1st and 2nd fermentation temperatures

[omdaddi]

I have done a lot of looking around for this, but still somewhat confused.

I am making quince wine - I used Wine Making Guides (http://www.wine-making-guides.com/quince_wine.html) but it just says "warm place".

Cover and leave for ten days in a warm place, stirring daily. Strain through a fine sieve and put into a demijohn and fit an airlock to seal the jar. Store in a warm place and allow the fermentation to work.

My utility room is at about 20 degrees and the house in the day is mostly around 16 degrees (or lower). I have a brew belt so can up the temperature if I need. I read that white wines like to ferment at about 5-17 degrees and red in the 20s. My wine mixture (must?) is orange...

So...

• does the 3 degrees really make a meaningful difference, or should I up the temperature for the first ferment to something like 24 degrees next time?[/*:m:3tfk9lro]
• Is my cold room 16 and below OK for the second ferment or should I put it in the utility at 20 degrees?[/*:m:3tfk9lro]

This quince wine had 24 hours at up to 26 whilst I was finding my way with the brew belt and timer, but I then panicked after reading around and moved it to a cold room. (http://thomas.w-p.me.uk/blog/2013/11/temperature-panic/)

Maybe I should find a better set of instructions next time. I am about to build an arduino temperature controller so I should be able to control temperature pretty well when the time comes if I get that right.

 

[omdaddi]

P.S. Calculated the ABV as 5.3% so far (1,110 down to 1.070).

 

[Moley]

Around 20°C give or take a couple is optimum for most wine yeasts, unless it tells you differently on the packets.

A couple of degrees warmer shouldn't stress the yeast or produce off tastes. A couple of degrees cooler and fermentation might take an extra week. The GP yeast which I mostly use slows down a lot if temperatures get down around 16° so then I use an aquarium heater in a water bath. I rarely start anything off at the height of Summer if ambient temperatures are above 22°.

 

[omdaddi]

Ok, great. Thanks.

Just checked the temperature in the room where it is and it is 13 degrees! Even I can see that is too cold.

(Edited to correct 1r to 13 - thumbs )

 

[Moley]

1r degrees? :wha:

r being just below 4 and 5 on a standard keyboard, I'm guessing you meant 14 or 15.


Reading around a bit, and because my LHBS stocks this range:

Gervin GV1 - ferments down to 15°C.
Gervin GV2 - ferments down to 15°C.
Gervin GV3 - ferments well from 12 - 30°C
Gervin GV5 - ferments well at low temperatures, 8 - 15°C.
Gervin GV6 - true Sauternes yeast, ferments down to 5°C.
Gervin GV8 - ferments well at 18 - 35°C

There's a good guide to wine yeasts and their operating ranges here on the Jack Keller website.

 

[omdaddi]

Thanks. My yeast just says "young's brew dried active yeast". More research needed I fear.

 

[Moley]

As I said before, assume 20°C (±2) unless told differently.

The main thing is that temperature should be fairly stable, which is why a water bath is ideal. Brew belts or heat pads have no thermostat and temperatures can run wild if you don't keep an eye on them.