

[fatboylard]

Cheers guys!

Just one of those thoughts that came along whilst aimlessly browsing the internet in the small hours. I'll get a temp/gravity/flavour reading later while I'm bottling something else, one week on it's still going strong!

Sam

Edit: I've just checked and it's currently standing at 1.020 and 17ºc from a 1.080 start. Will check again in a few days, an aiming for a finish of about 995-996 with this one . There's a noticeably pleasant Sauvignon Blanc flavour coming through in the taste, I like it so far - even though it's still got a way to go.

[techtone]

Cheers guys!

Just one of those thoughts that came along whilst aimlessly browsing the internet in the small hours. I'll get a temp/gravity/flavour reading later while I'm bottling something else, one week on it's still going strong!

Sam

Edit: I've just checked and it's currently standing at 1.020 and 17ºc from a 1.080 start. Will check again in a few days, an aiming for a finish of about 995-996 with this one . There's a noticeably pleasant Sauvignon Blanc flavour coming through in the taste, I like it so far - even though it's still got a way to go.

I started my first ever wine kit on exactly the same day as you and have very similar temperatures. Mine is the 30 bottle size and have covered with two jumpers and a coat! It started at 1.084 and is currently 1.024. (It might be slightly lower as there are still lots of big bubbles on top and I put the hydrometer in the fermenter rather than using a thief) Will leave another day or two before moving to secondary. Instructions say day 5 to 11, so within range.

[avtovaz]

int eh beaverdale kits it says you can clear it in two ways, one involves moving the wine into another fermenter, and the other says you can leave it where it is and bottle it or what ever from there...


witht eh 30 bottle kits i have never put into another container apart from when i did a kenridge kit.



The wines i have been drinking have alwys been crystal clear, so if you dont have the extra storage space to condition the wine, then dont IMHO...

Im just saying that in my experience, not major fact.



i try to start brewing my next wine as soon as the last has been barreled, so it has time to sit and clear too, 3-4 days is ok but i get 2-3 weeks this way...



reminds me also, i forgot to add finings to my current kit! LOL!

[fatboylard]

Well, I've just racked the nearly finished wine off the lees. Those two part finings worked better than expected, it was crystal clear in little over 24 hours

I'll post a money shot later

[techtone]

What sg did you get down to in the end. I'm at 0.998 and still dropping but very slowly now. Will give it a few more days. Did it take much degassing at the lower temperatures?

[fatboylard]

Hey dude,

I stopped mine at 0.996 from 1.080 which puts it at 11%. Wanted something a little touch above dry as it's mainly for SWMBO but we've both tried it and well... I gave her a two different wines without telling her what was what and she preferred the Beaverdale hands down. Must be some kind of miracle

I degassed it using the racking cane when I siphoned it over into another demijohn, just thrashed it like a madman on speed, didn't take long as I was only making a small batch. The colder temperature didn't seem to make a difference with the amount of CO2 in suspension but I think It might have played a part in helping everything flocculate to the bottom as the whole thing is clear and drinkable ahead of schedule. I suspect you'll have more of a job degassing 30 bottle's worth though.

What kit are you brewing fella?

Cheers,
Sam

[fatboylard]

Oh and I forgot...


Here's a pic


Pretty chuffed!

[techtone]

What kit are you brewing fella?

Cheers,
Sam

Looking good.

Mine is the "Reserve du Chateau Wine Kit Chilean Merlot" when it was on offer recently at Amazon. Not sure if they are discontinued. Hopefully not, as very pleased so far, although haven't even tasted a sample yet. Not exactly doing it by the book as only have fermentation bucket (from my all grain beer making) and a polypin, which has been used for "secondary" with a blow off tube connected to the tap, and after clearing to be used for dispensing!

[filet o fish]

certainly looks the part fatboy